Roasted Sweet Potato Black Bean Bowl

  • Roasted Sweet Potato Black Bean Bowl


  • 2 large sweet potato, diced (seasoned with: chili powder, cumin, garlic powder, salt, pepper, cayenne pepper, paprika, salt, pepper, olive oil )
    2 cans of black beans
    1 cup uncooked brown rice (directions here)
    Mango salsa (yellow mango, jalapeno, red bell pepper, cilantro, lime)
    Spicy Spinach Pesto (spinach, garlic cloves, basil, lemon, avocado oil, water, salt)


  1. 1. Make brown rice (preferably make this ahead of time, part of bulk meal prepping). Meanwhile, peel and dice sweet potato. Place in a large bowl.
    2. Season sweet potato with chili powder, garlic powder, salt, pepper, cayenne pepper, paprika, and ~5 tbsp of olive oil – enough to lightly coat the sweet potatoes.
  2. 3. Preheat oven to 400*F and line a baking sheet with tin foil. Lay seasoned sweet potatoes on baking sheet and bake for 30-35 minutes (tossing halfway) until roasted and tender.
  3. 4. While sweet potatoes are baking, make the mango salsa, spicy spinach pesto, drain & rinse canned black beans.
    5. Mango salsa: in a medium bowl combine 2 diced yellow mangos, 1/2 diced jalapeno, 1 diced red bell pepper, handful of cilantro, 1/4 lime juice
    6. Spicy spinach pesto: in a blender combine 1 cup spinach, 2 garlic cloves, large handful of cilantro, 1/2 cup of fresh basil, 1/2 lemon juiced, 1/4 cup of avocado oil, 1/4 cup water, pinch of salt
  4. To plate: 1/3 cup of cooked brown rice, 1/2 cup roasted sweet potato, 1/2 cup black beans, mango salsa and spicy spinach pesto. 
  5. **amount of brown rice and sweet potato were based off my workout for that day! I need all the healthy carbs I could get! Find the amount that works best for you and your body. 

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