Ingredients
Scale
- 2 medium sweet potatoes
- 1 can of black beans, drained and rinsed
- 1 cup of corn (fresh, canned, or frozen)
- 1 red bell pepper, diced
- 1 avocado, diced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
- Optional: lime wedges for serving
Instructions
- Preheat oven to 425°F (220°C), peel and cube sweet potatoes, then toss with olive oil, salt, pepper, cumin, and paprika on a baking sheet.
- Roast sweet potatoes for about 25 minutes, stirring halfway through.
- While sweet potatoes roast, prepare bell pepper, avocado, black beans, and corn in separate bowls.
- Assemble bowls with roasted sweet potatoes, black beans, corn, bell pepper, avocado, and garnish with cilantro and lime juice.
Notes
- For added flavor, consider marinating the black beans with lime juice and spices.
- Feel free to customize toppings based on your preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg