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Daniel Fast Sweet Potato & Black Bean Bowl - A Hearty, Plant-Based Meal

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes
  • 1 tablespoon olive oil (or omit and roast with water/veg broth for oil-free)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder (adjust to taste)
  • 1/2 teaspoon sea salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 red onion, thinly sliced
  • 1 red bell pepper, sliced
  • 2 garlic cloves, minced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 2 cups cooked brown rice or quinoa (unsalted, plain)
  • 1 avocado, sliced
  • Fresh cilantro, chopped
  • 1 lime, cut into wedges
  • 3 tablespoons tahini
  • 2–3 tablespoons warm water (to thin)
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon maple syrup or date paste (optional, for balance)
  • Pinch of sea salt

Method
 

  1. Preheat the oven. Set it to 425°F (220°C). Line a baking sheet with parchment for easy cleanup.
  2. Season the sweet potatoes. In a bowl, toss the cubes with olive oil (or a splash of water/veg broth), cumin, smoked paprika, chili powder, salt, and pepper. Spread them on the baking sheet in a single layer.
  3. Roast until tender. Bake for 22–28 minutes, flipping halfway. They should be golden on the edges and easily pierced with a fork.
  4. Sauté the veggies. While the potatoes roast, warm a skillet over medium heat. Add onion and bell pepper with a splash of water or a teaspoon of oil. Cook 5–7 minutes until softened. Add garlic and cook 30 seconds more.
  5. Add beans and corn. Stir in black beans and corn. Season with a pinch of salt and a dash of cumin if you like. Cook 2–3 minutes, just to warm through.
  6. Make the drizzle. Whisk tahini, lime juice, warm water, maple syrup/date paste, and salt until smooth and pourable. Adjust water as needed.
  7. Warm your base. Heat cooked brown rice or quinoa. A quick steam in the microwave or a covered skillet with a splash of water works well.
  8. Assemble the bowls. Add a scoop of rice or quinoa to each bowl. Top with roasted sweet potatoes, the bean-corn mixture, avocado slices, and cilantro.
  9. Finish with lime and drizzle. Squeeze lime over the top and add the tahini sauce. Taste and adjust salt, spice, and acidity.