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- 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, rinsed and drained - 1 cup quinoa, rinsed - 1 ripe avocado, diced - 1 red bell pepper, diced - 1 small red onion, diced - 2 tablespoons olive oil - 1 tablespoon taco seasoning (or to taste) - Salt and pepper, to taste - Fresh cilantro, for garnish - Lime wedges, for serving

Taco-Style Sweet Potato and Black Bean Bowls

Taco-Style Sweet Potato and Black Bean Bowls offer a delightful and healthy option for dinner. This recipe combines roasted sweet potatoes and hearty black beans to create a filling meal rich in vitamins, protein, and fiber. With easy preparation, these bowls are perfect for busy weeknights. Top with creamy avocado and fresh cilantro to enhance the flavors. Customize with your favorite toppings for a delicious, nutritious dish that everyone will love.
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Ingredients
  

2 medium sweet potatoes, peeled and cut into 1-inch cubes

1 tablespoon olive oil

1 teaspoon chili powder

1 teaspoon ground cumin

½ teaspoon smoked paprika

1 can (15 oz) black beans, thoroughly rinsed and drained

1 cup corn kernels (can be fresh, frozen, or canned)

1 red bell pepper, diced into small pieces

1 small red onion, finely diced

2 cups cooked quinoa (or substitute with cooked rice for variety)

1 ripe avocado, sliced

Juice of 1 lime

Fresh cilantro, finely chopped (for garnish)

Salt and black pepper to taste

Optional toppings: Diced tomatoes, sliced jalapeños, salsa, shredded cheese, and Greek yogurt or sour cream

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C) to ensure it is hot and ready for roasting.

    Prepare the Sweet Potatoes: In a large mixing bowl, add the cubed sweet potatoes. Drizzle with olive oil and sprinkle with chili powder, ground cumin, smoked paprika, salt, and pepper. Toss the cubes until they are evenly coated in the seasoning mixture.

      Roast the Sweet Potatoes: Spread the seasoned sweet potato cubes out on a baking sheet in a single layer. Place the baking sheet in the preheated oven and roast for 25-30 minutes. Halfway through cooking, stir the sweet potatoes to promote even browning and tenderness.

        Sauté the Vegetables: While the sweet potatoes are roasting, heat a splash of olive oil in a large non-stick skillet over medium heat. Add the diced onion and bell pepper to the skillet and sauté for 5-7 minutes, or until they are tender and fragrant.

          Incorporate the Beans and Corn: Add the rinsed black beans and corn to the skillet with the sautéed onion and bell pepper. Stir well to combine and cook for an additional 5 minutes, allowing the flavors to meld and the mixture to heat through. Season with salt and pepper according to your preference.

            Assemble the Bowls: To assemble, place a generous scoop of cooked quinoa at the base of each serving bowl. Layer on the roasted sweet potatoes followed by the warm black bean and vegetable mixture. Finish by adding a few slices of avocado on top.

              Garnish with Lime and Cilantro: Squeeze fresh lime juice over each bowl for a refreshing zest, and sprinkle with freshly chopped cilantro. Feel free to add any of the optional toppings to elevate your bowl even further.

                Serve and Enjoy: Serve the bowls warm, allowing family and friends to customize their creations with their choice of toppings. Enjoy the delicious meld of flavors!

                  Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings