Description
Mexican-inspired Sweet Potato and Black Bean Bowls merge robust flavors with creamy avocado lime dressing, creating a hearty vegetarian meal. Nutritious ingredients blend seamlessly, offering a delightful culinary experience you’ll crave again and again.
Ingredients
Scale
Vegetables and Starches:
- 2 medium sweet potatoes, peeled and diced
- 1/2 cup corn kernels (fresh or frozen)
- 1 cup cooked quinoa or rice
Proteins and Legumes:
- 1 can (15 ounces/425 grams) black beans, drained and rinsed
Seasonings and Dressing Ingredients:
- 1 tablespoon olive oil (for bowl)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 1/4 cup cilantro, chopped (optional)
- 1 ripe avocado, peeled and pitted
- 1/4 cup Greek yogurt or sour cream
- 2 tablespoons lime juice
- 1 tablespoon olive oil (for dressing)
- 1 clove garlic, minced
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C). Cube sweet potatoes and coat with olive oil, cumin, chili powder, salt, and pepper. Distribute evenly on a baking sheet and roast for 25-30 minutes until caramelized and fork-tender.
- While sweet potatoes are roasting, warm black beans and corn in a skillet over medium heat for approximately 5 minutes, stirring occasionally to prevent sticking.
- Create the creamy dressing by blending ripe avocado, Greek yogurt, fresh lime juice, olive oil, minced garlic, salt, and pepper until silky and uniform in texture.
- Construct individual serving bowls by first laying a foundation of quinoa or rice, then arranging roasted sweet potato cubes as the centerpiece.
- Add warmed black beans and corn alongside the sweet potatoes to create visual and flavor contrast.
- Generously drizzle the vibrant avocado lime dressing over the entire bowl, ensuring even coverage.
- Optional: Sprinkle freshly chopped cilantro on top for an aromatic finishing touch and additional flavor complexity. Serve immediately to maintain optimal temperature and texture.
Notes
- Customize spice levels by adjusting chili powder and cumin for personal heat preference.
- Swap quinoa or rice with cauliflower rice for a low-carb, keto-friendly alternative.
- Roast sweet potatoes on parchment paper for easier cleanup and preventing sticking.
- Enhance protein content by adding grilled chicken or tofu for extra nutrition and variety.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 365 kcal
- Sugar: 3 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 9 g
- Protein: 10 g
- Cholesterol: 5 mg