Description
This Sweet Potato and Black Bean Bowl is a vibrant, nutritious meal perfect for a wholesome lunch or dinner. Roasted sweet potatoes seasoned with cumin and chili powder are paired with warmed black beans and corn, served over quinoa or rice, and topped with a creamy avocado lime dressing for a flavorful and satisfying dish.
Ingredients
Scale
Main Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 1 cup cooked quinoa or rice (optional)
- 1/2 cup corn kernels (fresh or frozen)
- 1/4 cup cilantro, chopped (optional)
Avocado Lime Dressing
- 1 ripe avocado, peeled and pitted
- 1/4 cup Greek yogurt or sour cream
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 clove garlic, minced
- Salt and pepper, to taste
Instructions
- Prepare Sweet Potatoes: Preheat your oven to 400°F (200°C). In a bowl, toss the diced sweet potatoes with olive oil, ground cumin, chili powder, salt, and pepper until evenly coated. Spread them out on a baking sheet in a single layer and roast for 25-30 minutes, stirring halfway through, until they are tender and lightly browned.
- Heat Black Beans and Corn: While the sweet potatoes are roasting, warm the black beans and corn together in a skillet over medium heat. Stir occasionally and cook for about 5 minutes until heated through.
- Make Dressing: In a blender or food processor, add the ripe avocado, Greek yogurt or sour cream, lime juice, olive oil, minced garlic, salt, and pepper. Blend until the mixture is smooth and creamy, creating a rich and tangy avocado lime dressing.
- Assemble Bowls: Begin by placing cooked quinoa or rice at the bottom of each bowl, if using. Top with the roasted sweet potatoes followed by the warmed black beans and corn mixture.
- Serve: Drizzle each bowl generously with the avocado lime dressing and garnish with chopped cilantro if you like. Serve immediately to enjoy the contrasting flavors and textures.
Notes
- You can substitute quinoa with brown rice or any grain of your choice.
- The dressing can be made ahead and stored in the refrigerator for up to 24 hours.
- Adjust the seasoning in the dressing to your preference for extra tang or garlic flavor.
- For a spicy kick, add a pinch of cayenne pepper to the sweet potatoes or dressing.
- Leftovers can be refrigerated for up to 3 days, but dressings are best added fresh.
