A Cozy Vegan Sweet Potato Bowl With Black Beans and Corn

What kind of recipe is it?

The Vegan Sweet Potato Bowl is a hearty and nutritious dish that showcases the warm, earthy flavors of sweet potatoes combined with fresh vegetables and vibrant seasonings.

This bowl isn’t only visually appealing but also packed with vitamins and minerals, making it a perfect meal for health-conscious individuals.

It’s suitable for vegans and vegetarians, as well as anyone seeking to incorporate more plant-based meals into their diet.

Cooking this dish promotes a balanced lifestyle while satisfying hunger and taste buds alike.

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Ingredients

Ingredient	Quantity
Sweet potatoes	2 medium (about 1 lb or 450g)
Olive oil	2 tablespoons
Black beans	1 can (15 oz or 425g), drained and rinsed
Quinoa	1 cup (uncooked)
Vegetable broth	2 cups
Bell pepper	1 medium, diced
Red onion	1 small, diced
Avocado	1 ripe
Corn	1 cup (fresh or frozen)
Spinach or kale	2 cups (fresh)
Cumin	1 teaspoon
Paprika	1 teaspoon
Salt	to taste
Black pepper	to taste
Lime	1, juiced
Fresh cilantro	¼ cup, chopped (optional)

These ingredients come together to create a satisfying and colorful Vegan Sweet Potato Bowl that is both wholesome and delicious!

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Cooking Steps

Preheat the oven to 220 °C (425 °F) and position the rack in the center. Line a baking sheet with parchment paper for easy cleanup.
Wash and peel the sweet potatoes, then cut them into 1.5 cm (½ inch) cubes. Toss the cubes in a mixing bowl with 1 tablespoon of olive oil, salt, and black pepper to taste.
Spread the seasoned sweet potato cubes evenly on the prepared baking sheet and roast in the preheated oven for 25–30 minutes, or until tender and caramelized (golden brown), flipping halfway through.
While the sweet potatoes are roasting, rinse and drain the black beans. Set them aside in a small bowl.
In a medium saucepan, combine 1 cup (170 g) of quinoa and 2 cups (480 ml) of vegetable broth. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
Remove from heat and let it rest, covered, for 5 minutes.
Heat a non-stick skillet over medium heat and add the remaining 1 tablespoon of olive oil.
Add the diced red onion and bell pepper to the skillet, and sauté for about 5 minutes until softened and aromatic.
Stir in the corn and cumin, and continue to sauté for an additional 2–3 minutes until the corn is heated through and vibrant in color.
Season with salt and pepper to taste.
In the last minute of cooking, add the spinach or kale to the pan, and toss until wilted (about 1–2 minutes).
Remove the skillet from heat.
Once the sweet potatoes are finished roasting, combine them in a large bowl with the cooked quinoa, sautéed vegetables, and black beans.
Drizzle with lime juice and stir gently to mix all ingredients thoroughly.
Adjust seasoning as necessary, adding more salt, pepper, or lime juice as preferred.
Serve the Vegan Sweet Potato Bowl warm, topped with sliced avocado and fresh cilantro, if desired.
Enjoy the vibrant colors and fragrant aromas as you dig in!

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Variations

Mediterranean Flavor Bowl: Swap sweet potatoes for roasted zucchini and add kalamata olives, cherry tomatoes, and a sprinkle of feta cheese for a tangy twist.
Protein-Packed Bowl: Replace black beans with grilled tofu (about 200 g or 7 oz) marinated in soy sauce to boost protein and add a savory umami flavor.
Fall Harvest Bowl: Use butternut squash instead of sweet potatoes and mix in dried cranberries and walnuts for a seasonal flair that complements the sweetness.
Curry Cauliflower Bowl: Substitute half of the sweet potatoes with roasted cauliflower florets tossed in curry powder, and top with a dollop of coconut yogurt for a creamy finish.

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Tips on plating and presentation

While you can whip up a delicious Vegan Sweet Potato Bowl without a second thought, taking a moment to focus on plating can elevate your dish from simple to stunning.

Try layering your ingredients for depth, using vibrant colors to attract the eye. A sprinkle of fresh herbs or seeds on top adds a beautiful finishing touch that makes it truly Instagram-worthy!

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What other dishes can I pair it with?

What can I pair with my Vegan Sweet Potato Bowl to create a complete meal?

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What drinks can I pair it with?

Have you ever wondered what drinks would complement a Vegan Sweet Potato Bowl perfectly?

I love pairing it with a fresh, citrusy lemonade or an iced herbal tea for a rejuvenating contrast.

If you prefer something stronger, a light white wine, like Sauvignon Blanc, enhances the flavors beautifully.

Don’t overlook sparkling water with a twist of lime—it’s simple but incredibly invigorating!

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Frequently Asked Questions

Can I Make This Dish Ahead of Time?

Absolutely, I often make this dish ahead of time! It stores well in the fridge for a few days. Just reheat it when I’m ready to enjoy a cozy meal. It’s so convenient!

How Long Does It Take to Prepare?

It usually takes me about 15 minutes to prep everything for this dish. Then, I let it cook for about 30 minutes. So, in total, I’m looking at around 45 minutes from start to finish.

Is This Recipe Gluten-Free?

Yes, this recipe is gluten-free. I’ve made sure all the ingredients are free from gluten, so you can enjoy it without worry. It’s delicious, healthy, and perfect for anyone avoiding gluten in their diet!

Can I Use Canned Black Beans?

Yes, you can definitely use canned black beans! I often choose them for convenience. Just remember to rinse and drain them first; it enhances the flavor and reduces the sodium content. Enjoy your cooking!

What Are the Nutritional Benefits of This Dish?

This dish’s nutritional benefits are fantastic! I get a healthy dose of fiber, vitamins A and C, protein from beans, and antioxidants, making it a nourishing and satisfying meal that keeps me energized throughout the day.