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Featured image of sweet potatoes and black bean bowls.

Sheet Pan Sweet Potatoes and Black Bean Bowls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Emily Toshiko
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Entree
  • Method: Oven Roasted
  • Cuisine: American
  • Diet: Vegan


Sheet pan sweet potatoes and black bean bowls is an easy meal that's sure to become a favorite!


  • 1 cup brown rice (uncooked)
  • 3 cups sweet potatoes, chopped into 1” pieces
  • ½ red onion, chopped into 1” pieces
  • 1 (15 oz) can black beans, drained, rinsed and towel-dried
  • 1 tbsp olive oil
  • 1 tsp cinnamon
  • 1 tsp paprika
  • 1 tsp cumin
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ¼ tsp salt
  • Freshly ground black pepper to taste

Optional Toppings:

  • Plant based sour cream, regular sour cream or Greek yogurt
  • Avocado
  • Pickled jalapenos
  • Pickled red onions
  • Salsa
  • Hot sauce
  • Cilantro 
  • Lime wedge


  1. Preheat the oven to 400 degrees. 
  2. Cook the rice according to package directions
  3. Combine the sweet potato, red onion, black beans, olive oil and spices in a large mixing bowl. Gently toss together until evenly coated.
  4. Line a baking sheet with parchment paper. Bake in the oven for 30 minutes, stirring once halfway through.
  5. To serve: place the roasted sweet potatoes and beans over a bed of brown rice. Top with any of the optional toppings. Enjoy!


  • Use parboiled rice such as minute rice when you are in a time crunch.
  • Remember to dry the black beans using a kitchen towel. This helps them get crispy in the oven.
  • This recipe is also delicious served as tacos or a burrito!