Sweet Potato Black Bean Breakfast Bowl Recipe

This Sweet Potato Black Bean Breakfast Bowl is a delicious and nutritious way to start your day. Packed with roasted sweet potatoes, black beans, creamy avocado, and fresh veggies, it’s perfect for busy mornings or relaxed brunches. The combination of savory and fresh ingredients makes this a balanced and satisfying meal, full of flavor and plant-based goodness.

Why You’ll Love This Recipe

This breakfast bowl is not only hearty and satisfying but also vegan and packed with essential nutrients. Roasted sweet potatoes bring natural sweetness, while black beans add protein and fiber. The avocado provides healthy fats, and the lime juice gives the dish a zesty, refreshing finish. With minimal prep and cooking time, this recipe is an easy way to fuel your day, and it’s versatile enough to enjoy for any meal.

Ingredients (Serves 2)

• 2 medium sweet potatoes, peeled and diced

• 1 can black beans, drained and rinsed

• 1 ripe avocado, diced

• 1 cup cherry tomatoes, halved

• 1/4 medium red onion, finely chopped

• 1/4 cup fresh cilantro, chopped

• 2 tablespoons lime juice (freshly squeezed)

• 2 tablespoons olive oil

• 1 teaspoon ground cumin

• 1 teaspoon paprika

• Salt to taste

• Black pepper to taste

Directions

Roast the Sweet Potatoes:

1. Preheat your oven to 425°F (220°C).

2. In a large mixing bowl, toss the diced sweet potatoes with olive oil, ground cumin, paprika, salt, and black pepper until evenly coated.

3. Spread the seasoned sweet potatoes in a single layer on a baking sheet and roast for about 25-30 minutes, stirring halfway through, until tender and slightly caramelized.

Prepare the Beans:

1. While the sweet potatoes are roasting, heat the black beans in a small saucepan over medium heat, warming them through.

Assemble the Breakfast Bowl:

1. Once the sweet potatoes are done, layer them in a shallow bowl with the warmed black beans.

2. Top with diced avocado, halved cherry tomatoes, and chopped red onion. Sprinkle fresh cilantro on top.

3. Drizzle freshly squeezed lime juice over the entire dish.

Serve:

Serve the bowl warm and enjoy the balance of textures and flavors!

Notes:

• Vegan Option: Ensure all toppings are plant-based for a fully vegan meal.

• Variation: For those avoiding nightshades, you can substitute zucchini for the sweet potatoes.

• Extra Flavor: Consider adding spices like chili powder or garlic powder for additional depth.

• Storage: Store leftovers in separate airtight containers for up to 3 days.

Nutrition (Per Serving):

• Calories: 450 kcal

• Sugar: 5g

• Sodium: 300mg

• Fat: 20g

• Saturated Fat: 3g

• Unsaturated Fat: 15g

• Trans Fat: 0g

• Carbohydrates: 60g

• Fiber: 15g

• Protein: 12g

• Cholesterol: 0mg

Conclusion:

This Sweet Potato Black Bean Breakfast Bowl is a vibrant, healthy dish that offers a combination of sweet, savory, and fresh flavors in every bite. It’s an ideal meal to start your day, providing you with energy and nutrients to fuel your morning. With easy-to-find ingredients and a quick prep time, this dish is perfect for busy mornings or even a relaxed weekend brunch. Enjoy it on its own or with a side of greens for extra freshness!

Sweet Potato Black Bean Breakfast Bowl Recipe

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• Author: Chef Sophia
• Total Time: 40 minutes
• Yield: 2 servings

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Description

This Sweet Potato Black Bean Breakfast Bowl is a nutritious and flavorful meal, featuring roasted sweet potatoes, protein-packed black beans, creamy avocado, and fresh veggies. It’s a vegan, gluten-free, and delicious way to start your day. With a balance of savory, sweet, and zesty flavors, it’s the perfect healthy breakfast bowl for a satisfying and energizing morning.

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Ingredients

2 medium sweet potatoes, peeled and diced

1 can black beans, drained and rinsed

1 ripe avocado, diced

1 cup cherry tomatoes, halved

1/4 medium red onion, finely chopped

1/4 cup fresh cilantro, chopped

2 tablespoons lime juice (freshly squeezed)

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon paprika

Salt to taste

Black pepper to taste

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Instructions

1. Roast the Sweet Potatoes:
2. Preheat your oven to 425°F (220°C).
3. In a large mixing bowl, toss the diced sweet potatoes with olive oil, ground cumin, paprika, salt, and black pepper until evenly coated.
4. Spread the seasoned sweet potatoes in a single layer on a baking sheet and roast for about 25-30 minutes, stirring halfway through, until tender and slightly caramelized.
5. Prepare the Beans:
6. While the sweet potatoes are roasting, heat the black beans in a small saucepan over medium heat, warming them through.
7. Assemble the Breakfast Bowl:
8. Once the sweet potatoes are done, layer them in a shallow bowl with the warmed black beans.
9. Top with diced avocado, halved cherry tomatoes, and chopped red onion. Sprinkle fresh cilantro on top.
10. Drizzle freshly squeezed lime juice over the entire dish.
11. Serve:
12. Serve the bowl warm and enjoy the balance of textures and flavors!

Notes

• Vegan Option: Ensure all toppings are plant-based for a fully vegan meal.
• Variation: For those avoiding nightshades, you can substitute zucchini for the sweet potatoes.
• Extra Flavor: Consider adding spices like chili powder or garlic powder for additional depth.
• Storage: Store leftovers in separate airtight containers for up to 3 days.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Breakfast
• Method: Roasting