This vibrant and satisfying dish combines the natural sweetness of roasted sweet potatoes with the hearty, protein-packed goodness of black beans. Perfect for meal prep or a quick dinner.
Ingredients
Scale:
2 medium sweet potatoes (about 1 pound), peeled and diced into 1-inch cubes
1 can (15 oz) black beans, rinsed and drained
1 tablespoon olive oil, preferably extra virgin
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
Salt and pepper to taste
1 cup cooked quinoa or brown rice (optional)
Fresh cilantro, chopped (for topping)
Avocado, sliced (for topping)
Lime wedges (for serving)
Red onion, diced (for topping)
Feta cheese or vegan cheese (optional, for topping)
Instructions
Preheat your oven to 425°F (220°C).
In a large bowl, toss the diced sweet potatoes with olive oil, chili powder, cumin, smoked paprika, salt, and pepper until evenly coated.
Spread the seasoned sweet potatoes in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until they are tender and golden brown, flipping halfway through.
While the sweet potatoes are roasting, place the rinsed black beans in a small saucepan over medium heat. Season with salt, pepper, and any additional spices. Heat for 5-7 minutes until warmed through.
Once the sweet potatoes are done roasting, remove them from the oven. In each serving bowl, layer the cooked quinoa or brown rice first, followed by the roasted sweet potatoes and black beans.
Top your bowl with fresh cilantro, sliced avocado, diced red onion, and a sprinkle of feta cheese if using. Serve with lime wedges on the side.
