Ingredients
Scale
- 2 medium sweet potatoes (diced)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1 can black beans (rinsed and drained)
- 1 cup corn kernels (fresh or frozen)
- 1 red bell pepper (diced)
- 1 avocado (sliced)
- 1/2 cup cherry tomatoes (halved)
- fresh cilantro (for garnish)
- lime wedges (for serving)
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the diced sweet potatoes with olive oil, chili powder, cumin, and salt until evenly coated.
- Spread the sweet potatoes in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until they are tender and starting to caramelize.
- While the sweet potatoes are roasting, prepare the other ingredients. In a saucepan, heat the black beans and corn over medium heat until warmed through.
- Once the sweet potatoes are done, assemble your bowls. Start with a base of sweet potatoes, then add black beans, corn, diced bell pepper, avocado, and cherry tomatoes.
- Garnish with fresh cilantro and serve with lime wedges on the side for squeezing over the top.
- Prep Time: 20
- Cook Time: 30