Tex-Mex Sweet Potato Bowls

In recent years, plant-based meals have surged in popularity, transforming the way we think about food and nutrition. With a growing awareness of health benefits, environmental sustainability, and ethical considerations, individuals are increasingly turning to vegetarian and vegan options. One dish that beautifully embodies this trend is the Spicy Tex-Mex Sweet Potato Bowl. This vibrant, nutritious dish not only satisfies the palate but also packs a punch with its fusion of flavors and textures.

Discover the deliciousness of Spicy Tex-Mex Sweet Potato Bowls! This vibrant, plant-based dish features nutrient-rich sweet potatoes paired with hearty black beans, crunchy corn, and colorful fresh vegetables. It's perfect for anyone looking to add more plant-based meals to their diet. Easy to customize, these bowls are not only satisfying but also packed with flavor and nutrition. Elevate your meal times with this healthy option that everyone will love!

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Ingredients

2 medium sweet potatoes, peeled and cut into 1-inch cubes

1 tablespoon olive oil

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/4 teaspoon smoked paprika

Sea salt and freshly ground black pepper, to taste

1 can (15 oz) black beans, drained and rinsed thoroughly

1 cup corn kernels (fresh, frozen, or canned)

1 red bell pepper, diced into bite-sized pieces

1 ripe avocado, diced

1/2 cup cherry tomatoes, halved

1/4 cup red onion, finely chopped

1/2 cup fresh cilantro leaves, roughly chopped

1/4 cup crumbled feta cheese (optional)

Lime wedges for serving

Instructions

Preheat the Oven: Begin by preheating your oven to 425°F (220°C) to ensure it's hot enough for roasting.

Prepare Sweet Potatoes: In a large mixing bowl, combine the diced sweet potatoes with olive oil, chili powder, ground cumin, smoked paprika, and season with sea salt and freshly ground black pepper. Toss until the sweet potatoes are evenly coated with the spice mixture.

Roast Sweet Potatoes: Spread the seasoned sweet potatoes out onto a baking sheet in a single layer. Place them in the preheated oven and roast for 25-30 minutes, or until they are fork-tender and lightly caramelized around the edges. Be sure to stir them halfway through for even cooking.

Cook the Vegetables: While the sweet potatoes are roasting, heat a skillet over medium heat. Add the diced red bell pepper and sauté for about 5 minutes until it softens. Then, add the drained black beans and corn, continuing to cook for an additional 3-4 minutes until heated through. Season the mixture with salt and pepper to your liking.

Assemble the Bowls: Once the sweet potatoes are roasted, remove them from the oven and set aside. In serving bowls, create a vibrant layer starting with the roasted sweet potatoes, followed by the black bean and corn mixture. Top with diced avocado, halved cherry tomatoes, red onion, and freshly chopped cilantro.

Add Finishing Touches: If desired, sprinkle crumbled feta cheese atop each bowl. For a refreshing burst of flavor, squeeze fresh lime juice over the assembled ingredients.

Serve: Serve the bowls immediately, garnished with extra lime wedges and a sprinkle of cilantro on the side for an added touch of freshness.

Prep Time, Total Time, Servings: 15 minutes | 40 minutes | Serves 4

- Presentation Tips: For an eye-catching presentation, arrange colorful ingredients in a circular pattern in the bowl, showcasing the vibrant colors of each component.