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Top down view of a bowl filled with cubed roasted sweet potato, a chili oil bean salad and topped with sriracha yogurt dressing.

Crispy Roasted Sweet Potato Black Bean Bowl

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  • Author: Catherine Perez
  • 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


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.



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
  • 23 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


  1. 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.
  2. 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.
  3. 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.
  4. Make the dressing by mixing the yogurt, sriracha, maple syrup and a pinch of salt together in a small bowl then set aside.
  5. To assemble, serve the bean salad and potatoes over your favorite cooked grains then drizzle with the sriracha yogurt dressing.


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.