Roasted Sweet Potato Black Bean Bowls with Chili-Lime Dressing are hearty, healthy, and packed with bold flavors. Here's how to make this delicious dish:
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Ingredients (Serves 4)
For the Bowls:
2 large sweet potatoes, peeled and cubed
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
Salt and pepper to taste
1 cup cooked quinoa or rice (optional, for the base)
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
1 avocado, sliced
1/2 cup cherry tomatoes, halved
1/4 cup fresh cilantro, chopped
For the Chili-Lime Dressing:
1/4 cup olive oil
Juice of 2 limes
1 teaspoon honey or maple syrup
1 teaspoon chili powder
1/2 teaspoon cumin
1 clove garlic, minced
Salt and pepper to taste
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Instructions
1. Roast the Sweet Potatoes:
1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Toss the sweet potato cubes with olive oil, chili powder, cumin, smoked paprika, salt, and pepper.
3. Spread them in a single layer on the baking sheet.
4. Roast for 20-25 minutes, flipping halfway, until tender and slightly crispy on the edges.
2. Prepare the Dressing:
1. In a small bowl, whisk together olive oil, lime juice, honey (or maple syrup), chili powder, cumin, garlic, salt, and pepper. Adjust seasonings to taste.
3. Assemble the Bowls:
1. If using quinoa or rice, divide it among four bowls as the base.
2. Top with roasted sweet potatoes, black beans, corn, cherry tomatoes, and avocado slices.
3. Drizzle with the chili-lime dressing.
4. Garnish and Serve:
Sprinkle fresh cilantro on top. Serve immediately and enjoy!
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Tips:
Make Ahead: Prep the dressing, roast the sweet potatoes, and cook the grains in advance for quick assembly.
Protein Boost: Add grilled chicken, shrimp, or a fried egg for extra protein.
Customization: Swap out veggies or grains based on what you have on hand.
This wholesome dish is perfect for meal prep or a nutritious weeknight dinner!
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