Description
A hearty bowl with roasted sweet potatoes, black beans, corn, and fresh toppings. You assemble it in a bowl for a quick, nutritious meal.
Ingredients
Scale
- 2 medium sweet potatoes, diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 avocado, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup chopped cilantro
- Juice of 1 lime
- Optional: salsa, sour cream or Greek yogurt
Instructions
- Preheat your oven to 400°F (200°C).
- Toss diced sweet potatoes with olive oil, chili powder, cumin, and salt. Spread on a baking sheet.
- Roast for 20 to 25 minutes, until tender and lightly browned.
- While sweet potatoes roast, warm the black beans and corn in a skillet or microwave.
- Divide the roasted sweet potatoes, black beans, and corn among bowls.
- Top with avocado, cherry tomatoes, cilantro, and a squeeze of lime juice.
- Add salsa or sour cream if you like. Serve immediately.
Notes
- You can substitute black beans with pinto or kidney beans.
- Add shredded lettuce or rice for more bulk.
- Store leftovers in separate containers for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl (about 1/2 of recipe)
- Calories: 450
- Sugar: 12 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 18 g
- Protein: 14 g
- Cholesterol: 0 mg