Description
A hearty bowl with roasted sweet potatoes, street corn, black beans, and fresh toppings. This dish is smoky, tangy, and creamy.
Ingredients
Scale
- 2 large sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 2 cups corn kernels (fresh or frozen)
- 1/4 cup mayonnaise or vegan mayo
- 2 tablespoons lime juice
- 1/4 cup chopped cilantro
- 1 can (15 oz) black beans, rinsed and drained
- 1 avocado, sliced
- 1/4 cup crumbled cotija cheese or vegan feta
- Lime wedges for serving
Instructions
- Preheat oven to 400°F. Toss sweet potatoes with 1 tablespoon olive oil, chili powder, smoked paprika, salt, and pepper. Spread on a baking sheet. Roast for 20-25 minutes until tender and lightly browned.
- While sweet potatoes roast, heat remaining 1 tablespoon oil in a skillet over medium-high heat. Add corn and cook for 5-7 minutes, stirring occasionally, until charred. Remove from heat.
- In a small bowl, mix mayonnaise, lime juice, and half the cilantro. Stir into the charred corn. Add salt to taste.
- To assemble bowls, divide roasted sweet potatoes, black beans, and street corn among four bowls. Top with avocado slices, remaining cilantro, and cotija cheese. Serve with lime wedges.
Notes
- For a vegan version, use vegan mayo and omit cheese or use vegan feta.
- Add a drizzle of hot sauce for extra heat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Roasting, Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 12 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 13 g
- Protein: 12 g
- Cholesterol: 10 mg