Bols mexicains de haricots noirs et patate douce
A colorful vegetarian bowl with roasted sweet potato, black beans, corn, lime, cumin, and paprika.
Préparation
-
Preheat the oven to 200°C / 400°F and line a baking tray.
-
Toss sweet potato cubes with olive oil, cumin, paprika, and salt.
-
Roast until tender inside and lightly browned at the edges.
-
Warm black beans and corn in a pan until hot.
-
Mix tomatoes, cucumber, herbs, and lime juice into a quick fresh topping.
-
Divide roasted sweet potato into bowls and add beans and corn.
-
Spoon the fresh topping over each bowl.
-
Taste and add more lime or salt before serving.
Astuces
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 par portion
Questions fréquentes
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.
Avis
Laisser un avis
Pas encore d'avis. Soyez le premier à la cuisiner.
Vous aimerez aussi
40 min
Poêlée mexicaine riz, maïs et haricots noirs
Une poêlée colorée de riz avec haricots noirs, maïs, poivron, tomate, cumin, paprika et citron vert.
40 min
Bol mexicain poulet, maïs et riz
Un bol nourrissant avec poulet épicé, maïs, haricots noirs, poivron, citron vert, cumin et coriandre.
28 min
Riz sauté chinois aux œufs et gingembre
Riz sauté rapide avec œufs brouillés, chou, poivron, gingembre, sésame, citron vert et grains bien séparés.