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Sweet potato and black bean power bowl with quinoa, avocado, pumpkin seeds, and tahini-lime drizzle in a white ceramic bowl

Sweet Potato and Black Bean Power Bowl

A hearty plant-based bowl with roasted sweet potato, spiced black beans, and a creamy tahini-lime drizzle, ready in 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

Roasted Sweet Potato
  • 600 g sweet potatoes, peeled and cut into 2 cm cubes about 2 medium sweet potatoes
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
Spiced Black Beans
  • 480 g canned black beans, rinsed and drained 2 standard 240 g cans
  • 1 tbsp olive oil
  • 2 garlic cloves, minced
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt
  • 60 ml water or vegetable broth
Grain Base
  • 200 g dry quinoa, rinsed about 1 cup dry
  • 400 ml water
  • 1/4 tsp salt
Tahini-Lime Sauce
  • 4 tbsp tahini
  • 3 tbsp lime juice, freshly squeezed about 2 limes
  • 1 garlic clove, minced
  • 3 to 4 tbsp cold water add gradually to reach drizzle consistency
  • 1/4 tsp salt
Toppings (optional)
  • 1 ripe avocado, sliced
  • 4 tbsp pumpkin seeds
  • small handful fresh cilantro leaves
  • 4 lime wedges to serve

Method
 

Roast the Sweet Potato
  1. Heat your oven to 220 C / 425 F. Line a large rimmed sheet pan with parchment paper.
  2. Toss the sweet potato cubes with olive oil, smoked paprika, cumin, salt, and pepper until evenly coated.
  3. Spread in a single layer on the sheet pan, making sure no cubes are overlapping.
  4. Roast for 22 to 25 minutes, flipping once halfway through, until the edges are caramelized and the centers are tender when pierced with a fork.
Cook the Quinoa
  1. While the sweet potato roasts, combine rinsed quinoa, water, and salt in a medium saucepan over medium-high heat.
  2. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until all water is absorbed.
  3. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
Cook the Black Beans
  1. Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add minced garlic and cook for 1 minute until fragrant.
  2. Add the rinsed black beans, cumin, smoked paprika, and salt. Stir to coat the beans in the spices.
  3. Pour in the water or broth and cook for 5 to 6 minutes, stirring occasionally, until the liquid reduces and the beans are thick and saucy.
Make the Tahini-Lime Sauce
  1. Whisk together tahini, lime juice, minced garlic, and salt in a small bowl.
  2. Add cold water one tablespoon at a time, whisking after each addition, until the sauce is smooth and drizzleable. It should be thinner than peanut butter but not watery.
Assemble the Bowls
  1. Divide the cooked quinoa among four bowls.
  2. Top each bowl with roasted sweet potato and a scoop of spiced black beans.
  3. Drizzle generously with tahini-lime sauce.
  4. Add sliced avocado, pumpkin seeds, and fresh cilantro if using. Serve with a lime wedge on the side.

Notes

If you're making this for meal prep, store the tahini sauce separately and add it fresh each day so it doesn't soak into the grains.