Spiced Sweet Potato and Bean Bowl

Name: Spiced Sweet Potato and Bean Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 whole (900 g) sweet potatoes, medium (about 8 oz / 225 g each), scrubbed clean, cut into ½-inch (1.3 cm) wedges; 3 tbsp (45 ml) extra-virgin olive oil; 1½ tsp (3 g) ground cumin; 1 tsp (2½ g) mild chili powder; ½ tsp (1 g) smoked paprika; ½ tsp (1 g) garlic powder; ¾ tsp (4 g) kosher salt; ¼ tsp (½ g) freshly ground black pepper; 2 cans (15 oz / 425 g each) (850 g) canned black beans, drained and rinsed, drained and rinsed thoroughly; ½ cup (120 ml) sour cream or Mexican crema, at room temperature; 2 tbsp (30 ml) fresh lime juice; ½ whole fresh lime, zested, zested (about 1 tsp zest); ½ cup (15 g) fresh cilantro leaves, roughly chopped; ¼ whole (50 g) red onion, thinly sliced, thinly sliced into rings; 1 tbsp (15 ml) extra-virgin olive oil (for cooking onions); ¼ tsp (1½ g) kosher salt (for onions); 1 whole lime, cut into wedges, cut into wedges for serving (optional)

From the MyKitchenBank Kitchen

A vibrant, protein-packed bowl featuring roasted sweet potato wedges tossed with warm black beans, cumin, and fresh cilantro. Topped with a bright lime crema and crispy onions, it's a satisfying side or light main that works for meal prep and pairs beautifully with grilled fish, chicken, or as a vegetarian entrée.

Prep: 15 min
Cook: 30 min
Total: 45 min
Makes: 4 bowls (about 1.5 cups each)

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Ingredients

4 servings

4 whole (900 g) sweet potatoes, medium (about 8 oz / 225 g each), scrubbed clean, cut into ½-inch (1.3 cm) wedges
3 tbsp (45 ml) extra-virgin olive oil
1½ tsp (3 g) ground cumin
1 tsp (2.5 g) mild chili powder
½ tsp (1 g) smoked paprika
½ tsp (1 g) garlic powder
¾ tsp (4 g) kosher salt
¼ tsp (0.5 g) freshly ground black pepper
2 cans (15 oz / 425 g each) (850 g) canned black beans, drained and rinsed, drained and rinsed thoroughly
½ cup (120 ml) sour cream or Mexican crema, at room temperature
2 tbsp (30 ml) fresh lime juice
½ whole (0.5 whole) fresh lime, zested, zested (about 1 tsp zest)
½ cup (15 g) fresh cilantro leaves, roughly chopped
¼ whole (50 g) red onion, thinly sliced, thinly sliced into rings
1 tbsp (15 ml) extra-virgin olive oil (for cooking onions)
¼ tsp (1.5 g) kosher salt (for onions)
1 whole lime, cut into wedges, cut into wedges for serving (optional)

Equipment (8)

Large rimmed baking sheet (18×13 inches / 45×33 cm)
Large mixing bowl
Medium skillet (10-inch / 25 cm)
Small bowl for lime crema
Sharp chef's knife
Cutting board
Measuring spoons and cups
Whisk

Steps

Before you start

Preheat oven to 425°F (220°C)
Line a large rimmed baking sheet with parchment paper
Have all ingredients measured and cilantro roughly chopped before you start

