Sweet Potato and Black Bean Rice Bowl

Roasted sweet potatoes tossed in chili powder and cumin, paired with black beans, creamy avocados, and tangy red onions.
Servings 4 bowls
Author 2Teaspoons


  • 1 lb sweet potatoes peeled and diced into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • 3 ½ cups black beans two 14 ounce cans rinsed and drained
  • 2 avocadoes
  • 1 red onion sliced
  • 4 cups cooked rice

Optional toppings:

  • *Shredded or chopped cooked chicken pork, or beef
  • Hot sauce or Siraccha
  • Cheese
  • Salsa
  • Cilantro
  • Lime juice


  1. Preheat oven to 400 degrees. Toss sweet potato pieces in olive oil, chili powder, cumin, salt and pepper. Arrange on a baking sheet in a single layer. Roast in oven until soft and slightly brown on the edges, about 25 minutes.
  2. Spoon a cup of rice into 4 bowls. Assemble bowls by dividing remaining ingredients up equally between each of the four bowls.
  3. Garnish to taste with optional toppings - Enjoy!

Recipe Notes

If you’d like to add meat to this recipe, divide about one pound of cooked meat equally between the four bowls.