Ingredients
2 medium sweet potatoes, peeled and cubed
1 tbsp olive oil
1 tsp smoked paprika
½ tsp ground cumin
Salt to taste
1 cup black beans, rinsed
1 avocado, sliced
1 cup shredded lettuce
½ cup corn kernels
¼ cup diced red onion
2 tbsp salsa or pico de gallo
Lime wedges (for serving)
Instructions
1. Preheat oven to 425°F (220°C).
2. Toss cubed sweet potatoes with olive oil, paprika, cumin, and salt.
3. Spread in a single layer on a baking sheet and roast for 25–30 minutes, flipping halfway.
4. While roasting, prep toppings: rinse beans, slice avocado, and chop veggies.
5. Once sweet potatoes are golden, remove from oven.
6. Assemble bowls: start with lettuce, then layer sweet potatoes, beans, veggies, and salsa.
7. Serve with lime wedges. Mix and enjoy!
Notes
Store each component separately in the fridge for up to 4 days.
Add grilled chicken or tofu for extra protein.
Use Greek yogurt or chipotle crema for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Roasting
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 280mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 12g
- Protein: 9g
- Cholesterol: 0mg