This is ‘mah fav’. No joke. I have so much love and nostalgia for this dish that I sometimes refer to it by ‘mah fav’ rather than using its name. Let me tell you why..

First off, it is a combo of all my favorite things (minus pineapple, but that cut up makes a great side). Sweet potato, black beans, cilantro, avocado…. you get it. All the things.

Second, the spices are fantastic. This isn’t your typical Southwest/Mexican dish. We’ve got the sweet, the spicy, the salty and citrusy.

And third, this dish can be served hot, cold, lukewarm.. you name it. It will still taste delicious.

This dish was a game changer for me when it came to week night food or big party side-dish. It’s so easy to whip up, make in large quantities, plus everyone loves it!

Also, I call this a “bowl” because it is so versatile and can be eaten as a dip with corn chips, as a salad over some lettuce, as burritos in soft tortillas, or (my personal fav) as a “bowl”- as is.I’m so happy to share this dish with ya’ll! Give it a try, share it with some friends and let me know what you think!

Southwest Sweet Potato Bowl

Southwest Sweet Potato Bowl
Recipe Type: Main
Cuisine: Gluten Free, Vegan
Author: The Local Sprout
Prep time:
Cook time:
Total time:
Serves: 4-6
The perfect Southwest bowl for any occasion. This dish is easy to whip up in 45 minutes or less!
  • Bowl:
  • 2 large sweet potatoes, cubed, skin on
  • 2 Tbsp. coconut oil (melted)
  • 1 Tbsp. honey (or sub other natural sweetener)
  • 1/2 tsp sea salt
  • 1/2 tsp chili powder
  • 1/2 tsp cinnamon
  • 1/2 tsp cumin
  • 1/4 tsp cayenne (or to taste)
  • 1 15-ounce can black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 small red onion, diced
  • 1 cup chopped cilantro
  • Sauce:
  • 1 ripe avocado
  • 1 Tbsp. olive oil
  • 3 Tbsp. lime juice
  • 1/2 Tbsp. honey (or sub other natural sweetener)
  • 1/2 tsp. sea salt
  • pinch of pepper
  • Extras:
  • corn chips, tortillas, lettuce
  1. Preheat oven to 375 degrees
  2. Grease rimmed baking sheet and add the sweet potatoes, coconut oil, honey, sea salt, chili powder, cinnamon, cumin, and cayenne. Toss to coat.
  3. Bake for about 20-25 minutes or until the sweet potatoes can be easily pricked with a fork and are lightly browned. Stir halfway to ensure even cooking.
  4. While the sweet potatoes bake, mix up the sauce. Add the avocado, olive oil, lime juice, honey, salt, and pepper to a large mixing bowl. Mash to combine.
  5. Throw in the black beans, corn, cilantro, onion, and roasted sweet potatoes. Toss to combine. Add more seasonings if desired.
  6. Serve at any temperature (!) with chips as a dip, tortillas as a burrito, or lettuce as a salad… or as is- as a delicious bowl. Store leftovers covered in the refrigerator for up to 5 days.

Southwest Sweet Potato Bowl

Southwest Sweet Potato Bowl

The Local Sprout


  1. Heather says:

    While my husband and I often reduce the amount of spice in all our cooking, this bowl has been an amazing addition to our meal planning!

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