Nourishing Black Bean & Sweet Potato Bowl

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.

Hands holding a grey ceramic bowl with sweet potatoes and black beans in it with a blue napkin and food in the background.

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.

What Ingredients Go in a Sweet Potato Bowl

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 for Making These Nourishing Sweet Potato Bowls

  • 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.

A ceramic bowl with black beans, greens, and sweet potatoes in it with a blue napkin next to it.

Other Delicious Plant-Based Recipes to Try

If you tried this Nourishing Black Bean & Sweet Potato Bowl recipe or any other recipe, don’t forget to rate the recipe and let me know what you think. I love hearing from you! You can also follow me on PINTEREST, INSTAGRAM, and FACEBOOK for more crave-worthy content.

A ceramic bowl with black beans, greens, and sweet potatoes in it with a blue napkin next to it.

Nourishing Black Bean & Sweet Potato Bowl

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.

Servings 2
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins

Course: Main Course
Cuisine: American, Mexican
Tags: sweet potato bowl, sweet potato buddha bowl, what do you eat with sweet potatoes
Calories: 480 kcal

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

  1. 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. 

  2. Cook rice according to package with pinch of salt. 

  3. Saute kale with oil, salt to taste, and 1/4 teaspoon garlic powder for about 5 minutes until soft. 

  4. 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. 

  5. Arrange bowl with rice, sauteed kale, black beans, sweet potatoes, and avocado slices with a splash of lime juice. 

Notes

Tips

  • 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.
Nutrition Facts
Nourishing Black Bean & Sweet Potato Bowl
Amount Per Serving
Calories 480 Calories from Fat 133
% Daily Value*
Fat 14.8g23%
Sodium 543.1mg23%
Carbohydrates 75.3g25%
Sugar 6.4g7%
Protein 12.6g25%
Vitamin A 3550IU71%
Vitamin C 48.7mg59%
* Percent Daily Values are based on a 2000 calorie diet.
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About The Author

Bethany Kramer is a home cook, recipe developer, and dog mom. She found a deep love for food and nutrition after learning to cook from her mom at eight years old. Since then she’s been developing and sharing recipes from her own kitchen that are bold in flavor and nourishing to the body!
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