Sweet Potato Bowls


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Hearty and nutritious Sweet Potato Bowls made on a single sheet pan in just 30 minutes! Made with tender roasted sweet potatoes, zucchini, bell peppers, onions, black beans, and corn all served over brown rice and topped with cilantro, avocado, and a delicious creamy sauce.
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Sweet Potato Bowls
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What you need:

  • 2 cups sweet potato, diced (small pieces so they cook in 20-25 minutes)
  • 1 red bell pepper, sliced
  • 1/2 red onion, sliced
  • 1 zucchini, chopped
  • 15 oz canned black beans, drained and rinsed
  • 1 cup corn (drained)
  • 2 tbsp olive oil
  • 2 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp kosher salt
  • 1/2 tsp coriander
  • 1/2 tsp black pepper
  • 2 cups cooked brown rice
  • 1 avocado (small)
  • 1/2 cup fresh cilantro
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Step 1 Preheat the oven to 425 degrees. Spray a large baking sheet with cooking spray or brush with olive oil. Mix the spices together in a small bowl.
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Step 2 Add the sweet potatoes, red onion, and bell peppers to the baking sheet. Drizzle with olive oil and sprinkle with half the spice mixture. Toss with your hands until it is well coated. Spread into a single layer.
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Step 3 Roast for 15 minutes until the sweet potatoes, peppers, and onions begin to brown. Carefully open the oven and add the zucchini, black beans, and corn to the baking sheet. Add the remaining spice mixture and stir gently.
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Step 4 Return the pan to the oven for an additional 10-15 minutes until the sweet potatoes are tender.
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Step 5 Serve the sweet potatoes, vegetables, and black beans over the brown rice. Top with avocado, cilantro, and any other toppings or dressing you like.
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We hope you enjoy this delicious Sweet Potato Bowls recipe.
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