In Season: Sweet Potato Summer Bowl

In SeasonRecipes
Written By Emily French

A Simple, Seasonal Meal Worth Repeating

By Registered Dietitian Sarah Harper

This colorful sweet potato summer bowl is loaded with peak-season produce like juicy tomatoes, sweet corn, and fresh herbs, all layered with hearty roasted sweet potatoes. It’s fresh but filling, walking the line between a creamy salad and a satisfying veggie-packed bowl.

A smoky southwest-style dressing made with Greek yogurt, lime juice, and adobo sauce ties the whole bowl together without overpowering the vibrant summer flavors. Add grilled chicken, crispy tofu, or Columbia River-caught salmon for extra protein, or turn it into a wrap by rolling everything in a warm tortilla.

I like to make the sweet potatoes, dressing, and toppings ahead of time so I can throw together quick lunches all week. However you build it, this bowl is easy to prep, packed with flavor, and perfect for warm-weather meals.

Sweet Potato Summer Bowl with Corn, Black Beans, and Tomatoes

Prep time: 10–15 minutes (chopping, blending dressing)

Cook time: 25–30 minutes (roasting potatoes)

Total time: 35–45 minutes

Servings: 4

For the Roasted Sweet Potatoes:

  • 2 medium sweet potatoes, diced

  • 3 tbsp avocado oil

  • 1 tsp chili powder

  • 1/2 tsp cumin

  • Salt & pepper, to taste

For the Bowls:

  • 1 (15 oz) can black beans, drained and rinsed

  • 1 cup corn

  • 1 cup cherry tomatoes, halved

  • 1 avocado, sliced

  • 1/2 red onion, thinly sliced

  • Lime wedges, for serving

Optional Add-ins:

  • Fresh cilantro and green onions 

  • Shredded greens, lettuce or chopped romaine

  • Sliced Jalapeños

Southwest Dressing:

  • 1 cup Greek yogurt (or blended cottage cheese)

  • ¼ cup lime juice

  • 3 tbsp mayo

  • 1 tbsp adobo sauce for extra kick

  • 2 tsp chili powder

  • 1 tsp cumin

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • ½ tsp paprika

Optional

  • Pinch of salt

  • Water or milk (2-5 tbsp) to thin as needed

Instructions:

  1. Roast the Sweet Potatoes:
    Preheat the oven to 400°F. Toss sweet potatoes with avocado oil, chili powder, cumin, paprika, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and tender.

  2. Make the Dressing:
    Blend all dressing ingredients until creamy. Add water or milk to reach the desired consistency. Taste and adjust seasonings.

  3. Assemble the Bowls:
    Add roasted sweet potatoes, black beans, red onion, tomatoes, and avocado. Drizzle with southwest dressing.

  4. Garnish and Serve:
    Finish with optional toppings like fresh herbs, jalapeños, and a squeeze of lime.

Emily French
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