Roasted Sweet Potato & Black Bean Bowl

Roasted Sweet Potato & Black Bean Bowl

Roasted Sweet Potato & Black Bean Bowl

Roasted Sweet Potato & Black Bean Bowl

July 10, 2025
This vibrant and flavorful bowl is a great option for a kidney-friendly diet. It's packed with plant-based protein, fiber, and healthy fats, with a delicious creamy avocado sauce to tie it all together.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Lunch
Cuisine Mexican
Servings 4 servings
Calories 244 kcal

Ingredients
  

For the Roasted Sweet Potatoes

  • 1 Large sweet potato, peeled and diced into ½-inch cubes
  • 1 tbsp Olive oil
  • ½ tsp Paprika
  • ¼ tsp Garlic powder
  • Pinch of black pepper

For the Black Beans & Corn

  • ½ cup Low-sodium canned black beans, rinsed and drained
  • 1 Frozen or canned corn (no salt added)
  • ½ Medium red onion, finely diced
  • ½ tsp Chili powder
  • ¼ tsp Cumin

For the Avocado Crema

  • ½ Avocado
  • ¼ cup Unsweetened non-dairy milk (such as oat or almond) You can use water if you have no non-dairy milk
  • 1 tbsp Lime juice (about ½ a medium lime)
  • ½ Clove garlic, minced

For the bowl

  • 2 cups Chopped romaine lettuce or other green leafy lettuce
  • 2 cups Cooked white rice
  • ¼ cup Fresh cilantro, chopped, for garnish

Instructions
 

  • Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). On a baking sheet, toss the diced sweet potatoes with olive oil, smoked paprika, garlic powder, and black pepper. Spread in a single layer. Roast for 25-30 minutes, or until tender and slightly browned, flipping halfway through.
  • Prepare the Black Beans & Corn: While the sweet potatoes are roasting, combine the rinsed black beans, corn, onion, chili powder, and cumin in a small saucepan. Cook over medium-low heat for about 5-7 minutes, stirring occasionally, until heated through and the flavors have melded.
  • Make the Avocado Crema: In a blender or food processor, combine the avocado, non-dairy milk, lime juice, and minced garlic. Blend until completely smooth and creamy.
  • Assemble the Bowls: To each of the four bowls, create a bed with 1 cup of chopped lettuce. Top the lettuce with ½ cup of cooked white rice.
  • Add Toppings and Serve: Divide the roasted sweet potatoes and the black bean and corn mixture evenly among the four bowls. Drizzle a generous amount of the avocado crema over the top of each bowl. Garnish with fresh cilantro.

Nutrition

Serving: 0.25of recipeCalories: 244kcalCarbohydrates: 45gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 132mgPotassium: 570mgFiber: 6gSugar: 5gVitamin A: 10407IUVitamin C: 7mgCalcium: 76mgIron: 2mg
Keyword Easy, Fresh, Light, Simple
Tried this recipe?Let us know how it was!