Description
A hearty and nutritious bowl featuring sweet potatoes and black beans, perfect for a quick and healthy meal.
Ingredients
Scale
- 1 large sweet potato, diced
- 1 can black beans, drained and rinsed
- 1 tbsp olive oil
- 1 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 avocado, sliced
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
Instructions
- Preheat oven to 400°F (200°C).
- Toss diced sweet potatoes with olive oil, cumin, paprika, salt, and pepper.
- Spread sweet potatoes on a baking sheet and roast for 25 minutes or until tender.
- Warm black beans in a small pot over medium heat for 5 minutes.
- Divide roasted sweet potatoes and black beans into bowls.
- Top with avocado slices, chopped cilantro, and a squeeze of lime.
Notes
- Store leftovers in an airtight container for up to 3 days.
- For extra flavor, add hot sauce or Greek yogurt.
- Substitute quinoa or brown rice for a heartier meal.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg