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Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.

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.

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.

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.

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.

Remove the black beans from the heat and stir in 1 tablespoon of fresh lime juice and 2 tablespoons of chopped fresh cilantro.

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.

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.


Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.

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.

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.

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.

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.

Remove the black beans from the heat and stir in 1 tablespoon of fresh lime juice and 2 tablespoons of chopped fresh cilantro.

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.

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.
