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