Last Updated on September 26, 2025 by Christin Gillespie
Healthy, hearty, & ready in 30 minutes, this Black Bean & Purple Sweet Potato Bowl with Garlicky Guacamole is a flavorful vegan dinner you’ll crave on busy weeknights. With roasted purple sweet potatoes, black beans, cilantro-lime cauliflower rice, & garlicky guac, it’s packed with plant-based goodness. Perfect for meal prep or a quick dinner, this vibrant bowl is a weeknight staple in the making!
Vibrant, flavor-packed, & ready in just 30 minutes, this Black Bean & Purple Sweet Potato Bowl with Garlicky Guacamole has quickly become one of my go-to meals.
It’s made with simple, wholesome ingredients—roasted purple sweet potatoes, hearty black beans, zesty cilantro-lime cauliflower rice, & the creamiest garlicky guac that brings it all together. Every bite is loaded with fiber, plant-based protein, nourishing fats, & flavor.
Whether I’m cooking for myself, meal prepping for the week, or serving it up for loved ones, this bowl always hits the spot. I have a feeling it’ll be on repeat in your kitchen, too!
Why You’ll Love This Vibrant Vegan Bowl Recipe
- Quick & Easy: Ready in about 30 minutes—perfect for busy weeknights.
- Plant-Based Powerhouse: Loaded with fiber, plant protein, & healthy fats.
- Colorful & Satisfying: A vibrant bowl that looks as good as it tastes (& it tastes incredible).
Ingredients
- Organic Beans: Packed with plant-based protein & healthy fats. I use organic black beans, but organic pinto beans work just as well!
- Organic Stokes Purple Sweet Potatoes: These vibrant potatoes add beautiful color & hearty texture. Keep the skin on for an extra boost of fiber.
- Organic Cilantro-Lime Cauliflower Rice: Cauliflower rice isn’t technically rice, but it looks like it while being packed with nutrition. Plus, with the addition of fresh lime juice & cilantro, it takes it up a notch.
- Organic Garlicky Guacamole: Made from scratch, of course! The secret to creamy guac is using perfectly ripe avocados.
- Organic Avocado Oil: My favorite baking oil—neutral in flavor & perfect for high-heat roasting.
How to Make
- Roasted Sweet Potatoes. Preheat the oven to 425°F (220°C) & line a sheet pan with parchment paper. Spread the sliced potatoes on the sheet, then toss them with avocado oil & seasonings. Roast for 20–25 minutes, flipping halfway through.
- Cilantro-Lime Cauliflower Rice. In a skillet, defrost the cauliflower rice. Once defrosted, stir in the remaining ingredients.
- Garlicky Guacamole. In a medium-sized bowl, prepare the guacamole by mashing ripe avocado(s) with the remaining ingredients. I like mine on the chunky side.
- Assemble. Divide the cilantro-lime cauliflower rice, warm beans, roasted potatoes, & guacamole between bowls. Sprinkle with fresh cilantro & enjoy!
Pro Tips to Make This Vegan Bowl a Success
- Organic Beans: Black or pinto beans will both work.
- Organic Herbs: Be sure to use fresh cilantro for optimal flavor.
- Organic Avocado(s): It’s best to use ripe avocado(s) for the homemade guacamole.
Storing & Reheating
As mentioned above, this Black Bean & Purple Sweet Potato Bowl with Garlicky Guacamole is the perfect healthy vegan recipe for leftovers & meal prep!
Fridge Storage. Transfer the bowl ingredients to separate airtight glass containers & refrigerate for up to 4 days. To keep your guacamole fresh & vibrant, prepare it just before serving.
Reheating. To reheat, preheat the oven to 350°F (175°C). Transfer the cilantro-lime cauliflower rice, black beans, & sweet potatoes to an oven-safe bowl. Place in the oven for 10–15 minutes, until warmed through. Serve with the remaining toppings.
More Healthy Vegan Bowl Recipes You’ll Love
- Cheesy Black Bean & Purple Sweet Potato Buffalo Cauliflower Rice Bowl
- Pinto Bean & Baby Potato Burrito Bowl with Cashew Sour Cream
- Crispy Chickpea Taco Bowl with Jalapeño Avocado Crema
- Black Bean & Buffalo Cauliflower Bowl with Avocado Crema
- Spiced Black Bean & Baby Potato Bowl with Guacamole
Sharing Is Caring!
If you make this 30-minute vegan recipe, please leave a review & rating below. I love hearing from you & it helps others learn more about the blog as well. Be sure to follow along on Pinterest, Instagram, & TikTok for even more healthy content!
Xoxo.
CMG.
Print
Black Bean & Purple Sweet Potato Bowl with Garlicky Guacamole
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 4 1x
- Category: Main Dish
- Method: Oven
- Cuisine: Mexican
- Diet: Vegan
Description
Healthy, hearty, & ready in 30 minutes, this Black Bean & Purple Sweet Potato Bowl with Garlicky Guacamole is your new go-to vegan weeknight dinner!
Ingredients
Always opt for organic ingredients.
SWEET POTATO
- 1 large Stokes Purple sweet potato, sliced
- 1 tsp avocado oil
- Sea salt & black pepper, to taste
CILANTRO-LIME CAULIFLOWER RICE
- 2 cups frozen cauliflower rice
- 2 tbsp fresh lime juice
- ½ cup fresh cilantro, chopped
- Sea salt & black pepper, to taste
GARLICKY GUACAMOLE
- 1 large ripe avocado
- 2 garlic cloves, minced
- ¼ cup fresh cilantro, chopped
- 1 tbsp fresh lime juice
- 1 optional jalapeño, chopped
- Sea salt & black pepper, to taste
BOWL
- Black beans, warmed
- Fresh cilantro
Instructions
- Roasted Sweet Potatoes. Preheat the oven to 425°F (220°C) & line a sheet pan with parchment paper. Spread the sliced potatoes on the sheet, then toss them with avocado oil & seasonings. Roast for 20–25 minutes, flipping halfway through.
- Cilantro-Lime Cauliflower Rice. In a skillet, defrost the cauliflower rice. Once defrosted, stir in the remaining ingredients.
- Garlicky Guacamole. In a medium-sized bowl, prepare the guacamole by mashing ripe avocado(s) with the remaining ingredients. I like mine on the chunky side.
- Assemble. Divide the cilantro-lime cauliflower rice, warm beans, roasted potatoes, & guacamole between bowls. Sprinkle with fresh cilantro & enjoy!
Notes
Organic Beans: Black or pinto beans will both work.
Organic Herbs: Be sure to use fresh cilantro for optimal flavor.
Organic Avocado(s): It’s best to use ripe avocado(s) for the homemade guacamole.
Storing & Reheating. Transfer the bowl ingredients to separate airtight glass containers & refrigerate for up to 4 days. To keep your guacamole fresh & vibrant, prepare it just before serving. To reheat, preheat the oven to 350°F (175°C) Transfer the cilantro-lime cauliflower rice, black beans, & sweet potatoes to an oven-safe bowl. Place in the oven for 10–15 minutes, until warmed through. Serve with the remaining toppings.
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