Mexican Black Bean Sweet Potato Bowls
A colorful vegetarian bowl with roasted sweet potato, black beans, corn, lime, cumin, and paprika.
Instructions
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Preheat the oven to 200°C / 400°F and line a baking tray.
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Toss sweet potato cubes with olive oil, cumin, paprika, and salt.
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Roast until tender inside and lightly browned at the edges.
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Warm black beans and corn in a pan until hot.
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Mix tomatoes, cucumber, herbs, and lime juice into a quick fresh topping.
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Divide roasted sweet potato into bowls and add beans and corn.
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Spoon the fresh topping over each bowl.
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Taste and add more lime or salt before serving.
Tips
Cut the sweet potato into even cubes so all pieces roast at the same speed.
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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