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- 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn (fresh, frozen, or canned) - 1 red bell pepper, diced - 1 small red onion, diced - 3 cloves garlic, minced - 2 tablespoons olive oil - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder (optional for heat) - Salt and pepper, to taste - Fresh cilantro, for garnish (optional) - Lime wedges, for serving (optional)

Family-Friendly Sweet Potato and Black Bean Bowls

Discover the deliciousness of Sweet Potato & Black Bean Bliss Bowls, a vibrant plant-based dish perfect for any meal. This recipe combines the natural sweetness of roasted sweet potatoes with hearty black beans, packed with protein and fiber. Sautéed vegetables add color and flavor while boosting nutrition. Easy to prepare and customizable, this wholesome meal not only tantalizes your taste buds but also supports your health with essential nutrients. Give it a try for a nourishing boost!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

1 can (15 oz) black beans, rinsed and drained

1 cup corn kernels (fresh or frozen)

1 red bell pepper, diced

1 small red onion, diced

2 cloves garlic, minced

1 tsp cumin

1 tsp smoked paprika

1/2 tsp chili powder (optional for spice)

2 tbsp olive oil

Salt and pepper to taste

1 cup cooked quinoa or brown rice

1 avocado, sliced

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Roast the Sweet Potatoes: In a large mixing bowl, combine the diced sweet potatoes with 1 tablespoon of olive oil, salt, pepper, cumin, smoked paprika, and chili powder if using. Toss until the sweet potatoes are well coated. Spread them evenly on a baking sheet and roast for 20-25 minutes, or until they’re tender and slightly caramelized, stirring halfway through.

      Sauté Vegetables: While the sweet potatoes are roasting, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the diced red onion and garlic, sautéing for about 2-3 minutes until the onion becomes translucent. Stir in the diced red bell pepper and corn, cooking for an additional 5-7 minutes until softened.

        Combine Beans: Add the rinsed black beans to the skillet with the sautéed vegetables. Season with more salt and pepper to taste and cook just until the beans are heated through, about 3 minutes. Remove the skillet from heat.

          Assemble the Bowls: Divide the cooked quinoa or brown rice among serving bowls. Top with the roasted sweet potatoes and the black bean mixture.

            Garnish and Serve: Finish by adding avocado slices and a sprinkle of fresh cilantro on top. Serve with lime wedges for a zesty finish.

              Prep Time, Total Time, Servings: 15 min | 40 min | 4 servings