Low-Sodium Black Bean & Sweet Potato Bowls
Roasted sweet potato with no-salt-added black beans, corn, and a cumin-lime dressing. A plant-forward bowl with only 150mg sodium per serving.
PROTEIN 14g
CALORIES 390
P:E RATIO 0.2
TIME 35m
YIELD 5
P:E 0.2
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
3 large sweet potatoes, cubed CARB BASE
2 cans (15 oz each) no-salt-added black beans, drained and rinsed FLAVOR
1.5 cups frozen corn kernels PRODUCE
1 red bell pepper, diced FLAVOR
2 tbsp olive oil FLAVOR
1 tsp cumin FLAVOR
1 tsp chili powder FLAVOR
1/2 tsp garlic powder FLAVOR
2 limes, juiced FLAVOR
1/4 cup fresh cilantro, chopped FLAVOR
1 avocado, sliced PRODUCE
MEAL PREP LOGISTICS
- Storage: Store for up to 5 days. Keep avocado separate and slice fresh.
- Batching: No-salt-added canned beans have 0-15mg sodium vs 400mg in regular cans. Always check the label.
- Reheat: Microwave for 2 minutes. Add fresh avocado and a squeeze of lime after reheating.
EXECUTION STEPS
01
THE MACRO PREP
Preheat oven to 425°F. Toss sweet potato cubes with 1 tbsp olive oil, cumin, and chili powder.
02
HIGH HEAT SEAR
Spread on a sheet pan and roast for 22-25 minutes until tender and caramelized.
03
VEGGIE STEAM-SAUTÉ
Warm black beans and corn in a skillet or microwave.
04
THE ASSEMBLY
Make cumin-lime dressing: whisk remaining olive oil, lime juice, garlic powder, and a pinch of cumin.
05
STEP 5
Assemble 5 bowls: sweet potatoes, black beans, corn, bell pepper.
06
STEP 6
Drizzle with dressing. Top with cilantro and avocado slices.
PRIMARY CATEGORY
EXPLORE MORE Sheet Pan ProteinRELATED INGREDIENTS
FULL EXECUTION PLANS
5-DAY BEGINNER MEAL PREP PLAN ›GROCERY LIST
servings
- 3 large sweet potatoes, cubed
- 2 cans (15 oz each) no-salt-added black beans, drained and rinsed
- 1.5 cups frozen corn kernels
- 1 red bell pepper, diced
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 2 limes, juiced
- 1/4 cup fresh cilantro, chopped
- 1 avocado, sliced