Description
These Sweet Potato and Black Bean Bowls are a vibrant, nutritious meal featuring roasted sweet potatoes seasoned with cumin and chili powder, paired with warm black beans and corn. Topped with a creamy avocado lime dressing, this dish is perfect for a flavorful and wholesome vegetarian lunch or dinner.
Ingredients
Scale
Sweet Potato and Bean Mixture
- 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
- 1/2 cup corn kernels (fresh or frozen)
Base
- 1 cup cooked quinoa or rice (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
Garnish
- 1/4 cup cilantro, chopped (optional)
Instructions
- Prepare Sweet Potatoes: Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, ground cumin, chili powder, salt, and pepper until evenly coated. Spread them out on a baking sheet in a single layer and roast for 25-30 minutes, stirring halfway through, until they are tender and lightly browned.
- Heat Black Beans and Corn: While the sweet potatoes roast, warm the black beans and corn together in a skillet over medium heat for about 5 minutes, stirring occasionally until heated through.
- Make Dressing: In a blender or food processor, combine the avocado, Greek yogurt or sour cream, lime juice, olive oil, minced garlic, and a pinch of salt and pepper. Blend until the dressing is smooth and creamy.
- Assemble Bowls: If using, place cooked quinoa or rice at the bottom of each bowl. Then add the roasted sweet potatoes, followed by the warm black beans and corn mixture.
- Serve: Drizzle each bowl generously with the avocado lime dressing and garnish with chopped cilantro if desired. Serve immediately for the best flavor.
Notes
- You can substitute rice for quinoa or omit the base for a low-carb option.
- Adjust the seasoning on sweet potatoes to your taste, adding more chili powder for extra heat if desired.
- The avocado lime dressing can be prepared ahead and stored in the refrigerator up to 24 hours.
- For a vegan version, use vegan yogurt or omit the yogurt entirely.
- If you prefer a spicier dish, add diced jalapeños to the beans and corn when heating.
