Black Bean Sweet Potato Protein Bowl is a great choice when you want a filling vegetarian dinner with plenty of variety in every bite.
The sweet potatoes roast until tender with lightly browned edges, and the black beans have a warm, smoky seasoning that goes nicely with their natural sweetness.
You can roast the sweet potatoes on a baking sheet and prepare the seasoned black beans in a skillet while they’re in the oven.
The lime yogurt sauce is especially good here. It’s creamy, a little tangy, and gives the roasted vegetables and beans a fresh finish. You can drizzle it over everything or serve it on the side.
Each sweet potato bowl has approximately 26 grams of protein and 19 grams of fiber, so this is a substantial meatless meal.
It’s also a nice option for meal prep. Keep the lettuce and sauce separate until you’re ready to serve, and you can enjoy the warm and cold ingredients just as intended.
Why You’ll Love This Black Bean Sweet Potato Protein Bowl
A Filling Meatless Dinner
With black beans, quinoa, and Greek yogurt, each bowl provides approximately 26 grams of protein. There’s plenty of fiber, too, so you have a satisfying meal without meat.
Smoky Sweet Potatoes
The chili powder, cumin, and smoked paprika give the roasted sweet potatoes a mild Mexican-inspired seasoning. Their lightly browned edges are particularly good with the seasoned black beans.
Fresh and Creamy Toppings
Crisp romaine, juicy tomatoes, and a cool lime yogurt sauce are a welcome contrast to the warm quinoa and roasted vegetables. You can adjust the toppings to suit your taste.
Great for Preparing Ahead
You can prepare the sweet potatoes, beans, quinoa, and sauce ahead of time. Store the fresh vegetables separately, then assemble the bowls when you’re ready to eat.
Ingredient Substitutions
Brown Rice Instead of Quinoa
Cooked brown rice is a good alternative to quinoa. It has a slightly chewier texture and less protein, but works nicely with the beans and sweet potatoes.
Pinto Beans Instead of Black Beans
Use the same amount of canned pinto beans. Drain and rinse them before cooking.
Regular Cheese Instead of Reduced-Fat
Shredded cheddar, Monterey Jack, or regular Mexican blend cheese can replace the reduced-fat cheese.
Sour Cream Instead of Greek Yogurt
Use light sour cream for a similar tangy sauce. The sauce will have less protein.
Spinach Instead of Romaine
Fresh baby spinach is a good choice if you prefer softer greens. You can also use shredded cabbage for more crunch.
Dairy-Free Option
Use plain unsweetened dairy-free yogurt and dairy-free shredded cheese to make the bowls vegan. Choose a yogurt with a thick consistency for the sauce.
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RECOMMENDED TOOL FOR THIS RECIPE
Large Sheet Pan
A roomy sheet pan gives the sweet potatoes plenty of space to roast and brown instead of steaming.
Black Bean Sweet Potato Protein Bowl
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Equipment
Ingredients
For the Sweet Potatoes:
- 2 medium sweet potatoes peeled and cut into ½-inch cubes
- 2 teaspoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For the Black Beans:
- 2 teaspoon olive oil
- ½ cup yellow onion diced
- 2 cloves garlic minced
- 2 cans (15 ounces each) black beans drained and rinsed
- ½ cup frozen corn thawed
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- 2 tablespoon water
- 1 tablespoon fresh lime juice
For the Bowls:
- 2 cups cooked quinoa
- 2 cups chopped romaine lettuce
- 1 cup cherry tomatoes halved
- ½ cup shredded reduced-fat Mexican blend cheese
- ¼ cup sliced green onions
- ¼ cup chopped fresh cilantro
For the Lime Yogurt Sauce:
- ¾ cup plain nonfat greek yogurt
- 2 tablespoon fresh lime juice
- 1 tablespoon water
- ¼ teaspoon garlic powder
- ¼ teaspoon ground cumin
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Place the cubed sweet potatoes in a large mixing bowl. Add 2 teaspoons olive oil, 1 teaspoon chili powder, ½ teaspoon cumin, ½ teaspoon smoked paprika, ¼ teaspoon garlic powder, ¼ teaspoon salt, and black pepper. Toss to coat.
- Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet.
- Roast for 25 to 30 minutes, stirring halfway through, until tender and lightly browned.
- Heat 2 teaspoons olive oil in a medium skillet over medium heat. Add the onion and cook for 3 to 4 minutes, stirring occasionally, until softened.
- Add the minced garlic and cook for 30 seconds, stirring frequently.
- Add the black beans, corn, remaining chili powder, cumin, smoked paprika, salt, and 2 tablespoons water. Cook for 5 to 6 minutes, stirring occasionally, until heated through.
- Remove the skillet from the heat and stir in 1 tablespoon lime juice.
- In a small bowl, whisk together the Greek yogurt, 2 tablespoons lime juice, 1 tablespoon water, garlic powder, cumin, and salt until smooth.
- Divide the cooked quinoa, roasted sweet potatoes, black bean mixture, romaine lettuce, and cherry tomatoes evenly among 4 serving bowls.
- Sprinkle each bowl with shredded cheese, green onions, and cilantro.
- Drizzle the lime yogurt sauce over each bowl and serve.
Notes
Tips and Tricks
Dry the Sweet Potatoes – Pat the cubed sweet potatoes dry before seasoning if they have excess moisture. This helps them brown instead of steam. Use Cooked Quinoa – Prepare the quinoa ahead of time or use refrigerated precooked quinoa to save time. Adjust the Spice – The seasoning is fairly mild. Add a pinch of cayenne pepper or a little hot sauce if you prefer more heat. Keep the Sauce Thick – Greek yogurt varies in consistency. If the sauce is too thick to drizzle, stir in a little additional water.Storing and Reheating
Refrigerator – Store the cooked sweet potatoes, black bean mixture, and quinoa in airtight containers in the refrigerator for up to 4 days. Keep the lettuce, tomatoes, cheese, and yogurt sauce in separate containers. Freezer – Freeze the cooked sweet potatoes, black beans, and quinoa in freezer-safe containers for up to 2 months for best quality. Freeze without the fresh vegetables, cheese, or yogurt sauce. Microwave – Place the sweet potatoes, black beans, and quinoa in a microwave-safe bowl. Cover loosely and heat in 30 to 60-second intervals, stirring between intervals, until hot throughout. Add the fresh toppings and sauce after reheating. Oven – Reheat the sweet potatoes on a baking sheet at 375°F for approximately 10 to 15 minutes, or until heated through. Warm the beans and quinoa separately. Yogurt Sauce – Refrigerate the sauce in an airtight container for up to 3 to 4 days. Stir before serving. Do not heat the sauce.Nutrition
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