Tex-Mex Sweet Potato Bowls

In the modern culinary landscape, plant-based meals have surged in popularity, captivating the taste buds of health-conscious individuals and food enthusiasts alike. Among the myriad of vibrant and nutritious dishes that have emerged, the Spicy Tex-Mex Sweet Potato Bliss Bowls stand out as a delightful fusion of flavor, texture, and nutrition. This dish not only satisfies the palate but also nourishes the body, making it a perfect fit for anyone looking to embrace a healthier lifestyle while catering to a variety of dietary preferences.

Discover a delightful twist on healthy eating with Spicy Tex-Mex Sweet Potato Bliss Bowls! This nutrient-packed dish combines roasted sweet potatoes, protein-rich black beans, and crunchy corn for a satisfying meal that's perfect for any time of day. Seasoned with aromatic spices and topped with creamy avocado, fresh tomatoes, and zesty garnishes, every bite is bursting with flavor. It's a fantastic way to embrace plant-based eating while enjoying a vibrant, delicious meal. Perfect for vegans, vegetarians, and anyone looking for a hearty, wholesome dish!

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Ingredients

2 large sweet potatoes, peeled and cubed

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon cumin

1 teaspoon chili powder

Salt and pepper to taste

1 can (15 oz) black beans, rinsed and drained

1 cup corn kernels (fresh or frozen)

1 cup cherry tomatoes, halved

1 avocado, diced

½ cup red onion, finely chopped

1 cup chopped fresh cilantro

½ cup crumbled feta or cotija cheese (optional)

Lime wedges, for serving

Hot sauce, for serving (optional)

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).

Prepare the Sweet Potatoes: In a large mixing bowl, toss the cubed sweet potatoes with olive oil, smoked paprika, cumin, chili powder, salt, and pepper until evenly coated.

Roast the Sweet Potatoes: Spread the seasoned sweet potatoes on a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, or until tender and slightly caramelized, stirring halfway through to ensure even cooking.

Prepare the Toppings: While the sweet potatoes are roasting, prepare the toppings. In a bowl, combine the black beans, corn, halved cherry tomatoes, diced avocado, red onion, and chopped cilantro. Squeeze in the juice of one lime and season with salt and pepper. Mix well to combine.

Assemble the Bowls: Once the sweet potatoes are done roasting, divide them evenly among serving bowls. Top each bowl with the black bean and corn mixture.

Garnish: Sprinkle crumbled feta or cotija cheese on top if desired. Add additional cilantro and a lime wedge for squeezing over the top.

Serve: Drizzle with hot sauce if you like an extra kick, and enjoy your delicious Tex-Mex Sweet Potato Bowls!

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4