Sweet Potato & Black Bean Bowl
Vegan lunch bowl — roasted sweet potato and seasoned black beans over arugula with avocado, corn tortilla strips and salsa.
Build a free week around it — no account needed until you save.
- Prep
- 10 min
- Cook
- 25 min
- Serves
- 1 person
Nutrition per serving
Share of this meal’s energy Daily protein, carb and fat targets aren’t set, so these are shown as this meal’s own split. Fiber is part of carbs, so its bar is measured against the standard 28 g daily value instead.
Calculated from each ingredient's nutrition per 100 g and the grams used, then divided by the servings.
Ingredients (8)
- Sweet potato200 g
- Cooked black beans150 g
- Arugula50 g
- Avocado4 tbsp · 58 g
- Corn tortilla1 pc · 24 g
- Salsa40 g
- Olive oil10 g
- Lemon juice5 g
Method
- 1
Heat the oven to 210 °C / 410 °F.
- 2
Toss the sweet potato with the olive oil, salt, paprika and cumin; roast 20–22 minutes until tender and edges caramelised.
- 3
Toast the tortilla strips in the oven for the last 4 minutes until crisp.
- 4
Warm the black beans in a small pan with a pinch of salt.
- 5
Bed of arugula in a bowl, top with the sweet potato, black beans, avocado and salsa.
- 6
Crown with the tortilla strips and finish with a squeeze of lemon.