Description
A vibrant and nourishing dinner idea packed with roasted sweet potatoes, black beans, fresh guacamole, and flavorful spices. This plant-based burrito bowl is deliciously balanced and endlessly customizable.
Ingredients
2 medium sweet potatoes, peeled and diced
1 tablespoon olive oil
1 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoon chili powder
Salt to taste
1 can black beans, rinsed and drained
1/2 cup corn kernels (fresh or canned)
1–2 ripe avocados
Juice of 1 lime
2 tablespoons chopped cilantro (plus more for topping)
Fresh greens (like spinach or romaine)
Instructions
- Roast Sweet Potatoes: Preheat oven to 425°F (220°C). Toss diced sweet potatoes with olive oil, paprika, cumin, chili powder, and salt. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway.
- Heat Black Beans: In a small saucepan, heat black beans with a splash of water, lime juice, and pinch of salt over medium heat for 5-7 minutes.
- Make Guacamole: Mash avocados in a bowl. Mix in lime juice, chopped cilantro, salt, and corn.
- Assemble: Start with greens in your bowl, then layer sweet potatoes, black beans, guacamole, and corn. Top with fresh cilantro and optional lime crema or hot sauce.
- Serve or Store: Serve immediately or store components separately in airtight containers for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner