Tex-Mex Sweet Potato & Corn Bowl

Tex-Mex cuisine is a vibrant fusion of flavors that marries the bold spices of Mexican cooking with the comforting elements of American fare. Known for its hearty ingredients and zesty profiles, Tex-Mex delights the palate with every bite. Among the myriad of dishes that embody this culinary style, the Tex-Mex Sweet Potato & Corn Bowl stands out as a nutritious and satisfying meal perfect for any occasion. Whether you’re looking for a quick weeknight dinner or a dish to impress at a gathering, this bowl combines the earthy sweetness of roasted sweet potatoes, the crunch of fresh corn, and a medley of spices to create a truly unforgettable experience.

Explore the vibrant flavors of the Tex-Mex Sweet Potato & Corn Bowl, a delicious and nutritious dish inspired by the best of Tex-Mex cuisine. This bowl combines roasted sweet potatoes, fresh corn, black beans, and creamy avocado dressing for a satisfying meal that’s easily customizable for any dietary preference. Perfect for weeknight dinners or gatherings, it highlights the beauty of fresh ingredients while providing a colorful, wholesome dining experience. Bring a touch of festivity to your table with this flavorful bowl!

Print Recipe Pin Recipe

Ingredients

For the Sweet Potatoes:

2 medium sweet potatoes, peeled and diced into 1-inch cubes

2 tablespoons olive oil

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

Salt and pepper to taste

For the Corn Salsa:

1 cup corn kernels (fresh, frozen, or canned)

1/2 cup cherry tomatoes, halved

1/4 cup red onion, finely chopped

1 jalapeño, seeded and diced (optional for heat)

1/4 cup cilantro, chopped

Juice of 1 lime

Salt to taste

For the Avocado Dressing:

1 ripe avocado

2 tablespoons Greek yogurt (or plant-based yogurt)

Juice of 1 lime

1 teaspoon garlic powder

Salt and pepper to taste

Water, as needed for consistency

Additional Toppings:

1/2 cup black beans, drained and rinsed

Crumbled feta cheese or cotija cheese (optional)

Extra cilantro for garnish

Instructions

Roast the Sweet Potatoes:

- Preheat your oven to 425°F (220°C).

- In a large bowl, toss the diced sweet potatoes with olive oil, cumin, smoked paprika, garlic powder, salt, and pepper until evenly coated.

- Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper.

- Roast in the preheated oven for about 25-30 minutes, flipping halfway through, until they are tender and lightly caramelized.

Prepare the Corn Salsa:

- In a medium bowl, combine the corn, cherry tomatoes, red onion, jalapeño (if using), cilantro, lime juice, and salt.

- Mix well and set aside to let the flavors meld.

Make the Avocado Dressing:

- In a blender or food processor, combine the avocado, Greek yogurt, lime juice, garlic powder, salt, and pepper.

- Blend until smooth. Add water, a tablespoon at a time, until you reach your desired dressing consistency.

Assemble the Bowl:

- In serving bowls, layer roasted sweet potatoes, corn salsa, and black beans.

- Drizzle with the avocado dressing and sprinkle feta or cotija cheese on top if desired.

- Garnish with extra cilantro for a fresh touch.

Serve and Enjoy:

- Enjoy your Tex-Mex Sweet Potato & Corn Bowl warm or at room temperature!

Prep Time, Total Time, Servings: 15 min | 40 min | 4 servings