Description
A hearty bowl with roasted sweet potatoes, black beans, and fresh toppings. It is vegan and gluten free.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 1 can (15 oz) black beans, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 2 cups cooked rice or quinoa
- 1 avocado, sliced
- 1/4 cup chopped cilantro
- Lime wedges for serving
Instructions
- Preheat your oven to 400°F.
- Toss sweet potato cubes with olive oil, cumin, chili powder, salt, and pepper.
- Spread them on a baking sheet in a single layer.
- Roast for 20 to 25 minutes until tender and lightly browned.
- While the sweet potatoes roast, warm the black beans in a small pot over low heat.
- Divide the cooked rice or quinoa between two bowls.
- Top with roasted sweet potatoes and black beans.
- Add sliced avocado and sprinkle with cilantro.
- Serve with lime wedges.
Notes
- You can add corn or bell peppers for extra crunch.
- Swap quinoa for rice if you prefer.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop and Oven
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 16 g
- Protein: 14 g
- Cholesterol: 0 mg