Meal Prep Friendly Southwest Sweet Potato Bowl

by | Jan 31, 2026 | Breakfast, Lunch & Dinner, Recipes, Salads & Grain Bowls

southwest Sweet potato bowl
This southwest sweet potato bowl features roasted sweet potatoes, black beans, fresh veggies, and a creamy chipotle cottage cheese sauce.
Hi, I’m Sarah Harper, a Registered Dietitian Nutritionist passionate about cooking, eating, and sharing all things food! At The Addy Bean, you’ll find a variety of flexitarian recipes designed to inspire and empower you to explore the delicious world of plant-based eating. My mission is to make plant-forward meals approachable, enjoyable, and part of your everyday life!

Published: January 31, 2026

Southwest Sweet Potato Bowl

This sweet potato bowl is a versatile way to use up sweet potatoes. Excellent at any time of year, this recipe combines a can of black beans, corn, and fresh herbs with a creamy southwestern sauce.
Option to add some lean ground beef, ground turkey, or shredded and seasoned tofu for an additional protein boost.
Table of Contents hide
1. Southwest Sweet Potato Bowl
2. Jump to Recipe Print Recipe
3. Why This Recipe Works for Meal Prep
3.1. It doesn’t get soggy
3.2. It reheats like a champ
3.3. It’s filling
3.4. Adjust to your tastes
4. Ingredients
5. More Bowl Ideas
6. Step-by-Step Instructions:
7. Tips and Tricks
8. Storage Recommendations
9. More Easy Meal Prep Recipes You Will Love
10. Southwest Sweet Potato Bowl
10.1. Equipment
10.2. Ingredients 1x2x3x
10.3. Instructions
10.4. Notes
10.5. Nutrition

southwest Sweet potato bowl
Jump to Recipe Print Recipe

Why This Recipe Works for Meal Prep

I love this recipe for meal prep. You can keep all the ingredients the same or change them up to break up the monotony.

It doesn’t get soggy

The key is keeping avocado and the creamy Southwest sauce separate until you’re ready to eat.

It reheats like a champ

Roasted sweet potatoes + black beans + corn warm up perfectly without turning mushy. Reheat the base, then add the fresh stuff.

It’s filling

This bowl has key elements: fiber from sweet potatoes/beans + protein from beans and the sauce

Adjust to your tastes

The sauce is versatile make it a little smokier, spicier, or more lime-y depending on your mood.

southwest sauce with diced roasted sweet potatoes

Ingredients

  • Sweet Potatoes: roasted
    Swap: butternut squash, delicata squash, or Yukon gold potatoes.

  • Black Beans: a can of beans works
    Swap: pinto beans, white beans, or lentils.

  • Corn: frozen or canned
    Swap: roasted bell peppers, poblano, or frozen fajita mix.

  • Kale: fresh and shredded
    Swap: shredded cabbage, spinach (stir in after reheating), or romaine (add at serving).

  • Red Onion: diced
    Swap: green onion, sweet onion, or shallot.

  • Tomatoes: diced
    Swap: cherry tomatoes, pico de gallo, or drained canned diced tomatoes.

  • Avocado: diced
    Swap: guacamole or a dollop of plain Greek yogurt (for creaminess).

  • Cilantro: diced
    Swap: parsley or green onion (or skip).

  • Creamy and High-Protein Southwest Sauce

 

More Bowl Ideas

Some ingredient combinations include:

  • Sweet potatoes, feta cheese, tomatoes, cucumbers, and parsley.
  • Sweet Potatoes, shredded cheddar cheese, peppers, onions, and cilantro.
  • Sweet potatoes, kale, dried cranberries, and candied pecans.

With a little prep time, you can have a variation of a sweet potato bowl all week long, ready in minutes.

Step-by-Step Instructions:

1. Roast the sweet potatoes: Preheat oven to 425°F. Toss diced sweet potatoes with olive oil and salt. Spread on a baking sheet and roast 25–30 minutes, flipping once, until tender.

