Crispy Roasted Sweet Potatoes with Black Bean Salad & Sriracha Yogurt Dressing

This Crispy Roasted Sweet Potato Black Bean Bowl is an easy dinner ready in about 30 minutes. The crispy coated sweet potatoes roast easily in the oven and are served with black beans and Sriracha Yogurt Dressing.

Looking for a healthy meal, with minimal effort? Try this easy and healthy bowl with Crispy Roasted Sweet Potatoes, packed with protein and vitamins. Top it off with a healthy dressing alternative of Sriracha Yogurt. Perfect for any season and any meal.

Ingredients:

For the Crispy Roasted Sweet Potatoes:

1 large, sweet potato, cubed

1 tablespoon cornstarch

1 teaspoon garlic powder

Pinch of salt

1 1/2 tablespoons avocado oil

For the Black Bean Salad:

1 can (15 oz) black beans, drained and rinsed

1/4 cup red onion, finely diced

1/3 cup cilantro, minced

1 medium avocado, cubed

1 clove garlic, grated

1/2 teaspoon ginger powder (optional)

1 tablespoon soy sauce

2-3 teaspoons chili oil, to taste

1 teaspoon toasted sesame oil (optional)

2 teaspoons maple syrup

Zest and juice of 1 lime

For the Sriracha Yogurt Dressing (Optional):

1/4 cup plain unsweetened plant-based yogurt

1 tablespoon sriracha

1 teaspoon maple syrup

Pinch of salt

For Serving (Optional):

Grain of choice (rice, quinoa, farro, etc.)

Fresh lettuce greens

Instructions:

Preheat the Oven:

Preheat your oven to 425°F (220°C). Place the cubed sweet potatoes directly onto a baking sheet. Sprinkle with cornstarch, garlic powder, salt, and drizzle with avocado oil. Toss everything together to evenly coat the sweet potatoes and spread them out in a single layer, making sure they have some space between them.

Roast the Sweet Potatoes:

Roast the sweet potatoes in the oven for 30-35 minutes, flipping them every 10-15 minutes to ensure even roasting. They should turn golden and crispy on the outside.

Prepare the Black Bean Salad:

While the potatoes are roasting, combine the black beans, red onion, cilantro, avocado, grated garlic, and ginger powder (if using) in a large mixing bowl. Add soy sauce, chili oil, sesame oil (optional), maple syrup, lime zest, and juice. Toss everything together until well coated. Adjust seasoning to taste if needed.

Make the Sriracha Yogurt Dressing (Optional):

In a small bowl, stir together the plant-based yogurt, sriracha, maple syrup, and a pinch of salt until smooth. Set aside.

Assemble and Serve:

Once the sweet potatoes are crispy, serve them over your favorite cooked grain, along with the black bean salad. Drizzle with the sriracha yogurt dressing and garnish with fresh lettuce greens if desired.

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Crispy Roasted Sweet Potatoes with Black Bean Salad & Sriracha Yogurt Dressing

This Crispy Roasted Sweet Potato Black Bean Bowl is an easy dinner ready in about 30 minutes. The crispy coated sweet potatoes roast easily in the oven and are served with black beans and Sriracha Yogurt Dressing.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Main Course, Vegetarian

Cuisine American

Servings 2 Servings

Equipment

• Baking Sheet
• Measuring cups and spoons
• Mixing Bowls w/lids
• Mandolin Slicer and Food Chopper Set
• Garlic Mincer
• Citrus Juicer (hand)

Ingredients

  

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For the Crispy Roasted Sweet Potatoes:

• 1 large sweet potato, cubed
• 1 tablespoon cornstarch
• 1 teaspoon garlic powder
• Pinch of salt
• 1 1/2 tablespoons avocado oil

For the Black Bean Salad:

• 1 can 15 oz black beans, drained and rinsed
• 1/4 cup red onion finely diced
• 1/3 cup cilantro minced
• 1 medium avocado cubed
• 1 clove garlic grated
• 1/2 teaspoon ginger powder optional
• 1 tablespoon soy sauce
• 2-3 teaspoons chili oil to taste
• 1 teaspoon toasted sesame oil optional
• 2 teaspoons maple syrup
• Zest and juice of 1 lime

For the Sriracha Yogurt Dressing (Optional):

• 1/4 cup plain unsweetened plant-based yogurt
• 1 tablespoon sriracha
• 1 teaspoon maple syrup
• Pinch of salt

For Serving (Optional):

• Grain of choice rice, quinoa, farro, etc.
• Fresh lettuce greens

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Instructions

 

Preheat the Oven:

• Preheat your oven to 425°F (220°C). Place the cubed sweet potatoes directly onto a baking sheet. Sprinkle with cornstarch, garlic powder, salt, and drizzle with avocado oil. Toss everything together to evenly coat the sweet potatoes and spread them out in a single layer, making sure they have some space between them.

Roast the Sweet Potatoes:

• Roast the sweet potatoes in the oven for 30-35 minutes, flipping them every 10-15 minutes to ensure even roasting. They should turn golden and crispy on the outside.

Prepare the Black Bean Salad:

• While the potatoes are roasting, combine the black beans, red onion, cilantro, avocado, grated garlic, and ginger powder (if using) in a large mixing bowl. Add soy sauce, chili oil, sesame oil (optional), maple syrup, lime zest, and juice. Toss everything together until well coated. Adjust seasoning to taste if needed.

Make the Sriracha Yogurt Dressing (Optional):

• In a small bowl, stir together the plant-based yogurt, sriracha, maple syrup, and a pinch of salt until smooth. Set aside.

Assemble and Serve:

• Once the sweet potatoes are crispy, serve them over your favorite cooked grain, along with the black bean salad. Drizzle with the sriracha yogurt dressing and garnish with fresh lettuce greens if desired.

Keyword #northeastnosh #RoastedVeggies #PlantBasedMeals #HealthyEating #SweetPotatoes #BlackBeanSalad #SrirachaLovers #CrispyDelights #VeganEats #GlutenFree #WholeFoods #food #foodie

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