Ingredients
Scale
- 2 large sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 tablespoon olive oil (or avocado oil for a milder flavor)
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup cooked brown rice or quinoa (substitute with cauliflower rice for low-carb)
- 1 cup fresh corn kernels (frozen works fine, just thaw first)
- 1 ripe avocado, sliced
- 1/2 cup chopped fresh cilantro
- 1/4 cup diced red onion
- Juice of 1 lime
- Salt and pepper, to taste
- Optional toppings: crumbled feta cheese or vegan cheese, salsa fresca, sliced jalapeños
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, toss the diced sweet potatoes with olive oil, smoked paprika, cumin, chili powder, garlic powder, salt, and pepper until evenly coated. Mama Lou always said seasoning was the soul of a dish, so don’t be shy here!
- Spread the sweet potatoes in a single layer on the baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized at the edges.
- While the sweet potatoes roast, prepare the brown rice or quinoa according to package instructions. I like to make a big batch on Sunday, so I’m ready for the week ahead.
- In a medium skillet over medium heat, warm the corn kernels and black beans together for about 5 minutes, stirring occasionally. This brings out their natural sweetness and melds the flavors.
- Once everything is cooked, assemble your bowls starting with a base of rice or quinoa. Then layer on the roasted sweet potatoes, black bean and corn mixture, diced red onions, and fresh avocado slices.
- Squeeze lime juice over the bowls and sprinkle chopped cilantro on top. Add any optional toppings like feta or salsa fresca for extra zing.
- Give everything a gentle toss before eating to mix the flavors, or serve as is for a pretty presentation. I remember sharing these bowls with Ouma and marveling at how something so simple could taste so vibrant and fulfilling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International