Description
A hearty and nourishing bowl with roasted sweet potatoes, seasoned black beans, and fresh toppings. This recipe is simple to make and good for meal prep.
Ingredients
- 2 medium sweet potatoes peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 half teaspoon paprika
- 1 half teaspoon salt
- 1 half teaspoon black pepper
- 1 can black beans drained and rinsed
- 1 cup cooked rice
- 1 cup corn kernels
- 1 avocado sliced
- 1 half cup cherry tomatoes halved
- 1 quarter cup chopped cilantro
- 1 tablespoon lime juice
Instructions
- Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a large bowl, toss sweet potatoes with olive oil, chili powder, cumin, paprika, salt, and pepper until evenly coated.
- Spread the sweet potatoes in a single layer on the baking sheet. Roast for 25 to 30 minutes, flipping halfway through, until tender and lightly browned.
- While the sweet potatoes cook, heat the black beans in a small saucepan over medium heat until warmed through.
- Prepare the rice according to package directions if not already cooked.
- To assemble the bowls, divide rice among serving bowls. Top with roasted sweet potatoes, black beans, and corn.
- Add sliced avocado and cherry tomatoes.
- Drizzle with lime juice and sprinkle with chopped cilantro before serving.
Notes
- For extra flavor, lightly char the corn in a skillet before adding it to the bowl.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Roasting
- Cuisine: American