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Sweet Potato and Black Bean Bowls - illustrative image

Sweet Potato and Black Bean Bowls

Colorful meal-prep bowls with smoky sweet potatoes, beans, rice, corn, and avocado.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 366
Ingredients Method Notes

Ingredients
  

  • 2 medium sweet potatoes peeled and cubed
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp fine salt
  • 1 can 15 oz / 425 g black beans, drained and rinsed
  • 2 cups 370 g cooked brown or white rice
  • 1 avocado sliced
  • 1 cup 160 g corn
  • 1 lime cut into wedges
  • Salsa for serving

Method
 

  1. Heat the oven to 425°F (220°C). Toss sweet potatoes with oil, cumin, paprika, and salt.
  2. Roast for 25 to 30 minutes, turning once, until browned and tender.
  3. Warm the beans, rice, and corn separately.
  4. Divide rice among bowls and top with roasted sweet potato, beans, corn, avocado, salsa, and lime.

Notes

Estimated nutrition per serving is shown in this recipe’s nutrition information. Values vary with brands, substitutions and portion sizes. Optional toppings, extra side dishes and unspecified added salt are excluded from the base estimate.