Description
Crunchy roasted sweet potatoes dusted with chili and cumin fold into warm brown rice, tender black beans, and crisp corn. A splash of lime and silky avocado elevate each bite, delivering a bright, satisfying bowl packed with color and flavor.
Ingredients
- 2 medium sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1 can black beans drained and rinsed
- 1 cup cooked brown rice
- 1 cup corn kernels
- 1/4 cup red onion finely chopped
- 1/2 cup cherry tomatoes halved
- 1/4 cup fresh cilantro chopped
- 1 lime juiced
- 1 ripe avocado sliced
Instructions
- Preheat oven to 425°F (220°C).
- Peel and dice sweet potatoes into 1-inch cubes then toss with olive oil, chili powder, cumin, smoked paprika, and salt.
- Spread sweet potatoes on a baking sheet and roast for 25–30 minutes until tender and lightly browned, stirring halfway through.
- While potatoes roast, heat black beans in a small saucepan over medium heat until warmed through.
- Warm cooked brown rice in the microwave or on the stovetop.
- Divide brown rice among serving bowls and top each with roasted sweet potatoes, black beans, corn, red onion, cherry tomatoes, and sliced avocado.
- Drizzle fresh lime juice over each bowl and garnish with chopped cilantro.
- Serve immediately with hot sauce or sour cream on the side if desired.
Notes
- For extra protein add grilled chicken, shrimp, or tofu.
- Swap brown rice for quinoa or cauliflower rice to vary the base.
- Cut sweet potatoes into uniform pieces to ensure even roasting.
- Store components separately in airtight containers for up to 3 days.