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Chipotle Lime Black Bean and Corn Southwest Potato Bowls

A close-up of loaded southwest potato bowls featuring roasted potatoes, black beans, corn, red onion, avocado slices, and a white drizzle.
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Make these easy Southwest potato bowls for a satisfying weeknight dinner. Roasted potatoes topped with seasoned black beans, corn, and a bright chipotle lime dressing.

Ingredients

Scale
  • 2 lbs Russet potatoes, diced into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen corn, thawed
  • 1/2 red onion, finely chopped
  • 1/4 cup chopped fresh cilantro
  • For the Dressing:
  • 1/4 cup plain Greek yogurt (or sour cream)
  • 1 tablespoon lime juice
  • 1 teaspoon adobo sauce from canned chipotles (or 1/4 teaspoon chipotle powder)
  • 1/2 teaspoon honey or maple syrup
  • 2 tablespoons water (to thin)
  • For Topping:
  • 1 avocado, sliced
  • Lime wedges

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. In a large bowl, toss the diced potatoes with olive oil, chili powder, cumin, salt, and pepper until evenly coated.
  3. Spread the seasoned potatoes in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, flipping halfway through, until the potatoes are tender and slightly crispy.
  4. While the potatoes roast, prepare the topping mixture. In a medium bowl, combine the rinsed black beans, thawed corn, chopped red onion, and cilantro. Set aside.
  5. Prepare the chipotle lime dressing. Whisk together the Greek yogurt, lime juice, adobo sauce (or chipotle powder), and honey in a small bowl. Add water slowly until the dressing reaches a drizzling consistency.
  6. To assemble your Southwest potato bowls, divide the roasted potatoes among serving bowls.
  7. Spoon the black bean and corn mixture over the potatoes.
  8. Top each bowl with slices of fresh avocado.
  9. Drizzle generously with the chipotle lime dressing and serve immediately with extra lime wedges.

Notes

  • For a make ahead potato base, roast the potatoes a day early and store them in the refrigerator. Reheat them in the oven or air fryer before serving.
  • If you prefer a spicier meal, add diced jalapeño to the black bean and corn mixture.
  • This recipe works well with sweet potatoes instead of Russets for a different flavor profile.

Nutrition

Find it online: https://rosatasty.com/southwest-potato-bowls-recipe/