Looking for a healthy, delicious meal that’s ready in no time? This Sweet Potato and Black Bean Bowl (omit beans for strict paleo) is bursting with bold flavors and wholesome ingredients to fuel your day. Packed with fiber-rich sweet potato, creamy avocado, and zesty lime, it’s the perfect easy lunch or dinner for health-conscious eaters and busy people alike. It’s hearty, vibrant, and satisfying—proof that simple food can taste absolutely amazing.
Ingredients
- 1 medium sweet potato, peeled and diced (about 1 cup)
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1 red bell pepper, sliced
- 1 avocado, sliced
- 2 tablespoons fresh lime juice
- Salt and pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
- In a medium bowl, toss the diced sweet potato with olive oil, ground cumin, smoked paprika, salt, and pepper until evenly coated.
- Spread the seasoned sweet potato in a single layer on the prepared baking sheet. Roast in the preheated oven for 20–25 minutes, flipping halfway through, until tender and lightly browned.
- While the sweet potatoes are roasting, slice the red bell pepper into thin strips and the avocado into slices. Set aside.
- In a small bowl, mix the fresh lime juice with a pinch of salt and pepper to create a simple dressing.
- When the sweet potatoes are done, remove them from the oven and let them cool for a couple of minutes.
- To assemble the bowls, divide the roasted sweet potatoes and sliced red bell pepper evenly between two serving bowls.
- Top each bowl with avocado slices and drizzle with the lime dressing. Serve immediately.
Nutritional Information
Calories: 280
Protein (g): 3
Fat (g): 20
Carbohydrates (g): 24
Fiber (g): 7
Sugar (g): 5
Sodium (mg): 90
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze the cooked sweet potato and bell pepper mixture (omit avocado and lime juice) for up to 2 months. Add fresh avocado and lime juice just before serving after reheating.
Reheating Instructions
For best texture, reheat the sweet potato and bell pepper mixture in a skillet over medium heat for 5–7 minutes, stirring occasionally, until warmed through. Alternatively, microwave in 30-second intervals, stirring in between, until hot. Always add fresh avocado and lime juice after reheating to maintain flavor and texture.
Additional Ingredients and Swaps
To enhance the protein content while staying paleo-friendly, consider adding grilled chicken, grass-fed ground beef, or a fried egg on top. For extra fiber and vitamins, incorporate baby spinach or kale, which can be sautéed quickly with the bell pepper. Chopped fresh cilantro or a spoonful of salsa can boost flavor and add micronutrients without compromising the paleo approach. If not strictly paleo, black beans are a great source of both protein and fiber.
