This Southwest Sweet Potato Bowl is a bold and nourishing plant-based meal layered with roasted sweet potatoes, black beans, sautéed kale, avocado, cherry tomatoes, and a dollop of plant-based yogurt. Finished with salsa or enchilada sauce and a sprinkle of cilantro, it’s easy to prep, packed with fiber, and full of flavor—perfect for a feel-good lunch or dinner.
Share this
Ingredients
- Roasted sweet potatoes, 2 cups (2 large or 4 small)
- Sautéed kale, 2 cups
- Black beans, 1 can drained and rinsed (15 oz)
- Avocado, 1 medium sliced
- Cherry tomatoes, 1 handful halved
- Salsa or enchilada sauce (to taste)
- Unsweetened plant-based yogurt (to taste)
- Cilantro, chopped (to taste)
- Sea salt (to taste)
- Pumpkin seeds, sprinkle (optional)
Instructions
- Roast the sweet potatoes ahead of time or use leftovers.
- Sauté the kale with a splash of veggie broth, hot water, or lime juice until just tender.
- If using plain canned black beans, rinse and warm them. Or use the seasoned beans above.
- Assemble your bowl: Layer sweet potatoes, kale, beans, avocado, cherry tomatoes, and yogurt.
- Top with salsa or enchilada sauce, sprinkle with cilantro, and add a lime wedge.
- Serve and enjoy your Southwest Sweet Potato Bowl!
What's in this meal?
Beans • Cruciferous Veggies • Other Veggies • Spices
Fiber: 14g
|Protein: 12g
|Plant variety: 7–11 depending on the version used and toppings
Nutrition info is approximate, based on common whole food ingredients, and will vary based on toppings and additions. It’s meant to guide, not perfect. Approximately 350–400 calories. Loaded with vitamins A, C, and potassium.
Share this
Optional Add-On Recipes
How to Roast Sweet Potatoes
Toss 2 cups chopped sweet potatoes with a light drizzle of olive oil or a squeeze of lime juice. Roast at 400°F for 25–30 minutes, flipping halfway, until golden and tender.
How to Cook Black Beans with Flavor
Sauté 1–2 cloves minced garlic and ½ chopped onion in lime juice or veggie broth. Add 1 can black beans and 1 can organic diced tomatoes. Simmer uncovered for 10–15 minutes until thickened and heated through.
Why This Recipe Works
This bowl hits all the marks: it’s hearty, colorful, and completely plant-powered. Roasted sweet potatoes offer natural sweetness and fiber, black beans bring the protein, and kale adds a boost of greens. Layered with creamy avocado, juicy tomatoes, and tangy salsa or yogurt, it’s the kind of meal that’s both comforting and energizing.
Swap It + Smart Tips
- No kale? Sub in spinach, collards, or shredded cabbage.
- Out of black beans? Use pinto beans, lentils, or even chickpeas.
- Want more flavor? Try smoked paprika on the potatoes or a splash of enchilada sauce on top.
Pro Tip:
Roast extra sweet potatoes and store them for salads or wraps later in the week.
Why It Matters
For You:
Every ingredient in this bowl fuels your body with fiber, protein, and powerful antioxidants. Sweet potatoes and beans are nutrient-dense foods that support long-term health, help manage blood sugar, and keep you feeling satisfied and energized.
For the Planet:
Sweet potatoes and beans require far fewer resources to produce than meat or dairy. By choosing a meal like this, you’re cutting down on emissions, conserving water, and sparing animals—all while creating a more sustainable food system.
Share Your Version
Tried this recipe? Snap a photo or share a favorite quote—we’d love to celebrate your win—and perhaps feature you in our community gallery!
No form, no fuss—just email it to us at hello@pigsaresmart.com, and we’ll take it from there!
