Description
A vibrant, comforting bowl packed with roasted sweet potatoes, spiced beans, and fresh toppings—perfect for an easy, satisfying meal.
Ingredients
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2 large sweet potatoes (about 900 g / 2 lb), diced
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2 tablespoons olive oil
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1 teaspoon ground cumin
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1 teaspoon smoked paprika
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½ teaspoon chili powder
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½ teaspoon garlic powder
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½ teaspoon salt
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¼ teaspoon black pepper
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1 cup uncooked brown rice or quinoa (190 g / 6.7 oz)
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2 cups water or vegetable broth (480 ml / 16 fl oz)
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1 tablespoon olive oil
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1 small onion, chopped
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2 cloves garlic, minced
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1 can black beans (400 g / 14 oz), drained and rinsed
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1 cup cherry tomatoes, halved (150 g / 5 oz)
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1 cup corn kernels (150 g / 5 oz)
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1 avocado, sliced
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¼ cup fresh cilantro, chopped (10 g / 0.35 oz)
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Lime wedges, for serving
Instructions
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Preheat oven to 200°C (400°F). Toss sweet potatoes with olive oil and spices, spread on a baking sheet, and roast for 25–30 minutes.
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Cook rice or quinoa with water or broth according to package instructions.
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Sauté onion in olive oil until soft, add garlic, then stir in beans and spices and cook until heated through.
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Assemble bowls with rice or quinoa, sweet potatoes, beans, vegetables, and avocado. Garnish with cilantro and lime.
Notes
These bowls are ideal for meal prep. Store components separately and add fresh toppings just before serving for the best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes