Ingredients
Scale
- 2 medium sweet potatoes (peeled and diced)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper (to taste)
- 1 can black beans (rinsed and drained)
- 1 cup corn kernels (fresh or frozen)
- 1 avocado diced
- 1 cup cherry tomatoes (halved)
- 1/2 red onion diced
- Fresh cilantro (for garnish)
- Lime wedges (for serving)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the diced sweet potatoes, olive oil, chili powder, cumin, salt, and pepper. Toss until well coated.
- Spread the sweet potatoes on a baking sheet in a single layer. Roast for about 25-30 minutes, stirring halfway.
- While the sweet potatoes are roasting, prepare the toppings by mixing black beans, corn, diced avocado, halved cherry tomatoes, and red onion.
- Once the sweet potatoes are done, assemble your bowls starting with a base of sweet potatoes, then layer the bean and corn mixture.
- Top with fresh cilantro and a squeeze of lime juice.
- Prep Time: 15
- Cook Time: 30