Rhythm Rielly

Sweet potato, black beans, salsa, and a cool spoonful of Greek yogurt make a cozy bowl with very little fuss. The potato brings mellow sweetness, the beans give it substance, and the salsa adds a bright, tangy finish. A little cheddar is lovely here, but the creamy yogurt does plenty on its own.

This Sweet Potato Black Bean Greek Yogurt Bowl is the final recipe in our 30-bowl series. It is an easy lunch or simple dinner when you already have a cooked sweet potato waiting in the fridge.

Serves: 1 · Assembly: about 5 minutes with a cooked sweet potato · Additional time: cooking or reheating as needed.

Ingredients

• 1 medium cooked sweet potato
• 1/2 cup canned black beans, drained and rinsed
• 1/2 cup plain Greek yogurt
• 1/4 cup tomato salsa, plus more to taste
• 1 teaspoon lime juice
• 1/4 teaspoon ground cumin
• Salt and black pepper, to taste
• Optional: 2 tablespoons shredded cheddar and 1 tablespoon chopped cilantro

How to make it

1. Prepare the warm ingredients. Cut the cooked sweet potato into bite-size chunks. Warm the potato and black beans in a microwave-safe dish as needed, stirring or turning so they heat evenly.
2. Season the beans. Toss the warm beans with the cumin and a small pinch of salt. Taste before adding more salt, especially if your salsa is already salty.
3. Make the creamy topping. Stir the lime juice into the Greek yogurt. Add a little black pepper, then taste and adjust.
4. Build the bowl. Spoon the sweet potato and beans into a bowl. Add the yogurt and salsa, then finish with cheddar and cilantro if you like. Keep some yogurt on top so each forkful can pick up a little cool creaminess.

Starting with a raw sweet potato?

Scrub the potato and pierce it several times with a fork. Place it on a microwave-safe plate and microwave on high for 5 minutes. Turn it carefully, then continue in 1-minute bursts until a fork slides easily into the center. Timing varies with potato size and microwave power. Let it rest briefly before cutting; the inside will be hot. This cooking time is extra to the 5-minute assembly.

You can also use a baked sweet potato from an earlier meal. Soft chunks work especially well because they catch the yogurt and salsa. There is no need to make neat, matching cubes.

Easy swaps

• Change the beans: Pinto beans work nicely in place of black beans.
• Adjust the heat: Use mild salsa for a gentle bowl, or choose a hotter salsa and add it gradually.
• Add crunch: Sprinkle on a few crushed tortilla chips just before eating.
• Change the creamy finish: Try a spoonful of avocado lime Greek yogurt sauce.

A little prep makes this easier

Keep the cooked potato, drained beans, yogurt, and salsa in separate covered containers in the refrigerator. Follow ingredient labels and your usual leftover storage guidance. Reheat the potato and beans before adding the cold toppings, and save crunchy additions for the last moment.

More Greek yogurt bowl ideas

For another bean bowl, try the Southwest Black Bean Greek Yogurt Bowl. For more savory options, see the Loaded Potato Greek Yogurt Bowl or the Taco Greek Yogurt Bowl.

That completes our 30 Greek yogurt bowls: a mix of sweet breakfasts and savory meals, all built around a few everyday ingredients.