Crispy Roasted Sweet Potato Black Bean Bowl
This Crispy Roasted Sweet Potato Black Bean Bowl is an easy dinner ready in 30 minutes. The crispy coated sweet potatoes roast easily in the oven and are served with a chili oil black bean salad.
I love sweet potatoes, but one thing I wish I had learned long ago was how to get a better texture on them when roasting. Now, I have made the perfect whole roasted stuffed sweet potato, but I’m talking cubed and roasted. And while it took me a while to learn, I’m happy to report that I have found a way to roast these cubes to still get that tender inside with a great outer crispy coat. No frying required!
Why You’ll Love This Sweet Potato and Black Bean Bowl
- Easy to prepare. Only the sweet potatoes are cooked in the oven. The rest of the ingredients can be prepared and mixed together in a separate bowl while the potatoes are roasting to save time.
- Customizable. Seasoning choices and amounts can be changed to your liking very easily with this recipe. Please see notes below.
- Nourishing. Both sweet potatoes and black beans provide a great deal of nutrition. Sweet potatoes offer fiber, vitamin C and vitamin A, along with a number of wonderful antioxidants. Black beans give us protein, fiber and valuable B vitamins in every bite. Together this is a powerful nutrient combo.
Key Ingredients and Substitutions
- Sweet Potato: The sweetness of the potato compliments the heat and umami of the black bean mix, so I don’t recommend changing the type of potato used.
- Black Beans: I used canned to save some time, but feel free to use homemade black beans as desired.
- Avocado: Adds a nice creamy element to the beans. If you are not a fan of that creaminess, omit or replace with some diced bell pepper.
- Chili Oil: If you don’t like the taste or heat in chili oil, feel free to replace with 1 teaspoon or more toasted sesame oil to taste.
- Tamari: A great wheat-free alternative. If you need a gluten-free and soy-free option, opt for coconut aminos.
- Sweetener: I used maple syrup as it is a liquid and would blend better into the black bean salad. If you wish to use something like brown sugar or regular sugar, make sure to whisk it with your liquid ingredients until dissolved then add to the beans.
- Cilantro: This adds a nice light and fresh flavor to our bowl, but can be swapped for some fresh parsley if desired.
- Onion: I used red onion that was finely diced. You can also replace with some finely sliced scallions.
- Garlic: When using fresh garlic in this, make sure to grate it finely to help distribute the flavors evenly.
- Lime: Use fresh lime if possible as you will need the zest and juice.
How to Make A Flavorful Sweet Potato Black Bean Bowl
How to Make Crispy Roasted Sweet Potatoes
Preheat oven to 425F. Add your cubed sweet potato directly to a sheet pan and top with the cornstarch, garlic powder, salt and oil. Toss to evenly coat and spread the potatoes out on the tray into an even layer, giving space between the potatoes for roasting.
Place the potatoes in the oven for 30-35 minutes, making sure to flip the potatoes every 10-15 minutes to help them evenly roast.
How to Make the Easy Black Bean Salad
While the potatoes are roasting, prepare the black bean salad. To a mixing bowl add the black beans, onion, cilantro, avocado, grated garlic, and ginger powder then top with the soy sauce, chili oil, sesame oil, maple syrup, lime zest and juice. Toss the mixture together to coat then adjust the salt or any of the ingredients to preference.
Assemble
Make the dressing by mixing the yogurt, sriracha, maple syrup and a pinch of salt together in a small bowl then set aside.
To assemble, serve the bean salad and potatoes over your favorite cooked grains then drizzle with the sriracha yogurt dressing.
Expert Tips
- Cook the potatoes directly on the baking pan. Roasting them on the pan versus over a parchment paper lined tray will help to get the perfect browning and sear on your potatoes.
- Do not skip the cornstarch! This helps to give you a more crusty and seared potato when roasted. If you need an alternative, use arrow root starch or rice flour as a coating.
- Adjust oil and seasonings as needed. Potato sizes vary. If your potato is extra large, you may want to use a little more oil and cornstarch to evenly coat the potatoes if they are feeling dry when tossing together. Also feel free to use more or less of the suggested dressing ingredients for the beans to match your flavor preference.
- Place potatoes cut side down. This is an extra step, but it makes a big difference when it comes to getting them nicely browned with crispy edges.
- Allow some space between your potatoes on the pan. Make sure your potatoes are spread out on the baking tray so they are not touching or on top of each other. This will prevent the potatoes from steaming and getting soggy when roasting.
Frequently Asked Questions
Once the potatoes have cooled completely, place in an airtight container and place in the fridge for up to 3 days. To crisp them back up before serving either roast them in a toaster oven for 5-10 minutes at 350F or in an air fryer at 350F for 3-5 minutes.
