Roasted Sweet Potato Black Bean Bowls

• servings: 4 servings
• total time: 1 hour 51 minutes

Ingredients

2 medium sweet potatoes, peeled and cubed

1 tbsp olive oil

1 tsp ground cumin

1 tsp chili powder

Salt and pepper, to taste

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (fresh, frozen, or canned)

1 avocado, sliced

1 cup cherry tomatoes, halved

¼ cup red onion, thinly sliced

¼ cup fresh cilantro, chopped

For the Dressing:

2 tbsp olive oil

1 tbsp lime juice

1 tbsp apple cider vinegar

1 tsp honey or maple syrup

1 tsp ground cumin

Salt and pepper, to taste

Directions

Preheat the oven to 400°F (200°C). 🕒

Toss the cubed sweet potatoes with olive oil, ground cumin, chili powder, salt, and pepper. Spread them out in a single layer on a baking sheet. 🍠

Roast in the oven for 25-30 minutes, flipping halfway through, until tender and slightly crispy.

While the sweet potatoes are roasting, warm the black beans and corn in a small saucepan over medium heat for 3-4 minutes. 🥄

In a small bowl, whisk together the olive oil, lime juice, apple cider vinegar, honey, cumin, salt, and pepper to make the dressing.

To assemble the bowls, divide the roasted sweet potatoes, black beans, corn, avocado, cherry tomatoes, and red onion between 4 bowls.

Drizzle with the dressing and garnish with fresh cilantro.

Serve immediately and enjoy this colorful, nutritious bowl! 🍽️

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes

Kcal: 350 kcal | Servings: 4 servings