This Cajun Sweet Potato and Black Bean Nourish Bowl is an easy, sheet pan recipe. It's a flavorful, wholesome meal made with roasted sweet potatoes, bell peppers, onion, black beans, bold spices, and a creamy yogurt sauce.
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Today is Mardi Gras - a celebration known for its vibrant colors, loud and lively festivities, and indulgent traditions. Considered the “last hurrah” before the Lenten season, it’s a day to enjoy bold, rich flavors. While I won’t be indulging in any celebratory Mardi Gras dishes this year as I continue my fitness journey, I still wanted to honor the day with a nod to Cajun food. This Cajun-inspired bowl brings festive flavors into an easy, nourishing lunch using one of my favorite ingredients - sweet potatoes.
Whether you're looking for a satisfying lunch bowl, a lighter Mardi Gras dinner, or a simple way to enjoy Cajun-inspired flavors, this recipe fits right in. It starts with roasted sweet potatoes and black beans to create a comforting base that's perfect during this time of late-winter transition. Warm and bold Cajun seasonings honor the spirit of Fat Tuesday, while fresh ingredients and a creamy Greek yogurt sauce keep the bowl wholesome and balanced.
This nourish bowl also works great for meal prep. You can make the roasted veggies and black beans ahead of time and portion into containers in the fridge. Then, make the yogurt sauce and store that in a separate container. Chop up some of the fresh toppings ahead of time, too, for easy assembly once you're ready to enjoy this bowl.
Cajun Sweet Potato and Black Bean Nourish Bowl
This Cajun Sweet Potato and Black Bean Nourish Bowl is an easy dish that comes together with ingredients you probably already have at home - sweet potatoes, beans, peppers, onions, and spices. Prep and cleanup is simple since almost everything is cooked on a sheet pan. With minimal effort and bold seasoning, this recipe is a flavorful way to bring festive, Cajun-inspired flavors to your table.
We're going to start this nourish bowl by roasting some veggies. So preheat the oven to 425 degrees. Line a large baking sheet with parchment paper.
Mix smoked paprika, garlic powder, onion powder, oregano, cayenne pepper, and salt and pepper together to create a simple Cajun seasoning.
Then, toss cubed sweet potatoes, sliced bell peppers, and onions with olive oil and the Cajun seasonings. Spread the mixture evenly onto the prepared baking sheet.
Roast the veggies in the oven for 25 minutes. Remove the pan from the oven and flip the veggies. Then, scatter black beans over the top of the veggies and gently stir it all together.
Return the pan to the oven for about 10-15 minutes more. Let the potatoes get caramelized and make sure the beans are warmed through and slightly crispy. When everything is finished roasting, remove the pan from the oven and keep warm.
Now, we're going to prepare a creamy sauce. In another mixing bowl, whisk plain Greek yogurt, fresh lime juice, honey, smoked paprika, and salt together until smooth.
Divide the sweet potato mixture between two bowls. Add sliced avocado, chopped scallions, and a drizzle of the yogurt sauce on top. If you want to add extra spice, finish with a splash of hot sauce. Serve the bowls immediately.
Cajun Sweet Potato and Black Bean Nourish Bowl
Equipment
- 1 large baking sheet
- Parchment paper
- 1 medium-large mixing bowl
- 2 small mixing bowls
Ingredients
For the roasted vegetables:
- 2 medium sweet potatoes peeled and cut into cubes
- 1 red bell pepper thinly sliced
- 1 small red onion thinly sliced
- 1 cup black beans drained and rinsed
- 1 1/2 tbsps. olive oil
For the Cajun seasoning:
- 2 tsps. smoked paprika adjust, as desired
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. dried oregano
- 1/2 tsp. cayenne pepper adjust, as desired
- Salt and pepper to taste
For the sauce:
- ¼ cup plain Greek yogurt
- 1 tbsp. fresh lime juice
- 1 tsp. honey
- 1/2 tsp. smoked paprika
- Pinch of salt
For the fresh toppings:
- 1 small-medium avocado sliced
- 1/3 cup grape tomatoes halved
- 1 scallion chopped
- Hot sauce to taste
Instructions
- Preheat oven to 425 degrees. Prepare a large baking sheet with parchment paper.
- In a small bowl, mix the Cajun seasoning ingredients together.
- In a large mixing bowl, toss sweet potatoes, peppers, and onion with olive oil, and Cajun seasonings. Spread evenly on baking sheet.
- Roast 25 minutes. Remove from oven and flip. Scatter black beans over the pan and gently stir.
- Return to oven for 10-15 minutes more, until sweet potatoes are caramelized and beans are warmed through. Keep warm.
- In another small mixing bowl, whisk yogurt, lime juice, honey, paprika, and salt until smooth.
- Divide sweet potato mixture between two bowls. Top with avocado, tomatoes, scallions, and a drizzle of sauce. Finish with hot sauce, if desired. Serve immediately.
Whether you’re looking to add an easy Cajun-inspired meal to your Mardi Gras celebration or a wholesome, flavorful dish for your weekly rotation, this nourish bowl is a perfect choice. It’s fresh yet cozy without feeling too heavy. The creamy Greek yogurt sauce balances out the spice in this bowl. But it's easy to adjust the seasonings to your preference.
Did you make this Cajun Sweet Potato and Black Bean Nourish Bowl recipe? Share it on social media using the hashtag #holokahome. Don’t forget to tag me @holokahome!
