Sweet Potato Black Bean Bowl
Sweet Potato Black Bean Bowl
Waffle Blade
Time: Prep 10 min | Cook 20 min | Total 30 min
★ ★ ★ ★ ☆ 4.5/5
Bite-sized Recipe
Waffle-cut sweet potatoes with the Waffle Blade, roast until crispy, then top with seasoned black beans for a filling and colorful budget bowl.
Intro
A fiber-packed plant-based meal made with just a few pantry staples and sweet potato magic. Affordable and satisfying with zero fuss.
What You’ll Need
1 medium sweet potato, waffle-cut
½ can black beans, drained
1 tbsp olive oil
½ tsp chili powder
½ tsp cumin
Salt and pepper to taste
Lime wedges (optional)
Blades to Use
Prep Tip
Use the Waffle Blade for fun, crispy sweet potato slices. Roast on parchment at 400°F for best texture.
Instructions
Step 1
Waffle-cut sweet potato using the Waffle Blade
Step 2
Toss with olive oil, chili powder, salt, and pepper
Step 3
Roast at 400°F for 20 minutes, flipping halfway
Step 4
Warm black beans in a skillet with cumin
Step 5
Serve roasted sweet potatoes topped with beans and lime
For Extra Bite
Add avocado or drizzle with Greek yogurt
Nutrition per Serving
Calories: 380
Protein: 12 g
Carbohydrates: 52 g
Fat: 14 g
Fiber: 11 g
Sugar: 8 g
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