Description
A cozy, customizable bowl filled with roasted sweet potatoes, black beans, and creamy avocado, perfect for weeknight dinners.
Ingredients
Scale
- 2 large sweet potatoes, diced (about 600 g total)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
- 2 cups fresh greens (spinach or kale), washed and roughly chopped
- 1 cup black beans, rinsed and drained
- 1 avocado, sliced
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss the diced sweet potatoes with olive oil, smoked paprika, cumin, and salt and pepper in a large bowl.
- Spread the sweet potatoes on the baking sheet in a single layer.
- Roast for 25–30 minutes, turning halfway through until tender and slightly caramelized.
- Layer the fresh greens, roasted sweet potatoes, and black beans in serving bowls.
- Arrange avocado slices on top and garnish with fresh cilantro.
- Serve immediately with lime wedges on the side.
Notes
For a more filling grain bowl, add cooked quinoa or brown rice. Substitute chickpeas for black beans or use roasted tofu for extra protein.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 560
- Sugar: 8g
- Sodium: 300mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 88g
- Fiber: 22g
- Protein: 15g
- Cholesterol: 0mg