Mexican Black Bean Sweet Potato Avocado Bowls
Roasted sweet potatoes with black beans, corn, avocado, lime, cumin, paprika, cilantro, and warm rice.
Instructions
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Preheat the oven to 210°C / 410°F and line a tray.
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Toss the sweet potatoes with olive oil, cumin, paprika, and salt.
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Roast until tender and browned at the edges.
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Warm the black beans and corn in a pan.
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Divide the warm rice among serving bowls.
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Top with the sweet potatoes, black beans, corn, and avocado.
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Finish with lime juice and fresh cilantro.
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Serve warm.
Tips
Roast the sweet potatoes until their edges caramelize for deeper flavor.
Notes
Nutrition is an estimate and may vary by ingredient brand, portion size, and cooking method.
Nutrition per serving
Frequently asked
Can I make this ahead?
Yes. Prepare it ahead and store it covered in the refrigerator when appropriate.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I adjust the seasoning?
Yes. Taste near the end and adjust salt, acid, herbs, or spices gradually.
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