Load up on all the veggies with this amazing sweet potato bowl! It is filled with roasted sweet potatoes, garlic-y kale, and flavorful black beans. It is so delicious and perfect for a quick & easy dinner or meal prep.
Believe it or not, this sweet potato bowl is always highly requested in our house! When I ask Drew out of ALL the things I could make for dinner – 99% of the time he asks for this bowl.
Why We Love It
We make this recipe a ton because it’s made with flavorful wholesome vegetables. It’s a vegan & vegetarian friendly meal that will leave you feeling full & satisfied – while still being really easy to throw together. You can also add in additional fresh or roasted vegetables!
My husband also just loves a good rice bowl. So if you’re into that too, I think you’re going to love this.
Ingredients You’ll Need
Ingredients in this bowl are very simple and may already be in your pantry! You only need 4 vegetables, 1 grain, cooking oil, and a few seasonings for flavor. This bowl consists of:
- Rice or Quinoa
- Black Beans
- Sweet Potatoes
- Kale
- Avocado
- Oil
- Garlic Powder
- Paprika
- Cumin
- Chili powder
How to Make a Nourishing Sweet Potato Bowl – Step by Step
- First, preheat oven to 375F. Lay chopped sweet potatoes on a sheet pan and toss with oil and sea salt. Roast sweet potatoes for 20-30 minutes (cooking time will depend on size of sweet potato cuts). Flip sweet potatoes half way through to cook evenly on both sides.
- Then, saute 3 cups of kale in oil with salt & garlic powder. Cook until kale is soft – about 3-5 minutes.
- While kale is cooking, heat up 1 can of black beans with salt & pepper, cumin, paprika, chili powder, and garlic powder. Stir often and cook for 5 minutes on LOW heat.
- Then arrange bowl with rice, sweet potatoes, sautéed kale, black beans, and sliced avocado.
Extra Tips and Recipe Variations
- Make for meal prep: This recipe is perfect for meal preparation throughout the week. It’s healthy, packed with veggies, and easy to store in your refrigerator and reheat for later.
- Replace black beans: with garbanzo beans/chickpeas or white cannellini beans instead.
- Toppings: My favorite toppings for this are avocado slices, guacamole, lime juice, and cilantro.
Other Delicious Plant-Based Recipes to Try
- Easy Black Bean Sweet Potato Tacos
- Roasted Pepper Hummus Veggie Wrap
- 30-Minute Vegetarian Tacos
- Quick & Healthy Moroccan Chickpea Stew
- The BEST Vegetarian Fajitas
- 15-Minute Vegan Burrito Bowl
Nourishing Black Bean & Sweet Potato Bowl
Ingredients
- 2 medium sweet potatoes, diced into 1-inch cuts
- 1 14 oz. black beans, canned (undrained)
- 3 cups raw kale, chopped
- 2 Tablespoons avocado oil (or olive oil)
- 1/2 teaspoon garlic powder (divided)
- 1/4 teaspoon (each) paprika, cumin, chili powder
- salt & black pepper
- 1 cup uncooked rice (or quinoa)
- 2 cups water
- 1 avocado, sliced
- 1 lime
Instructions
- Preheat oven to 375. Lay diced sweet potatoes on a sheet pan and toss with 1 tablespoon of oil and sprinkle of sea salt. Roast for 25-30 minutes – flip half way through to cook evenly.
- Cook rice according to package with pinch of salt.
- Saute kale with oil, salt to taste, and 1/4 teaspoon garlic powder for about 5 minutes until soft.
- Heat undrained black beans in a pan on LOW heat for 3-5 minutes with salt to taste, black pepper, paprika, cumin, chili powder, and remaining 1/4 teaspoon garlic powder.
- Arrange bowl with rice, sauteed kale, black beans, sweet potatoes, and avocado slices with a splash of lime juice.
Notes
- Make for meal prep: This recipe is perfect for meal preparation throughout the week. It’s healthy, packed with veggies, and easy to store in your refrigerator and reheat for later.
- Replace black beans: with garbanzo beans/chickpeas or white cannellini beans instead.
- Toppings: My favorite toppings for this are avocado slices, guacamole, lime juice, and cilantro.
10/10! Just made this for dinner tonight & it was phenomenal. I used cauliflower rice & garnished with cilantro. Thank you for a delicious dinner Bethany. Xoxo.
Christin, I’m so happy to hear that!! Thank you so much for sharing! Really glad you enjoyed it 🙂
I absolutely love this bowl, so much in fact that I’ve made it three times in the past two weeks. The only thing I do different is add some crumbled seitan for added protein.
woop! I’m so happy to hear it 🙂 Thanks so much!