This Spiced Black Bean & Baby Potato Bowl with Guacamole is an easy-to-make vegan recipe that will be a weeknight staple. All it takes is about 30 minutes to enjoy this full of Mexican flavor plant-based meal!
Perfectly spiced & packed with nutrition, this vegan bowl is all that plus more.
This 30 minute plant-based meal includes spiced black beans, baby potatoes, & homemade guacamole. It’s a simple combination, but it will have you digging in for more!
So get ready to level up your Mexican themed evening with this Spiced Black Bean & Baby Potato Bowl with Guacamole!
Why You’ll Love This Easy-to-Make Vegan Bowl Recipe
- Loaded with Spice: Although this vegan bowl is on the healthier side, it’s packed with flavor at every bite.
- Created with Wholesome Ingredients: Full of fiber, plant-based protein, & healthy fats, this 30 minute plant-based Mexican meal will leave you feeling nourished!
- Perfect for Meal Prep: This Spiced Black Bean & Baby Potato Bowl with Guacamole stores well in the fridge, making it the perfect vegan recipe to meal prep for healthy dinners throughout the week.
Ingredients
- Organic Beans: The beans are the staple for this bowl + they’re full of healthy fats & plant-based protein. I used organic black beans, but you can certainly use organic pinto beans.
- Organic Yellow Baby Potatoes: These small potatoes, often referred to as new potatoes, are the perfect addition to add some heartiness.
- Organic Guacamole: Homemade of course! The key is to use a ripe avocado.
- Organic Spices: Smoked paprika, ground cumin, sea salt, & black pepper.
- Organic Cilantro: Fresh cilantro adds brightness & that authentic Mexican flavor that you can’t beat!
- Organic Avocado Oil: Avocado oil is my go-to baking oil, because it’s neutral in flavor & it can be used at high-heat temperatures.
How To Make
- Roasted Potatoes. Preheat the oven to 425 degrees F & line a sheet pan with parchment paper. Add the halved baby potatoes to the baking sheet. Toss with the avocado oil & seasonings. Bake for 20 – 25 minutes, flipping halfway.
- Beans. In a saucepan, warm the beans with the seasonings, for about 5 minutes.
- 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 warm beans, roasted potatoes, & guacamole, between bowls. Sprinkle with fresh cilantro & enjoy!
Tips for Making this Plant-Based Mexican Meal Perfectly
- Organic Beans: Black or pinto beans both will 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 Spiced Black Bean & Baby Potato Bowl with Guacamole is the perfect healthy vegan recipe for leftovers & meal prep!
Fridge Storage. Transfer the bowl ingredients to separate air-tight glass containers & refrigerate for up to 4 days. I don’t recommend preparing the guacamole until ready to enjoy.
Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the black beans & 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 Mexican Recipes You’ll Love
- Black Bean & Sweet Potato Quinoa Enchilada Bake
- Salsa Black Bean & Sweet Potato Cauliflower Rice Bowl with Cashew Queso
- Black Bean & Avocado Crema Kale Salad with Sweet Potato Fries
- Roasted Sweet Potato & Cauliflower Quinoa Burrito Bowl with Cashew Queso
- Black Bean & Cauliflower Rice Enchilada Casserole with Sweet Potato Crust
Sharing Is Caring!
If you make this 30 minute plant-based meal 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
Spiced Black Bean & Baby Potato Bowl with Guacamole
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 4 1x
- Category: Main Dish
- Method: Oven
- Cuisine: Mexican
- Diet: Vegan
Description
This Spiced Black Bean & Baby Potato Bowl with Guacamole is an easy-to-make vegan recipe that will be a weeknight staple. All it takes is about 30 minutes to enjoy this full of Mexican flavor plant-based meal!
Ingredients
Always opt for organic ingredients.
POTATOES
- 2 cups baby potatoes, halved
- 2 tsp avocado oil
- Sea salt & black pepper, to taste
BLACK BEANS
- 2 (15-oz) can black beans
- 1 tsp smoked paprika
- 1 tsp ground cumin
- Sea salt & black pepper, to taste
GUACAMOLE
- 1 large or 2 small ripe avocados
- 1 tbsp fresh lime juice
- ¼ red onion, finely chopped
- ¼ cup fresh cilantro, chopped
- Sea salt & black pepper, to taste
TOPPINGS
- Fresh cilantro
Instructions
- Roasted Potatoes. Preheat the oven to 425 degrees F & line a sheet pan with parchment paper. Add the halved baby potatoes to the baking sheet. Toss with the avocado oil & seasonings. Bake for 20 – 25 minutes, flipping halfway.
- Beans. In a saucepan, warm the beans with the seasonings, for about 5 minutes.
- 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 warm beans, roasted potatoes, & guacamole, between bowls. Sprinkle with fresh cilantro & enjoy!
Notes
Organic Beans: Black or pinto beans both will 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 air-tight glass containers & refrigerate for up to 4 days. I don’t recommend preparing the guacamole until ready to enjoy. To reheat, preheat the oven to 350 degrees F. Transfer the 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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