Ingredients
Scale
- 2 large sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup cooked quinoa or brown rice
- 1 cup frozen or fresh corn kernels
- 1 ripe avocado, sliced
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- Salt and black pepper to taste
Instructions
- Step 1: Roast the Sweet Potatoes. Preheat your oven to 400°F (200°C). Place the cubed sweet potatoes on a large baking sheet. Drizzle with olive oil and sprinkle with cumin, smoked paprika, salt, and pepper. Toss until evenly coated and roast for 25 to 30 minutes until the potatoes are tender and slightly caramelized.
- Step 2: Prepare the Grains and Corn. While the potatoes are roasting, ensure your quinoa or rice is cooked according to package instructions. In a small skillet over medium heat, lightly sauté the corn kernels for about 5 minutes until they are warm and slightly charred.
- Step 3: Warm the Black Beans. In a small saucepan, gently heat the black beans with a splash of water and a pinch of salt. You only need to warm them through for about 3 to 5 minutes. Alternatively, you can serve them at room temperature if you prefer.
- Step 4: Assemble the Bowls. Divide the cooked grains into four bowls. Top each bowl with a generous portion of roasted sweet potatoes, black beans, and corn. Place avocado slices on top and garnish with fresh cilantro.
- Step 5: Season and Serve. Squeeze a fresh lime wedge over each bowl to brighten the flavors. Add an extra pinch of salt or a dash of your favorite hot sauce if desired. Serve immediately while warm.
- Cook Time: 45 minutes
- Diet: Vegan, Gluten-Free, Plant-Based