How to Make the Perfect Sweet Potato Black Bean Bowl
Mexican-inspired · Easy · 15 min · 2 servings
This hearty sweet potato black bean bowl uses microwaved sweet potato for a genuinely quick 15-minute meal full of plant-based protein and fiber. It is a satisfying and colorful quick bowl that keeps you full for hours.
Why this recipe works
This Sweet Potato Black Bean Bowl recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 15 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 390 calories with 15g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 2 medium sweet potatoes pierced and microwaved
- 1 can black beans drained and rinsed
- 0.5 cup corn kernels canned or frozen thawed
- 0.25 cup sour cream
- 1 tsp smoked paprika
- 0.25 cup fresh salsa
Step by step instructions
Step 1: Microwave Sweet Potatoes
Pierce sweet potatoes all over with a fork and microwave on high for 8 to 10 minutes until fork tender.
Step 2: Warm Beans
While potatoes cook heat black beans and corn in a small saucepan with smoked paprika over medium heat for 3 minutes.
Step 3: Assemble Bowls
Split the sweet potatoes open and fluff the insides then top with the warm bean and corn mixture.
Step 4: Add Toppings
Finish each bowl with a dollop of sour cream and a spoonful of fresh salsa and serve immediately.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- sour cream → plain Greek yogurt for added protein
- fresh salsa → pico de gallo or hot sauce
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not piercing the sweet potato before microwaving which can cause it to burst
- Using cold beans straight from the can without warming them
Nutrition facts
Per serving: 390 calories, 15g protein, 62g carbs, 10g fat, 14g fiber.
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