Black Beans + Sweet Potato Mexican Bowl

I love Mexican inspired flavours.

I mean, who doesn’t? There is something about its warmth and spiciness that is just so enticing and fulfilling. Plus, I am pretty obsessed with avocados and beans!

I have great love for black beans, and in this bowl their deep, rich, and almost earthy flavour pairs perfectly with the sweetness of the potato and the refreshing salsa and guacamole.

Vegan Black Beans + Sweet Potato Mexican Bowl

So I know these dishes are usually served with rice, but since I always have beans and rice, I decided I wanted to have something more… tuberous. And there is only one root that can hold itself against the mighty black bean.

Oh this sweet potato! This baked sweet potato gets an almost caramelised outside from the spices, and the inside gets deliciously soft. Its sweetness is perfect with the smoky paprika and nutty peppery-ness of the cumin. It all just works together so well!

Vegan Black Beans + Sweet Potato Mexican Bowl

Since black beans have a wonderful “meaty” flavour and texture, it makes this vegan bowl so deeply satisfying you won’t miss having animal protein here.

Since its so colourful and filling, its easy to forget you’re eating a bowl of plant-based goodness. It almost feels like an indulgent meal!

Vegan Black Beans + Sweet Potato Mexican Bowl

Black Beans + Sweet Potato Mexican Bowl
A hearty and filling bowl full of plant-based goodness and flavour. Because who doesn't love a Mexican-inspired feast?
Recipe type: Vegan, Main, Healthy
Serves: 2
For the Sweet Potatoes
  • 1 large sweet potatoes, washed and chopped into small cubes
  • ½ tablespoon paprika
  • ½ tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • ¼ teaspoon cayenne
  • Salt + pepper to taste
  • 1 tablespoon macadamia oil
For the black beans
  • 2 cloves of garlic, minced
  • 1 large carrot, grated
  • 1 tin black beans, drained and rinsed
  • 1 teaspoon paprika
For the Salsa
  • 2 tomatoes, chopped
  • 2 tablespoons corn
  • 1 teaspoon chopped coriander/cilantro
  • 1 teaspoon olive oil
  • Salt + pepper to taste
For the Guacamole
  • ½ avocado, flesh scooped out
  • 1 tablespoon chopped coriander/cilantro
  • 1 red chilli, chopped and de-seeded, if desired
  • ½ lime, juiced
  • Salt + pepper to taste
Make the Sweet Potatoes
  1. Pre-heat your oven to 175ºC/350ºF and line a baking tray with baking parchment.
  2. Add your sweet potatoes to the tray and cover with your spices, salt, pepper, and oil. Toss with your hands, making sure everything is well coated.
  3. Spread the sweet potato pieces through the tray so they’re not crowded, place in the oven, and bake for 15-20 minutes, shaking the tray once halfway through cooking. They’re done when lightly crispy on the outside and soft on the inside.
Make the black beans
  1. When you’re sweet potatoes have about 10 minutes left in the oven, it’s time to make your black beans.
  2. Heat up your macadamia oil and add your garlic, lightly frying on medium-low for about 1 minute and stirring frequently until garlic is cooked. Add your carrots and spices and stir with the garlic, and after another minute add your black beans.
  3. Stir occasionally until the black beans are warmed through. Taste, and adjust any seasoning.
For the Salsa and the Guac
  1. Simply mix the ingredients for each in a bowl (of course one for the salsa and one for the guac!) and set aside until ready to serve.
To serve
  1. Divide beans and potatoes equally into bowls, spoon some salsa and some guacamole over it, top with some more coriander/cilantro, and a squeeze of lime. Pumpkin seeds would be nice to top as well!
Vegan Black Beans + Sweet Potato Mexican Bowl