Roasted Sweet Potato & Avocado Bowl with Honey-Lime Sauce

Introduction

There’s something deeply comforting about food that’s vibrant, wholesome, and full of flavor — and this Roasted Sweet Potato & Avocado Bowl with Honey-Lime Sauce fits the bill beautifully. Whether you’re looking for a nourishing lunch, a light dinner, or a meatless Monday idea, this recipe checks every box.

Roasted sweet potatoes bring warmth and depth, while the creamy avocado balances things out with smooth richness. Add black beans, corn, red onion, and fresh greens, and you’ve got a stunning meal bowl that’s packed with texture and nutrition. But the real star? The honey-lime sauce — a zesty, lightly sweet drizzle that brings it all together like a sunny day hug in a bowl.

Simple to prepare and endlessly adaptable, this bowl is great for meal prep or entertaining friends. And yes, it’s completely vegetarian and gluten-free — with easy options to make it vegan too!

Ingredients

For the Bowl:

• 2 cups sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• ½ tsp smoked paprika
• Salt and black pepper, to taste
• 1 ripe avocado, sliced
• ½ cup cooked black beans (rinsed and drained if canned)
• ½ cup corn kernels (fresh or canned)
• ¼ red onion, thinly sliced
• 4 cups arugula or mixed greens
• 1 tbsp chopped fresh cilantro
• 1 tsp black sesame seeds (optional, for garnish)

For the Honey-Lime Sauce:

• 1½ tbsp olive oil
• 1 tbsp honey
• 1 tbsp fresh lime juice
• ½ tsp Dijon mustard
• Salt and pepper, to taste

Preparation

Step 1: Roast the sweet potatoes

Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

In a bowl, toss the cubed sweet potatoes with 1 tablespoon olive oil, ½ teaspoon smoked paprika, salt, and pepper until evenly coated.

Spread them out on the baking sheet in a single layer. Roast for 20–25 minutes, flipping halfway through, until golden-brown and fork-tender.

💡 Tip: The edges should be slightly crisped for that delicious roasted flavor.

Step 2: Prepare the honey-lime sauce

While the sweet potatoes roast, mix the dressing. In a small bowl or mason jar, combine:

• Olive oil
• Honey
• Fresh lime juice
• Dijon mustard
• A pinch of salt and pepper

Whisk or shake well until the dressing is silky and emulsified. Set aside.

💡 Chef’s Note: Taste and adjust — more lime for tang, more honey for sweetness.

Step 3: Prep the bowl ingredients

Slice your avocado, rinse and drain the black beans, and get your corn ready (if using fresh, steam it for a few minutes first).

Thinly slice ¼ red onion and chop up some fresh cilantro for a bright herbal kick.

Layer the greens in each bowl to form your base — arugula gives a nice peppery contrast, but mixed spring greens work well too.

Step 4: Assemble the bowls

Once the sweet potatoes are out of the oven, let them cool slightly before adding them to the bowl.

Now build your masterpiece:

• Start with a bed of arugula or greens
• Top with roasted sweet potatoes, sliced avocado, black beans, corn, and red onion
• Drizzle generously with the honey-lime sauce
• Sprinkle on chopped cilantro and black sesame seeds if using

Step 5: Serve and enjoy!

This bowl is delicious warm right after roasting or room temperature if you’re prepping in advance. Serve with a lime wedge on the side for an extra zingy boost.

Variation

• Make it vegan: Use maple syrup or agave instead of honey in the dressing.
• Add protein: Toss in grilled chicken, tofu, or a poached egg for a protein-packed version.
• Change the greens: Spinach, romaine, or kale can replace arugula.
• Add grain: Serve over quinoa, brown rice, or farro to make it heartier.
• Turn it into a wrap: Stuff everything into a whole-grain tortilla for a tasty handheld lunch!

Cooking Note

• Batch roasting: Roast extra sweet potatoes for use in tacos, grain bowls, or breakfast hash throughout the week.
• Don’t skip the Dijon: It acts as an emulsifier and gives the dressing a little bite — but you can replace it with whole grain mustard if needed.
• Room temp is fine: This bowl travels well and tastes great even without reheating, making it perfect for packed lunches or picnics.

Serving Suggestions

• As a light dinner on its own — perfect for warm-weather nights.
• With grilled proteins like salmon or chicken on the side.
• At brunch as a vibrant veggie option.
• In a buffet spread alongside dips, breads, and cheese platters.
• As a potluck dish — assemble just before serving to keep everything fresh!

Tips

• Roast the sweet potatoes ahead and store them in the fridge — this bowl comes together in minutes when prepped.
• Keep the avocado fresh by slicing it right before serving or tossing it with extra lime juice.
• Make a double batch of the honey-lime dressing — it’s also amazing on taco salads, grilled veggies, and wraps.
• Add a crunch element like toasted pepitas or crushed tortilla chips for fun texture.

Print

FAQs

Q: Can I roast the sweet potatoes in an air fryer?
Yes! Set your air fryer to 400°F and roast for 12–15 minutes, shaking halfway through.

Q: How can I meal prep this recipe?
Store all ingredients separately. Reheat the sweet potatoes and assemble the bowl fresh to avoid soggy greens.

Q: Can I add cheese?
Absolutely — crumbled feta or goat cheese adds a creamy, salty layer that complements the sweet potatoes beautifully.

Q: What can I use instead of Dijon?
Try yellow mustard or leave it out — though Dijon adds that nice tang to the dressing.

Q: Is this gluten-free?
Yes, as written this recipe is gluten-free. Just double-check your Dijon and broth if you modify it.

Conclusion

This Roasted Sweet Potato & Avocado Bowl with Honey-Lime Sauce is your ultimate wholesome bowl of happiness. Packed with color, flavor, and nourishment, it’s a dish that feels as good to eat as it does to make.

Perfect for meatless days, light dinners, or anytime you crave something clean and satisfying, this recipe is endlessly customizable and family-approved.

So grab that avocado, roast those sweet potatoes, and treat yourself to a bowl that’s not only good for you but seriously delicious. 💛🍠🥑