115 North 10th Street, Suite A108, Fort Smith, AR
From the Kitchen

Southwestern Sweet Potato Bowl

This sweet potato nourish bowl is packed with plant based protein and southwest flavors. This is the first week of the #livingwhole LOVE YOUR LUNCHES. Perfect and easy to make ahead of time and to pack for lunch.


  • 3-5 medium sweet potatoes, russet potatoes, and purple sweet potato (choose your own variety), chop into cubes
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon onion powder
  • 2-3 tablespoons of taco seasoning
  • Freshly ground black pepper
  • For the bowls:
  • 4-6 cups mixed vegetables (for this bowl I used broccoli, squash, mushrooms, and onions)
  • 4 cups black beans, rinsed and drained
  • 1 cup fresh chopped cilantro

Options to garnish:

  • Avocado, lime, cilantro, salsa, pomegranate seeds, nutritional yeast
  • ¼ cup chopped cilantro


Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper. Place sweet potato, russet cubes on parchment paper and drizzle with olive oil & sprinkle with spices. Use your hands to gently toss potatoes with the oil and spices until they are well coated. Spread out evenly, then bake for 20-25 minutes or until sweet potatoes are fork tender.

While sweet potatoes are baking, prepare your black beans, chop your choice veggies, and gather garnishes.

In a large sauté pan, sauté your veggies in a small amount of olive oil and water.

Bowl or plate this recipe for the week! Viola.

For a great visualization, check out the Living Whole meal prep series youtube video by clicking HERE! This will be a weekly video for you guys.

#livingwholewithsarahdavis #healthontheborder