Mexican Sweet Potato Bowl


For all my savory breakfast lovers, a Mexican sweet potato bowl. This one is also perfect as a quick lunch or wholesome dinner. 


I like to always have black beans, roasted sweet potatoes, roasted vegetables and fresh chopped vegetables always ready, so when I am in a rush I can assemble a meal in less than 5 minutes. Just roast the sweet potatoes and some veggies, like pumpkin, zuchini, carrots and broccoli and store them in air tight containers for a maximum of 4 days in the fridge. You can also wash, cut and store different veggies in airtight containers or in jars with water. Good vegetables to prep ahead are, just to name a few, bell peppers, carrots, red cabbage, celery, kale and cherry tomatoes.

You can prepare the different components of this bowl ahead and in the morning or when you are in a rush, you just have to heat everything and assemble your nutritious and complete meal!

Mexican Sweet Potato Bowl

Servings 2
Prep Time 20 minutes
Cook Time 40 minutes


Black Beans

  • 2 Cups of previously soaked beans or canned beans
  • 1 Medium onion
  • 3 Garlic cloves
  • 1 Tbsp olive oil
  • Black pepper to taste
  • 1 Bay leaf
  • 1 Tsp cumin
  • 1 Tsp oregano


  • 3 Tbsp cooked quinoa
  • 3 Tbsp black beans
  • Roasted sweet potato
  • Roasted bell peppers
  • Roasted cherry tomatoes
  • Parsley or cilantro leaves
  • Lime wedge

Lime Dressing

  • Half of a lime juice
  • Some black pepper
  • 2 Tbsp of extra virgin olive oil
  • 1/2 Tsp brown sugar to enhance the flavors
  • 1/2 Tsp chilly flakes
  • 1 Small pressed garlic clove
  • Salt to taste


Black Beans

  • Start by peeling and chopping the onion and garlic cloves and add them to a saucepan with the olive oil.
  • Sauté the onions and garlic until they get translucent and golden and season them with black pepper, bay leaf, cumin, and oregano.
  • Add 2 cups of previously soaked beans or canned beans to the saucepan.
  • If you’re using canned beans, get rid of the liquid because its sodium content is usually too high.
  • Depending on how salty your canned beans are, you can now add a pinch of salt.
  • Cook them in low to medium heat for 10 to 15 minutes if using canned beans or for 1 to 2 hours on low heat if using soaked beans.

Breakfast bowl

  • Throw some chopped roasted sweet potatoes to a medium skillet with a tablespoon of olive oil – I like to leave mine to sauté for a little bit longer so they get golden and crispy on the edges
  • Add chopped red bell peppers and cherry tomatoes to the skillet with and let them cook.
  • Cook some quinoa and add 3 tbsp to a bowl, along with 3 tbsp of previously cooked black beans.
  • Join in the potatoes, roasted tomatoes, and bell peppers.
  • Then add some avocado slices, some fresh parsley or cilantro, and a lime wedge.
  • You can season your bowl with some fresh grind black pepper, sea salt, and lime juice.
  • If you want you can also prepare a simple lime dressing by mixing all the lime dressing ingredients.
Author: Ana Rebelo, Zest and the City
Course: Breakfast, Main Course
Cuisine: Mexican
Keyword: Dairy-free, Easy, Healthy, Plant-based, Sugar-free, Vegan, Vegetarian

If you try this recipe take a picture and tag @zest.andthecity on Instagram or use the hashtag #zestandthecity, I would love to see your recreations. Join our community on Instagram, Facebook and YouTube! Love, Ana 💛

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