2. Make the southwest sauce: Add cottage cheese, olive oil, chipotle peppers and adobo sauce, lime juice, chili powder, cumin, salt, and water to a blender. Blend until smooth and creamy, adding more water as needed for a drizzleable consistency. Taste and adjust as needed for heat, salt, and acidity.
3. Prep the bowl components
  • If desired, lightly massage the shredded kale with a pinch of salt and a squeeze of lime to soften.
  • Warm the black beans and corn briefly (optional).
4. Assemble Bowls: Divide roasted sweet potatoes, black beans, corn, tomatoes, kale, and red onion between bowls. Top with avocado and cilantro. Drizzle generously with the southwest cottage cheese sauce.
Diced roasted sweet potatoes on a plate served with a creamy blended cottage cheese Southwest sauce in a clear glass bowl.

Tips and Tricks

When making the sauce, taste as you go. Add more heat, salt, and lime juice per your flavor preferences.
Soften the kale as needed. I like my kale slightly massaged with some lime and salt. This step makes the kale less tough.
Roast the potatoes, prep your ingredients, and make your sauce ahead of time for easy meal planning.

Storage Recommendations

Store components separately or together.
Refrigerate for up to 4 days. This is not a freezer-friendly meal due to its salad-like nature. Enjoy this meal warmed or cold.

southwest Sweet potato bowl

More Easy Meal Prep Recipes You Will Love

Crunchy Roll Sushi Bowl Recipe: Easy At-Home Recipe

The Ultimate Po’ Boy Bowl with Crispy Air-Fried Mushrooms

Healthy and Easy Southwest Quinoa Bowl Recipe

Quick Chopped Greek Salad: A Trader Joe’s Harvest Blend Recipe

Green Goddess Grain Bowl with Winter Greens and Cashew Dressing

southwest Sweet potato bowl

Southwest Sweet Potato Bowl

Sarah Harper MS, RD, LDN
A hearty, plant-forward sweet potato bowl with black beans, fresh veggies, and a creamy chipotle cottage cheese sauce that adds protein and smoky flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 616 kcal

Equipment

  • Baking Sheet
  • parchment paper
  • Blender
  • Cutting board
  • Chef's Knife
  • measuring cups and spoons

Ingredients
  

Sweet Potatoe Base

  • 2 sweet potatoes, diced
  • 3 tbsp olive oil
  • 1/2 tsp kosher salt

Bowls

  • 1 can black beans
  • 1 can corn
  • 1 cup cherry tomatoes, diced
  • 1 avocado, diced
  • ½ red onion, diced

Dressing

  • 1 cup cottage cheese
  • ¼ cup lime juice
  • 3 tbsp mayo
  • 1 tbsp adobo sauce
  • 1 chipotle pepper optional
  • 2 tsp chili powder
  • 1 tsp cumin
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp paprika
  • ⅕ tsp salt
  • 2-5 tbsp water as needed to thin out sauce as desired

Instructions
 

Roast the Sweet Potatoes:

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

Make the Dressing:

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

Assemble the Bowls:

  • Add roasted sweet potatoes, black beans, red onion, tomatoes, and avocado. Drizzle with southwest dressing.

Garnish and Serve:

  • Finish with optional toppings like fresh herbs, jalapeños, and a squeeze of lime.

Notes

Nutrition information is an estimate and may vary based on specific ingredients used, brands, and portion sizes.

Nutrition

Calories: 616kcalCarbohydrates: 73gProtein: 19gFat: 31gSaturated Fat: 5gPolyunsaturated Fat: 8gMonounsaturated Fat: 16gTrans Fat: 0.02gCholesterol: 13mgSodium: 1503mgPotassium: 1295mgFiber: 16gSugar: 14gVitamin A: 17084IUVitamin C: 28mgCalcium: 129mgIron: 4mg
Keyword sweet potato
Tried this recipe?Let us know how it was!
Sarah Harper in her kitchen with a cutting board, broccoli, carrots, and a fruit bowl.
Registered Dietitian at Addy Bean LLC | Website |  + posts

Hi, I’m Sarah Harper, a Registered Dietitian Nutritionist passionate about cooking, eating, and sharing all things food! At The Addy Bean, you’ll find a variety of flexitarian recipes designed to inspire and empower you to explore the delicious world of plant-based eating. My mission is to make plant-forward meals approachable, enjoyable, and part of your everyday life!

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