1
Prepare sweet potatoes
- Scrub the sweet potatoes under cool running water to remove any dirt.
- Cut each potato lengthwise into quarters, then cut each quarter into ½-inch (1.3 cm) wedges, about 2 inches (5 cm) long.
- You should have roughly 30–35 wedges total.
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Ready when: Wedges are uniform in size, about ½ inch thick
Tip: Keep wedges roughly the same thickness so they roast evenly and don't dry out on the edges.
2
Season and roast potatoesOven 425°F / 220°C
- Place sweet potato wedges in a large mixing bowl.
- Drizzle with 3 tablespoons (45 ml) olive oil.
- Sprinkle with 1½ teaspoons (3 g) ground cumin, 1 teaspoon (2.5 g) mild chili powder, ½ teaspoon (1 g) smoked paprika, ½ teaspoon (1 g) garlic powder, ¾ teaspoon (4 g) kosher salt, and ¼ teaspoon (0.5 g) black pepper.
- Toss gently but thoroughly until every wedge is coated.
- Spread in a single layer on the prepared baking sheet, cut side down.
- Roast at 425°F (220°C) for 25–30 minutes, until edges are golden and a fork pierces the center with gentle resistance.
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Ready when: Edges are golden brown; centers are soft when pierced with a fork
Tip: Don't flip the potatoes during roasting—the cut side down gets beautiful caramelization on the baking sheet.
3
Cook crispy onions
- While potatoes roast, heat 1 tablespoon (15 ml) olive oil in a medium skillet over medium-high heat.
- Add the thinly sliced red onion and ¼ teaspoon (1.5 g) kosher salt.
- Cook, stirring occasionally, for 8–10 minutes until onion is soft and the edges turn deep golden and slightly crispy.
- Transfer to a small plate to cool.
- They'll crisp up more as they cool.
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Ready when: Onion is soft with deep golden, slightly caramelized edges
Tip: Keep the heat at medium-high to encourage browning without burning. Stir every couple of minutes to cook evenly.
4
Warm black beans
- Drain and rinse the two cans of black beans (about 850 g total) in a fine-mesh strainer under cool running water for 30 seconds to remove excess sodium.
- Add to a medium skillet over medium heat with just ¼ cup (60 ml) water.
- Warm gently for 3–4 minutes, stirring occasionally, until heated through and starting to steam.
- Do not boil.
- Season with a pinch of salt and black pepper if desired.
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Ready when: Beans are steaming and heated through, not boiling
Tip: Low heat prevents the beans from breaking apart. You want them whole and tender, not mushy.
5
Make lime crema
- In a small bowl, whisk together ½ cup (120 ml) sour cream, 2 tablespoons (30 ml) fresh lime juice, and 1 teaspoon (about 5 g) lime zest until smooth and well combined.
- Season with a tiny pinch of salt.
- The crema should be pourable but thick.
- Set aside.
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Ready when: Crema is smooth, homogeneous, and no lumps remain
Tip: Zest the lime before cutting it in half for juice—the zester glides over the skin more easily on a whole fruit.
6
Assemble bowls
- Divide the roasted sweet potato wedges evenly among four bowls (about 8–9 wedges per bowl).
- Top each bowl with one-quarter of the warm black beans, spooning them over the potatoes.
- Drizzle each bowl with a generous spoonful (about 2–3 tablespoons / 30–45 ml) of lime crema in a thin zigzag pattern.
- Scatter the cooled crispy red onions over the top, dividing evenly.
- Finish with a small handful of fresh cilantro (about 2 tablespoons / 7.5 g per bowl).
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Ready when: All four bowls are evenly portioned and garnished
Tip: Assemble right before serving so the crispy onions stay crispy and the cilantro stays bright green.
7
Serve with lime
- Serve immediately, with lime wedges on the side for additional brightness.
- Guests can squeeze extra lime juice over their bowl to taste.
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Tip: The lime wedges add freshness and let each person adjust the acidity to their liking.

Good to know

Tips

This bowl works beautifully as a vegetarian main or as a side for grilled chicken, fish, or carnitas. Add a fried egg for extra richness.
Toast the dried spices in a dry skillet for 30 seconds before using them if you want deeper flavor—it wakes up the cumin and paprika.
For meal prep, keep all components separate and assemble fresh when ready to eat. The potatoes stay crispy, the onions stay crunchy, and the cilantro stays vibrant.
If you prefer a creamier bowl, use more lime crema—up to 3 tablespoons per bowl. For a lighter version, skip the crema and use a simple lime-cilantro vinaigrette instead.

Make ahead

Roast the sweet potatoes and cook the crispy onions up to 4 hours ahead; store separately in airtight containers at room temperature. Warm the beans and make the lime crema just before serving. Assemble the bowls right before eating so textures stay crisp and bright.

Storage & reheating

Store leftovers in airtight containers in the refrigerator for up to 3 days. Keep the lime crema separate from the roasted potatoes to prevent sogginess. To reheat, warm the potatoes and beans gently in a 350°F (175°C) oven for 8–10 minutes, then top with fresh crema and cilantro just before serving.

Substitutions

sour cream or Mexican crema → Greek yogurt or Mexican crema. Greek yogurt will be tangier; Mexican crema is richer. Both work in equal amounts.
canned black beans, drained and rinsed → pinto beans or kidney beans. Use the same quantity. Pinto beans are earthier; kidney beans are firmer and slightly sweeter.
fresh cilantro leaves → fresh parsley or a mix of parsley and mint. Cilantro is traditional, but parsley is milder if you find cilantro too strong. Mint adds a different brightness.
mild chili powder → ancho chili powder or smoked paprika (increase to 1.5 tsp). Ancho adds deeper, fruity heat; more paprika gives smokiness instead of spice. Adjust to taste.