Smoky Paprika Sweet Potato Bowls
Smoky Paprika Sweet Potato Bowls
Ingredients
For the Smoky Sweet Potatoes
- 2 pounds sweet potatoes, peeled and diced into 1/2-inch cubes
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Spiced Black Beans
- 1 tablespoon olive oil
- 1/2 red onion, small, finely diced
- 2 cloves garlic, minced
- 1 can canned black beans, 15-ounce, rinsed and drained
- 1/4 cup vegetable broth
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 tablespoon lime juice, freshly squeezed
- 2 tablespoons fresh cilantro, chopped
- 1/4 teaspoon salt
For the Creamy Avocado Crema
- 1 ripe avocado, large
- 2 tablespoons lime juice, freshly squeezed
- 2 tablespoons water, or more, as needed
- 2 tablespoons fresh cilantro, chopped (optional)
- 1/4 teaspoon salt
For Serving (Optional Toppings)
- 1 cup frozen corn, thawed
- 1/2 cup cherry tomatoes, halved
- 2 tablespoons fresh cilantro, chopped
- 1/4 teaspoon red pepper flakes, or to taste
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, combine the diced sweet potatoes with 2 tablespoons of olive oil, 1 tablespoon of smoked paprika, 1 teaspoon of garlic powder, 1/2 teaspoon of ground cumin, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss until the sweet potatoes are evenly coated.
⏱️ 5 min
- 3
Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.
⏱️ 30 min•🌡️ 400
- 4
While the sweet potatoes are roasting, prepare the black beans. Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the diced red onion and sauté for 3-4 minutes until softened.
⏱️ 5 min
- 5
Add the minced garlic to the skillet and cook for another minute until fragrant. Stir in the rinsed and drained black beans, vegetable broth, 1/2 teaspoon of ground cumin, 1/2 teaspoon of smoked paprika, and 1/4 teaspoon of salt. Bring to a simmer and cook for 5-7 minutes, allowing the flavors to meld and the liquid to slightly reduce.
⏱️ 10 min
- 6
Remove the black beans from the heat and stir in 1 tablespoon of fresh lime juice and 2 tablespoons of chopped fresh cilantro.
⏱️ 2 min
- 7
For the avocado crema, combine the flesh of the ripe avocado, 2 tablespoons of fresh lime juice, 2 tablespoons of water, 2 tablespoons of chopped fresh cilantro (if using), and 1/4 teaspoon of salt in a blender or food processor. Blend until completely smooth and creamy, adding more water 1 tablespoon at a time if needed to reach your desired consistency.
⏱️ 5 min
- 8
To assemble the bowls, divide the roasted sweet potatoes and spiced black beans among four serving bowls. Top with thawed corn, halved cherry tomatoes, a generous drizzle of avocado crema, and a sprinkle of fresh cilantro and red pepper flakes, if desired. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Smoky Paprika Sweet Potato Bowls
Ingredients
For the Smoky Sweet Potatoes
- 2 pounds sweet potatoes, peeled and diced into 1/2-inch cubes
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Spiced Black Beans
- 1 tablespoon olive oil
- 1/2 red onion, small, finely diced
- 2 cloves garlic, minced
- 1 can canned black beans, 15-ounce, rinsed and drained
- 1/4 cup vegetable broth
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 tablespoon lime juice, freshly squeezed
- 2 tablespoons fresh cilantro, chopped
- 1/4 teaspoon salt
For the Creamy Avocado Crema
- 1 ripe avocado, large
- 2 tablespoons lime juice, freshly squeezed
- 2 tablespoons water, or more, as needed
- 2 tablespoons fresh cilantro, chopped (optional)
- 1/4 teaspoon salt
For Serving (Optional Toppings)
- 1 cup frozen corn, thawed
- 1/2 cup cherry tomatoes, halved
- 2 tablespoons fresh cilantro, chopped
- 1/4 teaspoon red pepper flakes, or to taste
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, combine the diced sweet potatoes with 2 tablespoons of olive oil, 1 tablespoon of smoked paprika, 1 teaspoon of garlic powder, 1/2 teaspoon of ground cumin, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss until the sweet potatoes are evenly coated.
⏱️ 5 min - 3
Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.
⏱️ 30 min•🌡️ 400 - 4
While the sweet potatoes are roasting, prepare the black beans. Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the diced red onion and sauté for 3-4 minutes until softened.
⏱️ 5 min - 5
Add the minced garlic to the skillet and cook for another minute until fragrant. Stir in the rinsed and drained black beans, vegetable broth, 1/2 teaspoon of ground cumin, 1/2 teaspoon of smoked paprika, and 1/4 teaspoon of salt. Bring to a simmer and cook for 5-7 minutes, allowing the flavors to meld and the liquid to slightly reduce.
⏱️ 10 min - 6
Remove the black beans from the heat and stir in 1 tablespoon of fresh lime juice and 2 tablespoons of chopped fresh cilantro.
⏱️ 2 min - 7
For the avocado crema, combine the flesh of the ripe avocado, 2 tablespoons of fresh lime juice, 2 tablespoons of water, 2 tablespoons of chopped fresh cilantro (if using), and 1/4 teaspoon of salt in a blender or food processor. Blend until completely smooth and creamy, adding more water 1 tablespoon at a time if needed to reach your desired consistency.
⏱️ 5 min - 8
To assemble the bowls, divide the roasted sweet potatoes and spiced black beans among four serving bowls. Top with thawed corn, halved cherry tomatoes, a generous drizzle of avocado crema, and a sprinkle of fresh cilantro and red pepper flakes, if desired. Serve immediately.
⏱️ 3 min