Sweet Potato Black Bean Bowl
A comforting bowl featuring roasted sweet potatoes and black beans, topped with fresh ingredients for a nutritious and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegan
Ingredients
Scale
- 2 medium Sweet Potatoes
- 1 can or 1.5 cups cooked Black Beans
- 1 cup Corn
- 1 ripe Avocado
- 1 small Red Onion
- Handful of Cilantro
- 1 juicy Lime
- 2 tablespoons Olive Oil
- Salt, Pepper, Cumin, and Paprika to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Prepare the sweet potatoes by peeling and dicing them into 1-inch cubes.
- Season the sweet potatoes with olive oil, salt, pepper, cumin, and paprika.
- Roast the sweet potatoes on a baking sheet for 25-30 minutes until fork-tender and slightly crispy.
- Prepare the black beans and corn by draining and rinsing the beans, then mixing with corn, red onion, and cilantro.
- Assemble the bowl starting with roasted sweet potatoes at the base.
- Top with the black bean and corn mixture.
- Slice the avocado and place it on top, finishing with a squeeze of lime juice.
- Serve warm, garnished with extra cilantro if desired.
Notes
For a spicy twist, add jalapeños or hot sauce. Leftovers can be stored separately for up to three days.
Nutrition
- Serving Size: 1 bowl
- Calories: 375
- Sugar: 8g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg
Keywords: sweet potato, black bean, bowl, vegan, healthy, meal prep