Sweet Potato Summer Bowl

Registered Dietitian, Recipe Developer,

Freelance Writer, Owner The Addy Bean:

A Flexitarian Food Blog

     This colorful sweet potato summer bowl is loaded with peak-season produce like juicy tomatoes, sweet corn, and fresh herbs, all layered with hearty roasted sweet potatoes. It’s fresh but filling, walking the line between a creamy salad and a satisfying veggie-packed bowl.

     A smoky southwest-style dressing made with Greek yogurt, lime juice, and adobo sauce ties the whole bowl together without overpowering the vibrant summer flavors. Add grilled chicken, crispy tofu, or Columbia River-caught salmon for extra protein, or turn it into a wrap by rolling everything in a warm tortilla.

     I like to make the sweet potatoes, dressing, and toppings ahead of time so I can throw together quick lunches all week.           However you build it, this bowl is easy to prep, packed with flavor, and perfect for warm-weather meals.

Sweet Potato Summer Bowl with Corn, Black Beans, and Tomatoes

     Prep time: 10–15 minutes (chopping, blending dressing)

     Cook time: 25–30 minutes (roasting potatoes); total time: 35–45 minutes

     Servings: 4

For the Roasted Sweet Potatoes:

• 2 medium sweet potatoes, diced

• 3 tbsp avocado oil

• 1 tsp chili powder

• 1/2 tsp cumin

• Salt & pepper, to taste

For the Bowls:

• 1 (15 oz) can black beans, drained and rinsed

• 1 cup corn

• 1 cup cherry tomatoes, halved

• 1 avocado, sliced

• 1/2 red onion, thinly sliced

• Lime wedges, for serving

Optional Add-ins:

• Fresh cilantro and green onions

• Shredded greens, lettuce or chopped romaine

• Sliced Jalapeños

Southwest Dressing:

• 1 cup Greek yogurt (or blended cottage cheese)

• ¼ cup lime juice

• 3 tbsp mayo

• 1 tbsp adobo sauce for extra kick

• 2 tsp chili powder

• 1 tsp cumin

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp paprika

Optional

• Pinch of salt

• Water or milk (2-5 tbsp) to thin as needed

Instructions:

     1. Roast the Sweet Potatoes:

Preheat the oven to 400°F. Toss sweet potatoes with avocado oil, chili powder, cumin, paprika, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and tender.

     2. Make the Dressing:

Blend all dressing ingredients until creamy. Add water or milk to reach desired consistency. Taste and adjust

seasonings.

     3. Assemble the Bowls:

Add roasted sweet potatoes, black beans, red onion,

tomatoes, and avocado. Drizzle with southwest dressing.

     4. Garnish and Serve:Finish with optional toppings like fresh herbs, jalapeños, and a squeeze of lime.