How to Make a Mexican Roasted Sweet Potato and Black Bean Bowl
Creating a Mexican roasted sweet potato and black bean bowl is a delicious and nutritious way to enjoy a flavorful meal. This dish is perfect for lunch or dinner, and it’s packed with protein, fiber, and vibrant flavors. Follow this simple recipe to create your very own Mexican roasted sweet potato and black bean bowl.
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 1 can (15 oz) black beans, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1 red bell pepper, diced
- 1 avocado, sliced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Optional toppings: salsa, queso fresco, or jalapeños
Instructions
Step 1: Roast the Sweet Potatoes
Preheat your oven to 425°F (220°C). In a large mixing bowl, combine the cubed sweet potatoes, olive oil, chili powder, cumin, salt, and pepper. Toss everything together until the sweet potatoes are evenly coated.
Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper. Roast in the oven for about 25-30 minutes, or until they are tender and slightly caramelized, flipping halfway through for even cooking.
Step 2: Prepare the Black Beans
While the sweet potatoes are roasting, prepare the black beans. In a small saucepan, heat the drained black beans over medium heat. Add a pinch of salt, pepper, and a squeeze of lime juice, stirring to combine. Let them warm for about 5-7 minutes.
Step 3: Assemble the Bowl
Once the sweet potatoes are done and the black beans are warmed, it’s time to assemble your bowl. Start with a base of roasted sweet potatoes and black beans in a large bowl or plate.
Add the diced red bell pepper and sliced avocado on top. Sprinkle with fresh cilantro, and add any optional toppings such as salsa, queso fresco, or jalapeños for extra flavor.
Step 4: Drizzle with Lime Juice
Finish off your bowl by squeezing fresh lime juice over the entire dish for a bright and zesty flavor. This adds a refreshing touch that complements the hearty ingredients beautifully.
Serving Suggestions
Enjoy your Mexican roasted sweet potato and black bean bowl on its own or serve it with a side of tortilla chips for added crunch. This dish is great for meal prep; simply store the components separately in the refrigerator, and assemble the bowls as needed throughout the week.
Conclusion
This Mexican roasted sweet potato and black bean bowl is an excellent addition to your weekly meal rotation. It’s not only vibrant and tasty but also a healthy option that provides a wealth of nutrients. Try this recipe today and enjoy a hearty, satisfying meal that’s quick and easy to make!