Gluten Free Sweet Potato Black Bean Bowl
Smoky, caramelized sweet potatoes over fluffy cilantro-lime rice with spiced black beans, creamy avocado, and juicy cherry tomatoes — this bowl is the kind of meal that looks like it took way more effort than it actually did. Every component is built from whole, naturally wheat-free ingredients, so there's no need to hunt down specialty substitutes or worry about hidden gluten sneaking in through a sauce or seasoning blend. The sweet potatoes get roasted at high heat until their edges turn golden and slightly crisp, while the beans are warmed in a skillet with cumin and chili powder until deeply fragrant. A bright cumin-lime dressing ties everything together with just a touch of honey for balance. This recipe makes four generous bowls, so it's equally at home as a weeknight dinner or a meal-prep win you'll actually look forward to eating. It's colorful, satisfying, and packed with real flavor — proof that eating around gluten doesn't mean settling for anything less than delicious.
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Learn more →Ingredients
4 servings
For the roasted sweet potatoes
- 2 medium sweet potatoes (about 1.5 lb), peeled and cut into ¾-inch cubes
- 2 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For the cilantro-lime rice
- 1 cup long-grain white rice
- 2 cups water
- ½ tsp salt
- ¼ cup fresh cilantro, roughly chopped
- 1 tbsp lime juice
For the black beans
- 1 tbsp olive oil
- 1 can (15 oz) black beans, drained and rinsed
- 1 tsp ground cumin
- ½ tsp chili powder
- ¼ tsp salt
For the dressing
- 3 tbsp olive oil
- 2 tbsp lime juice
- 1 tsp ground cumin
- 1 tsp honey
- ¼ tsp salt
For serving
- 2 ripe avocados, sliced
- 1 cup cherry tomatoes, halved
- lime wedges (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). On a large rimmed baking sheet, toss the sweet potato cubes with 2 tbsp olive oil, 1 tsp cumin, smoked paprika, 1/2 tsp salt, and black pepper until evenly coated. Spread in a single layer, leaving space between pieces.
- 2
Roast the sweet potatoes for 25–30 minutes, flipping once halfway through, until the edges are caramelized and a fork slides in without resistance.
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