Spicy Sweet Potato and Black Bean Bowls
Spicy Sweet Potato and Black Bean Bowls
Ingredients
For the Roasted Vegetables
- 2 sweet potatoes, medium, peeled and diced into 1/2 inch cubes
- 2 bell peppers, any color, cored, seeded, and diced
- 1/2 red onion, medium, diced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin, ground
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, or to taste
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper, freshly ground
For the Bowls
- 1 can black beans, 15 ounce, rinsed and drained
- 1 avocado, ripe, diced
- 1 lime, juiced
- 1/4 cup fresh cilantro, chopped, plus more for garnish
- 2 tablespoons pumpkin seeds, raw, unsalted
- 3 cups cooked brown rice, optional, for serving
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400°F - 2
In a large bowl, combine the diced sweet potatoes, bell peppers, and red onion. Drizzle with olive oil and sprinkle with chili powder, ground cumin, smoked paprika, cayenne pepper, sea salt, and black pepper. Toss well to ensure all vegetables are evenly coated.
⏱️ 5 min - 3
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, or until the sweet potatoes are tender and slightly caramelized, flipping once halfway through cooking.
⏱️ 30 min•🌡️ 400°F - 4
While the vegetables are roasting, prepare the black beans. In a medium bowl, combine the rinsed and drained black beans with 1 tablespoon of fresh lime juice and 1/4 cup of chopped fresh cilantro. Stir gently to combine.
⏱️ 5 min - 5
Once the roasted vegetables are done, remove them from the oven. To assemble the bowls, divide the optional cooked brown rice evenly among 4 serving bowls. Top each with a portion of the roasted vegetables and the seasoned black beans.
⏱️ 5 min - 6
Garnish each bowl with diced avocado, a sprinkle of raw pumpkin seeds, and additional fresh cilantro if desired. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Sweet Potato and Black Bean Bowls
Ingredients
For the Roasted Vegetables
- 2 sweet potatoes, medium, peeled and diced into 1/2 inch cubes
- 2 bell peppers, any color, cored, seeded, and diced
- 1/2 red onion, medium, diced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin, ground
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, or to taste
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper, freshly ground
For the Bowls
- 1 can black beans, 15 ounce, rinsed and drained
- 1 avocado, ripe, diced
- 1 lime, juiced
- 1/4 cup fresh cilantro, chopped, plus more for garnish
- 2 tablespoons pumpkin seeds, raw, unsalted
- 3 cups cooked brown rice, optional, for serving
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400°F - 2
In a large bowl, combine the diced sweet potatoes, bell peppers, and red onion. Drizzle with olive oil and sprinkle with chili powder, ground cumin, smoked paprika, cayenne pepper, sea salt, and black pepper. Toss well to ensure all vegetables are evenly coated.
⏱️ 5 min - 3
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, or until the sweet potatoes are tender and slightly caramelized, flipping once halfway through cooking.
⏱️ 30 min•🌡️ 400°F - 4
While the vegetables are roasting, prepare the black beans. In a medium bowl, combine the rinsed and drained black beans with 1 tablespoon of fresh lime juice and 1/4 cup of chopped fresh cilantro. Stir gently to combine.
⏱️ 5 min - 5
Once the roasted vegetables are done, remove them from the oven. To assemble the bowls, divide the optional cooked brown rice evenly among 4 serving bowls. Top each with a portion of the roasted vegetables and the seasoned black beans.
⏱️ 5 min - 6
Garnish each bowl with diced avocado, a sprinkle of raw pumpkin seeds, and additional fresh cilantro if desired. Serve immediately.
⏱️ 5 min