Description
These Sweet Potato and Black Bean Bowls offer a hearty, nutritious meal perfect for a wholesome lunch or dinner. Roasted sweet potatoes seasoned with cumin and chili powder create a flavorful base, complemented by warm black beans and corn. The creamy avocado lime dressing adds a fresh and tangy finish to the dish. Optional quinoa or rice makes it a filling and balanced bowl suitable for vegetarian diets.
Ingredients
Scale
Roasted Sweet Potatoes
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
Black Beans and Corn
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 cup corn kernels (fresh or frozen)
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
Optional Base and Garnish
- 1 cup cooked quinoa or rice (optional)
- 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. Spread them evenly on a baking sheet and roast for 25 to 30 minutes, until tender and lightly browned.
- Heat Black Beans and Corn: While the sweet potatoes are roasting, heat the drained and rinsed black beans along with the corn kernels in a skillet over medium heat. Cook for about 5 minutes until warmed through.
- 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 until smooth and creamy to create a tangy avocado lime dressing.
- Assemble Bowls: If using, put cooked quinoa or rice as the base in each bowl. Layer the roasted sweet potatoes on top, followed by the warm black beans and corn.
- Serve: Drizzle each bowl with the avocado lime dressing. Garnish with chopped cilantro if desired, and serve immediately for the best flavor and texture.
Notes
- You can substitute quinoa with brown rice for a different texture and additional fiber.
- For a vegan option, replace Greek yogurt with a plant-based yogurt or omit it entirely.
- Adjust the chili powder to control the heat level according to your preference.
- The bowls can be made ahead and refrigerated; store dressing separately and add just before serving to maintain freshness.
- Adding some chopped jalapeños or a sprinkle of feta cheese can enhance flavor if desired.
