Go Back
–+ servings

Sweet Potato & Black Bean Meal Prep Bowls - Easy, Satisfying, and Weeknight-Friendly

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 large sweet potatoes (about 2 pounds), peeled and cubed
  • 2 cans black beans (15 ounces each), drained and rinsed
  • 1 red bell pepper, diced
  • 1 small red onion, sliced thin
  • 3 cups cooked rice or quinoa (about 1 cup dry)
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • Salt and black pepper
  • 1 lime (zest and juice)
  • 1/4 cup fresh cilantro, chopped
  • 1 avocado (optional, for serving day-of)
  • Plain Greek yogurt or a dairy-free yogurt (optional, for topping)
  • Hot sauce or salsa (optional)

Method
 

  1. Preheat and prep: Heat your oven to 425°F (220°C). Line a large baking sheet with parchment for easy cleanup. Peel and cube the sweet potatoes into 3/4-inch pieces for even roasting.
  2. Season the sweet potatoes: Toss cubes with 1 tablespoon olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, 1/2 teaspoon salt, and a few grinds of pepper. Spread in a single layer on the baking sheet.
  3. Roast until tender and caramelized: Bake 25–30 minutes, flipping once halfway through. You want golden edges and tender centers. If they look pale at 25 minutes, give them another 5.
  4. Cook the grain: While the potatoes roast, cook rice or quinoa according to package directions. Fluff with a fork and season lightly with salt. Stir in the lime zest for brightness.
  5. Sauté the aromatics and beans: In a skillet, heat 1 tablespoon olive oil over medium. Add red onion and bell pepper with a pinch of salt. Cook 5–6 minutes until softened. Stir in black beans and 1/4 teaspoon cumin, warming through for 2–3 minutes. Squeeze in half the lime juice and remove from heat.
  6. Make a quick cilantro-lime drizzle (optional but great): Whisk remaining lime juice with 1–2 tablespoons water, a pinch of salt, and chopped cilantro. If you like, add a spoonful of yogurt for creaminess. Adjust salt and acidity to taste.
  7. Assemble the bowls: Divide rice or quinoa among 4 meal prep containers. Top with roasted sweet potatoes and the black bean mixture. Spoon over the cilantro-lime drizzle or keep it in a small container on the side.
  8. Cool, then seal: Let everything cool to room temp before lidding to avoid condensation. Store in the fridge. Add avocado and yogurt right before eating.
  9. Serve: Reheat gently in the microwave until warm. Top with avocado slices, extra cilantro, hot sauce, or a dollop of yogurt if you like.

Tried this recipe?

Let us know how it was!