Southwest Black Bean & Sweet Potato Grain Bowls

Southwest bowls channel the chili-cumin warmth of the American Southwest, where roasted produce stars. Caramelized sweet potatoes and black beans rest over brown rice or farro for a hearty, colorful lunch built for meal prep.

Serves 4 · 15 min prep · 30 min cook

Estimate for one serving

• 495 cal
• 16g protein
• 72g carbs
• 18g fat
• 17g fiber

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Ingredients

• 2 medium (about 1.25 lb) sweet potatoes
• 3 cups cooked brown rice or farro
• 1 (15 oz) can canned black beans
• 1 cup frozen corn kernels
• 1 large avocado
• 1 cup cherry tomatoes
• 1/4 cup finely diced red onion
• 1/3 cup chopped fresh cilantro
• 2 lime
• 3 Tbsp olive oil
• 1.5 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1.25 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup plain Greek yogurt or sour cream
• to taste hot sauce

Instructions

1. 1Preheat oven to 425°F. Peel and dice sweet potatoes into 3/4-inch cubes. Toss on a large rimmed sheet pan with olive oil, chili powder, cumin, smoked paprika, salt, and pepper until evenly coated.
2. 2Spread in a single layer and roast 22–26 minutes, flipping halfway, until edges are caramelized and centers are tender when pierced with a fork.
3. 3While potatoes roast, rinse and drain the black beans. Warm them in a small saucepan over medium-low with a splash of water, remaining salt, and a squeeze of lime for 5 minutes. Stir in the frozen corn during the last 2 minutes just to heat through.
4. 4If rice or farro is cold from meal prep, reheat gently with a tablespoon of water until steaming. Fluff with a fork.
5. 5Make a quick crema: stir Greek yogurt with juice of half a lime, salt, and a few dashes of hot sauce until smooth and drizzleable. Thin with water if needed.
6. 6Dice the avocado and halve the cherry tomatoes. Finely dice the red onion and chop the cilantro.
7. 7Divide the warm grains among 4 bowls. Top with roasted sweet potatoes, black bean–corn mixture, avocado, tomatoes, and red onion.
8. 8Drizzle each bowl with the lime crema and remaining olive oil. Scatter cilantro over everything and finish with extra lime wedges for squeezing.
9. 9Taste and add more hot sauce or salt at the table—the bowl should balance sweet potato, creamy avocado, and smoky spice.
10. 10For grab-and-go lunches, layer grains, beans, and sweet potatoes in containers; pack avocado, crema, and fresh toppings separately and add just before eating so nothing gets soggy.