Black Bean Sweet Potatoes
There's something magical about a meal that makes your taste buds dance AND your microbiome sing with joy.
These Sweet Potato Black Bean Bowls tick every box – they're vibrant, satisfying, and absolutely packed with the kind of plant-powered goodness that makes your gut bacteria do a happy little jig.
Let me tell you why I'm obsessed with this recipe...
Sweet potatoes are like nature's multivitamin wrapped in the most gorgeous orange package. They're bursting with beta-carotene (hello, glowing skin!), fiber to keep your digestive system humming along beautifully, and complex carbs that give you steady, sustained energy – no afternoon crash in sight.
But here's where it gets really exciting for your gut health...
The black beans in this recipe are absolute superstars. They're loaded with resistant starch and fiber – the exact type of fuel your beneficial gut bacteria absolutely LOVE. Think of it as a gourmet meal for your microbiome!
And that fresh, zesty black bean salad?
It's like summer in a bowl with sweet corn, juicy cherry tomatoes, and bright cilantro all dancing together with lime and a hint of chili heat.
The creamy guacamole adds those healthy fats that help you absorb all those beautiful nutrients, while our homemade cashew sour cream brings everything together with its tangy, velvety richness.
This isn't just dinner – it's a celebration of how incredible plant-based eating can be.
Your gut will thank you, your energy levels will soar, and honestly? You'll probably find yourself making this on repeat because it's just that good.
Ready to create some kitchen magic? Let's dive in...
Ingredients
4 sweet potatoes
1 tbs olive oil
pinch of salt
Black Bean Salad
1 can (400 ml) black beans strained and rinsed or 1 1/2 cups cooked black beans
1/2 cup corn
1 cup cherry tomatoes halved
1/2 cup cilantro chopped
1/2 lime juiced
2 tsp garlic infused olive oil (or regular olive oil and add 1 clove
garlic crushed)
1/4 tsp salt
1/4 tsp pepper
1/2 tsp chili flakes (optional)
Guacamole
1 avocado
2 tsp lime juice
pinch sea salt
Instructions
1. Preheat oven to 400F/200C. Poke small holes in the top of the
potatoes with a fork. Line baking tray with parchment paper, and rub
sweet potatoes with oil to lightly coat. Drizzle some salt on top.
Bake for 40 minutes to 1 hour, or until fork tender.
2. In a bowl combine the black beans, corn, tomatoes and cilantro.
Drizzle with the lime juice and olive oil. Sprinkle with salt, pepper
and chili flakes. Mix to combine.
3. Prepare easy guacamole: Mash avocado in a bowl with lime juice and
a pinch of salt.
4. Cut sweet potatoes in half and fill with black bean medley. Top
with easy guacamole and drizzle with vegan sour cream. Top with
chopped green onions (optional).
Vegan Sour Cream
Ingredients
1 cup raw cashews (soaked for at least 4 hours if you do not have a
high-powered blender)
½ cup water
1 tablespoon lemon juice, or more if needed
1 teaspoon apple cider vinegar
¼ teaspoon fine sea salt
¼ teaspoon Dijon mustard
Instructions
1. If you soaked your cashews, drain and rinse them until the water runs clear.
2. In a blender, combine the cashews, water, lemon juice, vinegar,
salt, and mustard. Blend until the mixture is smooth and creamy,
stopping to scrape down the sides as necessary. If you’re having
trouble blending the mixture, or would prefer a thinner consistency,
slowly blend in up to ½ cup additional water, as needed.
What Do You Think? Comment Below: