Sweet Potato “Sunshine” Bowl
Brighten your day with a Sweet Potato “Sunshine” Bowl, a vibrant and nutritious dish that combines the sweetness of roasted sweet potatoes with creamy avocado and hearty black beans. This delightful recipe is perfect for any meal—brunch, lunch, or dinner—and is sure to impress family and friends with its colorful presentation and delicious flavors. Enjoy every mouthful of this healthful bowl packed with essential nutrients and customizable toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 medium sweet potatoes (about 400g), peeled and diced
- 2 tbsp olive oil
- 1 can (15 oz) black beans, drained and rinsed
- 1 ripe avocado, sliced
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach or kale
- Juice of 1 lime
- Fresh cilantro (optional)
- ¼ cup feta cheese, crumbled (optional)
Instructions
- Preheat oven to 425°F (220°C). Toss diced sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet in a single layer and roast for 25–30 minutes until golden and tender.
- While the sweet potatoes roast, heat black beans in a small saucepan over medium heat for about 5 minutes.
- Prepare veggies by dicing cherry tomatoes and slicing avocado.
- Assemble bowls starting with roasted sweet potatoes as the base. Layer black beans, cherry tomatoes, avocado slices, and spinach or kale on top.
- Drizzle with lime juice, sprinkle with feta cheese if desired, and garnish with fresh cilantro.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 10mg
Keywords: For added protein, toss in cooked chickpeas or grilled chicken. Swap sweet potatoes for butternut squash or regular potatoes for a variation. Store leftovers in an airtight container for up to three days; reheat gently.