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Quick & Easy

Roasted Veggie & Black Bean Bowls

These roasted veggie and black bean bowls featuring sweet potatoes, poblano peppers and red onion are bursting with bold flavors. Together, these ingredients deliver a hearty, fiber-packed meal that also offers a healthy dose of plant-based protein. Add a tangy scoop of guacamole, a sprinkle of fresh cilantro and more of your favorite toppings and you’ll have a vibrant, satisfying dinner for your regular rotation.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 4 medium sweet potatoes, scrubbed and cut into 1-inch pieces (4 cups)
  • 2 medium poblano peppers, seeded and cut into 1-inch pieces (2 cups)
  • 1 medium red onion, peeled and cut through root end into 12 wedges
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon smoked paprika, divided
  • 1 teaspoon salt, divided
  • ¾ teaspoon ground cumin, divided
  • 2 avocados, halved and pitted
  • 3 tablespoons lime juice, divided
  • 1 tablespoon finely chopped fresh cilantro, plus small leaves for garnish
  • 1 clove garlic, grated
  • 1 (15-ounce) can unsalted black beans, rinsed
  • 8 teaspoons crumbled cotija cheese, divided
  • 4 teaspoons pickled red onions
  • lime wedges for serving (optional)

Directions

  1. Preheat oven to 450°F. Combine sweet potatoes, poblanos and onion wedges in a large bowl. Add 2 tablespoons oil, ¾ teaspoon smoked paprika and ½ teaspoon each salt and cumin; toss to coat. Spread in an even layer on a large rimmed baking sheet. (Reserve the bowl; do not wipe clean.)
  2. Roast, tossing once, until the vegetables are starting to brown and the sweet potatoes are tender, 25 to 30 minutes. (If desired, increase oven temperature to broil during the final 3 minutes of cooking to char the mixture.) Let cool slightly on the baking sheet, about 10 minutes.
  3. Meanwhile, scoop avocado flesh into a medium bowl; add 2 tablespoons lime juice, 1 tablespoon cilantro, the grated garlic and the remaining ½ teaspoon salt. Mash and stir to reach desired consistency.
  4. In the reserved large bowl, combine the remaining 1 tablespoon oil, 1 tablespoon lime juice and ¼ teaspoon each smoked paprika and cumin. Add rinsed black beans; toss to coat.
  5. Divide the avocado mixture among 4 shallow bowls (about ⅓ cup each); spread to cover the bottoms of the bowls. Top each bowl with about 1¼ cups vegetable mixture, about ⅓ cup beans, 2 teaspoons cotija and 1 teaspoon pickled onion. Garnish with cilantro leaves and serve with lime wedges, if desired.