Name: Crispy Roasted Sweet Potato Black Bean Bowl
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Fusion
Ingredients: 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; 1 can (15 oz) black beans, drained and rinsed; 1/4 cup red onion, finely diced; 1/3 cup cilantro, minced; 1 medium avocado, diced; 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; 1/4 cup plain unsweetened plant-based yogurt; 1 tbsp sriracha; 1 tsp maple syrup; Pinch of salt; Cooked grains of choice (rice, quinoa, farro, etc.) – optional; Fresh lettuce greens – optional

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A vibrant, nutrient-packed bowl featuring crispy roasted sweet potatoes, a zesty chili-oil black bean salad, and a creamy sriracha yogurt drizzle. This balanced, plant-based meal comes together quickly and delivers a satisfying harmony of textures and flavors.

Why You’ll Love This Recipe

This bowl is hearty, wholesome, and full of contrasting elements—crispy, creamy, tangy, and savory all at once. The sweet potatoes roast beautifully with a golden crust, while the black bean salad offers freshness and bold flavor without any complicated steps. It’s simple enough for weeknights yet impressive enough to serve guests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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 can (15 oz) black beans, drained and rinsed
1/4 cup red onion, finely diced
1/3 cup cilantro, minced
1 medium avocado, diced
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
Pinch of salt

For Serving (Optional)
Cooked grains of choice (rice, quinoa, farro, etc.)
Fresh lettuce greens

Directions

Preheat the oven to 425°F.
Add the sweet potato cubes to a baking sheet and sprinkle with cornstarch, garlic powder, salt, and avocado oil. Toss well to coat and arrange the potatoes in a single layer, leaving space between them.
Roast for 30–35 minutes, flipping every 10–15 minutes until browned and crisp on the outside and tender on the inside.
While the potatoes roast, prepare the black bean salad. Add the black beans, red onion, cilantro, avocado, garlic, and ginger powder to a bowl.
Pour in the soy sauce, chili oil, sesame oil, maple syrup, lime zest, and lime juice. Toss gently to combine and adjust seasoning as desired.
For the dressing, whisk together the plant-based yogurt, sriracha, maple syrup, and a pinch of salt.
To assemble, layer cooked grains into bowls, top with the roasted sweet potatoes and black bean salad, and finish with sriracha yogurt dressing.

Servings and timing

Serves 2–3 people.
Prep time: 10 minutes
Cook time: 30–35 minutes
Total time: 40–45 minutes

Variations

Replace the avocado with diced bell pepper for a lighter, crunchier salad.
Use coconut aminos in place of soy sauce for a soy-free option.
Swap chili oil for toasted sesame oil if you prefer mild, aromatic flavor without heat.
Add roasted tofu or chickpeas for extra protein.
Use lemon instead of lime for a slightly brighter, citrusy profile.

Storage/Reheating

Store components separately in airtight containers for up to 3 days.
Reheat the sweet potatoes in an oven or air fryer at 375°F until warm and crisp again.
The black bean salad is best enjoyed cold and should not be reheated.
The dressing can be refrigerated for up to 4 days and stirred before serving.

FAQs

How do I keep the sweet potatoes crispy?

Coating them in cornstarch and roasting directly on the baking sheet rather than parchment helps create a crisp exterior.

Can I make this recipe ahead of time?

Yes. Roast the potatoes and prepare the bean salad in advance, but store them separately for best texture.

Can I use a different type of bean?

Yes, kidney beans or pinto beans can be used, though black beans provide the best texture for this bowl.

Can I make this oil-free?

You may reduce the oil, but the sweet potatoes will not become as crispy without it.

What grains pair best with this bowl?

Brown rice, quinoa, or farro all complement the flavors well.

How spicy is the dressing?

The level of heat depends on how much sriracha you use. You can easily adjust it to taste.

Can I omit the yogurt dressing?

Yes, the bowl is flavorful enough without it. You can also top with lime juice or tahini.

Can frozen sweet potatoes be used?

Fresh sweet potatoes work best for crispiness, but frozen can be used if thawed and dried thoroughly.

What can I use instead of cilantro?

Fresh parsley is a great substitute.

Is this recipe gluten-free?

Yes, if you use tamari or coconut aminos instead of soy sauce.

Conclusion

This Crispy Roasted Sweet Potato Black Bean Bowl is a satisfying, nutrient-dense meal that blends crisp textures with bold, fresh flavors. Easy to prepare and endlessly customizable, it’s a plant-based bowl you’ll return to again and again for both convenience and taste.