Description
These Sweet Potato and Black Bean Bowls are a vibrant and nutritious meal perfect for a wholesome lunch or dinner. Roasted sweet potatoes seasoned with cumin and chili powder are paired with warm black beans and corn, served over quinoa or rice, and topped with a creamy avocado lime dressing. This dish is easy to prepare, packed with flavor, and offers a satisfying blend of textures and nutrients.
Ingredients
Scale
Main Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 1 cup cooked quinoa or rice (optional)
- 1/2 cup corn kernels (fresh or frozen)
- 1/4 cup cilantro, chopped (optional)
Avocado Lime Dressing
- 1 ripe avocado, peeled and pitted
- 1/4 cup Greek yogurt or sour cream
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 clove garlic, minced
- Salt and pepper, to taste
Instructions
- Prepare Sweet Potatoes: Preheat your oven to 400°F (200°C). In a bowl, toss the diced sweet potatoes with olive oil, ground cumin, chili powder, salt, and pepper until evenly coated. Spread the sweet potatoes in a single layer on a baking sheet and roast them in the oven for 25-30 minutes, or until they become tender and develop a light golden brown color.
- Heat Black Beans and Corn: While the sweet potatoes are roasting, heat the black beans and corn kernels in a skillet over medium heat. Stir occasionally and cook until the mixture is warmed through, approximately 5 minutes. Season with salt and pepper to taste.
- Make Dressing: In a blender or food processor, combine the ripe avocado, Greek yogurt or sour cream, lime juice, olive oil, minced garlic, salt, and pepper. Blend the ingredients until the dressing is smooth, creamy, and well emulsified.
- Assemble Bowls: In four serving bowls, start by placing a base of cooked quinoa or rice if using. Add roasted sweet potatoes on top, followed by the warmed black beans and corn mixture.
- Serve: Drizzle each bowl generously with the creamy avocado lime dressing and garnish with freshly chopped cilantro if desired. Serve immediately to enjoy the warm and fresh flavors.
Notes
- You can substitute quinoa or rice with cauliflower rice for a lower-carb option.
- For a vegan version, replace Greek yogurt with a plant-based yogurt or omit it altogether.
- Adjust spice levels by adding more chili powder or a dash of cayenne pepper.
- Make sure sweet potatoes are cut into evenly sized pieces for uniform roasting.
- This dish can be prepared ahead; store components separately in the fridge and assemble just before serving.
