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Sweet Potato Black Bean Bowls are a vibrant and nutritious dish that has captured the attention of health enthusiasts and culinary adventurers alike. This meal option is not just a feast for the eyes; it is a delightful combination of colors, flavors, and textures that appeals to a broad range of dietary preferences. Whether you’re a seasoned vegan, a curious omnivore, or someone simply looking to incorporate more plant-based meals into your repertoire, these bowls provide a satisfying and wholesome experience.

Sweet Potato Black Bean Bowls

Discover the deliciousness of Sweet Potato Black Bean Bowls, a colorful and nutritious meal perfect for any diet. This dish features roasted sweet potatoes paired with hearty black beans, whole grains, and fresh vegetables, creating a satisfying blend of flavors and textures. Ideal for busy weeknights or meal prepping, this recipe is simple to prepare and packed with vitamins, fiber, and plant-based protein. Customize it to fit your taste and enjoy a healthy, vibrant dish that celebrates wholesome eating.
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Ingredients
  

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

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

1 red bell pepper, diced

1 small red onion, diced

2 cups cooked quinoa (or rice, if you prefer)

1 ripe avocado, sliced

1 cup corn (fresh, canned, or frozen)

2 tablespoons olive oil, divided

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and freshly ground black pepper, to taste

Fresh cilantro, chopped, for garnish

Lime wedges, for serving

Instructions
 

Roast the Sweet Potatoes: Preheat your oven to 425°F (220°C). In a spacious mixing bowl, combine the diced sweet potatoes with 1 tablespoon of olive oil, ground cumin, chili powder, salt, and freshly ground black pepper. Toss everything until the sweet potatoes are evenly coated. Spread the sweet potatoes out in a single layer on a baking sheet. Roast them for 25-30 minutes, stirring halfway through, until they are tender and caramelized around the edges.

    Sauté the Vegetables: While the sweet potatoes are roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the diced red onion and bell pepper to the pan. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and slightly translucent.

      Combine Black Beans and Corn: Add the drained black beans and corn to the skillet with the sautéed vegetables. Stir the mixture well and allow it to heat through for an additional 3-4 minutes. Taste and adjust seasoning with salt and pepper.

        Prepare the Quinoa: If you haven't already, cook the quinoa according to the package instructions, then set it aside for assembling the bowls.

          Assemble the Bowls: In each serving bowl, place a generous scoop of cooked quinoa as the base. Top it with a hearty portion of the roasted sweet potatoes, followed by the sautéed vegetable and black bean mixture.

            Garnish and Serve: Finish each bowl with several slices of creamy avocado and a sprinkle of freshly chopped cilantro for a burst of flavor. Serve lime wedges on the side so everyone can squeeze fresh lime juice over their bowls just before eating.

              Enjoy your hearty and nutritious Sweet Potato Black Bean Bowls!

                Prep Time, Total Time, Servings: 15 min | 45 min | 4 servings