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Description
A quick and healthy weeknight dinner featuring roasted sweet potatoes, black beans, and fresh toppings in a bowl. Perfect for meal prep.
Ingredients
- 2 medium sweet potatoes, diced
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1 can black beans, drained and rinsed
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/4 cup cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Preheat oven to 400°F.
- Toss sweet potatoes with olive oil, cumin, paprika, and salt.
- Spread on a baking sheet and roast for 25 minutes.
- Warm black beans in a small saucepan.
- Divide roasted sweet potatoes and beans into bowls.
- Top with avocado, tomatoes, red onion, and cilantro.
- Squeeze lime juice over each bowl before serving.
Notes
- Use corn or whole-grain rice for extra fiber.
- Swap black beans for chickpeas if preferred.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mexican