Yes, you can! Just store the sweet potatoes and bean salad in separate airtight containers. The bean salad can last up to 3-4 days in the fridge when stored appropriately.
Make sure to use a gluten-free soy sauce. I like to either use a gluten-free tamari or coconut aminos. Otherwise, every other ingredient is naturally gluten-free.
How to Serve
The potatoes and black beans can be served on their own for a complete meal, but you can also serve this over your favorite grains for an even more filling bite. I love to serve this with some brown rice or over some quinoa.
For some extra protein, you can roast some tofu in a separate pan along with the potatoes.
More Recipes Using Black Beans
- Sofrito Black Beans with Baked Sweet Plantains
- Crispy Black Bean Tacos
- Tostadas with Refried Beans
- Black Bean Nourish Bowl with Creamy Ginger Sriracha Dressing
- Chimichurri Corn Tacos
Crispy Roasted Sweet Potato Black Bean Bowl
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 3 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This Crispy Roasted Sweet Potato Black Bean Bowl is an easy dinner read in 30 minutes. The crispy coated sweet potatoes roast easily in the oven and are served with a chili oil black bean salad.
Ingredients
Crispy Roasted Sweet Potatoes
- 1 large sweet potato, peeled and cut into 1 inch cubes
- 1 tbsp cornstarch
- 1 tsp garlic powder
- Pinch of salt
- 1 1/2 tbsp avocado oil
Black Bean Salad
- 1, 15oz can black beans, drained and rinsed
- 1/4 cup red onion, finely diced
- 1/3 cup cilantro, minced
- 1 medium avocado, cubed
- 1 clove garlic, grated
- 1/2 tsp ginger powder, optional
- 1 tbsp soy sauce
- 2–3 tsp chili oil, to taste
- 1 tsp toasted sesame oil, optional
- 2 tsp maple syrup
- Zest and juice of 1 lime
Sriracha Yogurt Dressing, Optional
- 1/4 cup plain unsweetened plant-based yogurt
- 1 tbsp sriracha
- 1 tsp maple syrup
For Serving, Optional
- Grain of choice (rice, quinoa, farro, etc.)
- Fresh lettuce greens
Instructions
- Preheat oven to 425F. Add your cubed sweet potato directly to a sheet pan and top with the cornstarch, garlic powder, salt and oil. Toss to evenly coat and spread the potatoes out on the tray into an even layer, giving space between the potatoes for roasting.
- Place the potatoes in the oven for 30-35 minutes, making sure to flip the potatoes every 10-15 minutes to help them evenly roast.
- While the potatoes are roasting, prepare the black bean salad. To a mixing bowl add the black beans, onion, cilantro, avocado, grated garlic, and ginger powder then top with the soy sauce, chili oil, sesame oil, maple syrup, lime zest and juice. Toss the mixture together to coat then adjust the salt or any of the ingredients to taste preference.
- Make the dressing by mixing the yogurt, sriracha, maple syrup and a pinch of salt together in a small bowl then set aside.
- To assemble, serve the bean salad and potatoes over your favorite cooked grains then drizzle with the sriracha yogurt dressing.
Notes
Cook the potatoes directly on the baking pan. Roasting them on the pan versus over a parchment paper lined tray will help to get the perfect browning and sear on your potatoes.
Do not skip the cornstarch! This helps to give you a more crusty and seared potato when roasted. If you need an alternative, use arrow root starch or rice flour as a coating.
Adjust oil and seasonings as needed. Potato sizes vary. If your potato is extra large, you may want to use a little more oil and cornstarch to evenly coat the potatoes if they are feeling dry when tossing together. Also feel free to use more or less of the suggested dressing ingredients for the beans to match your flavor preference.
Place potatoes cut side down. This is an extra step, but it makes a big difference when it comes to getting them nicely browned with crispy edges.
Allow some space between your potatoes on the pan. Make sure your potatoes are spread out on the baking tray so they are not touching or on top of each other. This will prevent the potatoes from steaming and getting soggy when roasting.
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
★ Catherine
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I made this last week and we have already made it a second time. The perfect balance of sweet, salty, tart and rich. Hearty, filling and so delicious. If you’re a novice, give yourself some extra time as there are lots of “pieces” to manage, but it came together wonderfully for me in 40 minutes or so.
Thank you so much for this lovely feedback Avery! So glad you loved the flavors and that you made it again. Always means a lot to hear. 🙂
You have the best most flavorful veggie recipes! I’m constantly impressed by the flavors, ease and completeness. I always feel good eating your meals and this one is no exception! Thanks so much!