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Cajun Sweet Potato and Black Bean Nourish Bowl sits in white serving dish on top of wooden board. Fork, bowl of yogurt sauce, halved avocado, and bowl of scallions also in partial view.
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Cajun Sweet Potato and Black Bean Nourish Bowl

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.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 3
Author Jessica

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:

  • ΒΌ 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.