Recipes · Lunch

Sweet Potato & Black Bean Bowl

Roasted sweet potato, spiced black beans, lime — a lunch bowl that holds all week.

35 mineasy3 servings$mexicanVeganVegetarianGluten-freeDairy-freeHigh fiberMeal prep
Why it earns its place. 12 g of fiber and a full plate of plants for about two dollars a serving.

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Ingredients · 3 servings

  • 2 largesweet potatoes — 2 cm cubes
  • 2 tbspolive oil
  • 2 tspchili powder
  • 1 x 400 ml cancanned black beans — drained and rinsed
  • 2 cupscooked brown rice
  • 150 gcorn kernels — frozen is fine
  • 1 wholelime — juiced
  • 1 smallavocado — sliced
  • 1 handfulcilantro — optional

No major allergens among the listed ingredients — always check labels, brands vary.

Method

  1. Roast sweet potato with oil, chili powder, and salt at 220°C until browned.
    25 min
  2. Warm beans with a splash of water and a pinch of cumin.
    3 min
  3. Build bowls: rice, beans, sweet potato, corn. Lime over everything; avocado on top.

Nutrition per serving

450calories
13 gprotein
68 gcarbs
15 gfat
12 gfiber
2.5 gsat fat
380 mgsodium
0 gadded sugar

Editorial estimates per serving. Counts 7 different plants toward your weekly variety.

Make it yours

availabilityQuinoa or any grain under it
costSkip avocado, add pumpkin seeds
cultureAdd a fried egg for extra protein (adds eggs)

Storage. Fridge 4 days; avocado fresh at serving.

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