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Sweet potato black bean bowl served with fresh toppings on a white marble table.

Sweet Potato Bowl (With Creamy Cilantro Lime Sauce)

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 people
Author: Nico Pallotta

  • 1 pound (500 g) sweet potatoes peeled and diced into bite size cubes
  • 1 can black beans 15 oz / 400 g can - rinsed
  • 2 tablespoons olive oil
  • 2 tablespoons taco seasoning
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt + black pepper
  • ¾ cup (160 g) cottage cheese
  • 3 cups (3 handfuls) shredded lettuce iceberg, romaine, or mixed greens
  • 1 avocado sliced
  • optional toppings crushed tortillas, canned corn, pickled red onions, pumpkin seeds, hot sauce

Creamy Cilantro Lime Sauce

  • ¾ cup (g) Greek yogurt
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • ½ small clove garlic grated, optional
  • ¼ teaspoon salt
  • ¼ cup (handful) fresh cilantro finely chopped
  • 2 to 4 tablespoons water as needed to thin the sauce

  • Preheat the oven to 425°F (220°C). Add 1 pound sweet potatoes and 1 can black beans to a baking sheet. Toss with 2 tablespoons olive oil, 2 tablespoons taco seasoning, 1 teaspoon smoked paprika, ½ teaspoon salt, and black pepper.
    Spread into one layer and bake for 25 to 30 minutes, or until the sweet potatoes are tender and lightly browned.
    Step 1 Roasted sweet potatoes and black beans turning golden and slightly crisp in the oven.
  • In a small bowl, whisk together ¾ cup Greek yogurt, 2 tablespoons lime juice, 1 tablespoon olive oil, ½ small clove garlic (grated), ¼ teaspoon salt, and ¼ cup fresh cilantro (chopped).
    Stir in 2 to 4 tablespoons water until the sauce is smooth and easy to drizzle. Taste and add more lime or salt if needed.
    Step 2 Creamy cilantro lime dressing whisked in a small bowl.
  • Divide the lettuce between bowls. Top with the roasted sweet potatoes and black beans.
    Add cottage cheese, avocado, and corn, or your favorite veggies.
    Step 3 Lettuce, avocado, roasted vegetables, and toppings arranged in serving bowl.
  • Drizzle with the cilantro lime sauce and finish with pickled onions, pickled jalapeños, or crushed tortilla chips for extra flavor and crunch.
    For a heartier bowl, add cooked rice, quinoa, or your favorite grain. Serve right away.
    Step 4 Sweet potato black bean bowl drizzled with sauce just before serving.
Substitutions
  • Sweet potatoes → Butternut squash or carrots
  • Black beans → Pinto beans or chickpeas
  • Olive oil → Avocado oil
  • Taco seasoning → Chili powder, cumin, and oregano
  • Smoked paprika → Regular paprika or chipotle powder
  • Lettuce → Romaine, iceberg, kale, or shredded cabbage
  • Cottage cheese → Feta, ricotta, or roasted extra-firm tofu
  • Avocado → Guacamole or sliced olives
  • Greek yogurt → Low-fat Greek yogurt, Skyr, or dairy-free yogurt
  • Garlic → Shallot, onion powder, or omit
  • Cilantro → Parsley or basil
  • Lime juice → Add a splash of maple syrup if the dressing tastes too tangy
  • Optional toppings → pickled onions, tortilla chips, corn, pumpkin seeds, jalapeños, hot sauce, quinoa, or rice.
 
Tips
  • Roast the beans for extra smoky, chewy flavor
  • Spread everything in one layer for better browning
  • Cut the sweet potatoes evenly so they cook at the same rate
  • Taste the sauce before serving and adjust the lime or salt
  • Add the sauce last to keep the lettuce crisp
  • Add pickles for the best flavor balance
  • Add rice or quinoa for a heartier bowl
  • Use leftovers in tacos, wraps, or quesadillas
  • Serve assembly-style for mixed diets and picky eaters
  • Store the sauce, lettuce, and toppings separately for fresher leftovers
  • Keep leftovers in the fridge for up to 4 days
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