Sweet Potato Black Bean Bowl with Cilantro Lime Sauce

This post may contain affiliate links for products that I endorse and use. If you buy from one of the links, I earn a commission at no cost to you.

I love rice and grain bowl recipes. You take some rice, quinoa, or grain of your choice, top with seasoned veggies/protein and then add a delicious sauce. It’s a great way to use up leftover grains and whatever odd and end veggies you have hanging around.
I always like to add something creamy like cheese or avocado and something crunchy. Nuts are good, as are tortilla strips, which is what I used here. It goes well with the spicy roasted veggies and black beans, which I served over brown rice.
The roasting was a three step process, but don’t let that scare you away — essentially, you’ll want to put the hardest veggies on first (sweet potatoes), followed by the softer ones (onions and peppers) and then I added the beans to heat them up at the end.
The sauce is one of my favorite things, for real. A bunch of cilantro blended with garlic, lime, and jalapeño. A touch of honey tames the heat. I make this sauce so much I can make it without measuring, and then I taste and adjust at the end. If you’re not a fan of too spicy, you can leave the pepper out — it’s just as delicious promise.

Sweet Potato Black Bean Bowl with Jalapeño Cilantro Lime Sauce

Spicy roasted veggies and beans are served over rice, and topped with a delectable cilantro lime sauce. Perfect for a busy weeknight. 
No ratings yet
Prep Time 15 minutes
Cook Time 45 minutes
Servings 2
Calories 660 kcal



  • 2 teaspoons brown sugar
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon oregano
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1 sweet potato peeled and diced
  • 3 tablespoons avocado oil
  • 1 bell pepper sliced
  • 1 red onion sliced
  • 1/2 cup corn kernels
  • 1 cup black beans drained

Jalapeno Cilantro Lime Sauce:

  • 1 bunch cilantro
  • 1 jalapeno
  • 2 cloves garlic
  • Juice of 2 limes
  • 1 tablespoon honey more or less, to taste
  • 2 tablespoon avocado oil
  • Pinch salt

To serve:

  • cooked grains of your choice — brown rice quinoa, farro, or bulgur all work well
  • shredded cheese
  • diced avocado
  • tortilla strips


  • Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
  • Combine the brown sugar with the seasonings in a small bowl.
  • Add the sweet potatoes to the pan and drizzle with about a third of the oil. Sprinkle with some of the seasoning mixture and roast for 15-20 minutes, until starting to brown. Remove, and add the onions and peppers, followed by another third of the oil and seasoning. Roast for 10-20 more minutes, until veggies are lightly caramelized.
  • Remove, add the corn and black beans, along with remaining seasoning and oil.
  • Roast for about 5 minutes.
  • To make the sauce, put all of the ingredients in a blender and blend until smooth. Taste, adjust seasonings, and add a bit of water if necessary to thin out.
  • Serve over rice or grains of your choice, and top with desired toppings.


Calories: 660kcalCarbohydrates: 76gProtein: 12gFat: 37gSaturated Fat: 4gSodium: 747mgPotassium: 986mgFiber: 15gSugar: 24gVitamin A: 18512IUVitamin C: 93mgCalcium: 100mgIron: 4mg
Nutrition information is only an estimate provided by an online nutrition calculator. View full nutrition disclousre.
Tried this recipe?Let us know how it was!

Leave a Comment

Recipe Rating