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Sweet Potato Black Bean Bowls

Sunday Table Verified

Ingredients

Warning0 allergens identified

Sweet Potato Black Bean Bowls

Sweet Potato Black Bean Bowl

2 Sweet Potatoes (about 1 Lb.) peeled and diced

¼ cup Olive Oildivided

1 ½ teaspoons Chili Powder

1 tsp Smoked Paprika(or regular)

¼ tsp Cayenne

3 cloves Garlicminced

2 teaspoons Rosemary(fresh or dried), chopped

1 Head Kaleribs removed and leaves torn

1 Red Bell Pepperdiced

1 can Black Beansdrained and rinsed

saltto taste

pepperto taste

Brown Riceor another grain for serving

avocadofor serving

feta cheesefor serving

fried eggfor serving

Lemon-Tahini Dressing

¼ cup Tahini

3 tablespoons Lemon Juice

3 tablespoons cold water

1 clove Garlicfinely minced

saltto taste

Preheat oven to 400°F. Grease a sheet pan. Spread the diced sweet potatoes on the sheet pan, and drizzle with 2 Tbs. olive oil. Sprinkle with chili powder, smoked paprika, cayenne, garlic, rosemary, salt, and pepper. Toss to coat, and bake for 10 minutes.

Meanwhile, toss the kale and bell pepper with the remaining olive oil, and season with salt and pepper. Toss the mixture with the semi-cooked sweet potatoes, and cook for another 10-15 minutes, until the potatoes are tender and the kale is crispy.

Stir the can of black beans into the veggie mixture and bake for 3-5 minutes, just until the beans are warmed through. Taste, and season with salt and pepper. Serve the veggie mixture over rice with avocado, seeds, tahini sauce, and/or other toppings of choice.

Lemon-Tahini Dressing

While the veggies are baking, whisk together the tahini, lemon juice, water, garlic, and a pinch of salt. It will seize, but just keep whisking until it’s smooth. Add more lemon juice or water to get a saucy texture. Drizzle over bowls!

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Roast Sweet Potatoes Strategically 🔥
Cut sweet potatoes into uniform 1-inch cubes and toss with olive oil and smoked paprika before roasting at 425°F for 25-30 minutes, stirring halfway through for caramelized edges that add depth and sweetness to your bowl.
Massage Your Kale for Texture 💪
Massage raw kale with a pinch of salt and a drizzle of olive oil for 1-2 minutes to break down fibers and reduce bitterness, making it more palatable and easier to digest in your meal prep bowls.
Make Tahini Sauce the Right Consistency 🥄
Whisk tahini with cold water gradually (not all at once) to achieve a pourable drizzle consistency, then add lemon juice and minced garlic last to prevent separation and ensure a creamy, cohesive sauce.
Season Black Beans While Warm ⏰
Heat canned black beans gently with chili powder, cayenne, and garlic while still warm so spices bloom and infuse properly, creating much more flavorful beans than adding seasonings to cold beans.
Build Your Bowl in Layers 🏗️
Layer grains first as a base, then warm components (beans and sweet potatoes), then raw vegetables, greens on top, and add avocado and fried egg just before eating to maintain texture contrast and prevent sogginess during meal prep storage.