Description
These Sweet Potato and Black Bean Bowls are a delicious and satisfying vegetarian meal that’s perfect for meal prep. Packed with flavor and nutrients, this Mexican-inspired dish is easy to make and great for a quick weeknight dinner.
Ingredients
Scale
Sweet Potatoes:
- 2 medium sweet potatoes (peeled and cubed)
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Black Beans:
- 1 can (15 ounces) black beans (drained and rinsed)
Additional Ingredients:
- 1 cup cooked quinoa or brown rice
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 avocado (sliced)
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- Optional toppings: salsa, Greek yogurt, or hot sauce
Instructions
- Preheat the Oven: Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper.
- Roast Sweet Potatoes: Toss the sweet potato cubes with olive oil, cumin, smoked paprika, salt, and pepper. Roast for 25 to 30 minutes until tender and browned.
- Warm Black Beans: Heat the black beans in a saucepan over low heat.
- Prepare Quinoa or Rice: Cook quinoa or rice according to package directions.
- Assemble Bowls: Divide quinoa or rice among four bowls. Top with sweet potatoes, black beans, corn, avocado, red onion, and cilantro. Squeeze lime juice over each bowl and add toppings.
- Serve: Serve warm or at room temperature.
Notes
- For added protein, top with a fried egg or grilled chicken.
- You can use cauliflower rice for a low-carb version.
- These bowls are great for meal prep—store ingredients separately and assemble when ready to eat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting, Assembly
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 360mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
