Description
A hearty plant-based bowl loaded with roasted sweet potatoes, black beans, rice, and avocado — colorful, filling, and packed with nutrients. This Southwestern-inspired recipe is perfect for a healthy lunch or meal prep option that is naturally vegan and gluten-free.
Ingredients
Sweet Potato
- 1 large sweet potato, diced
- 1 tbsp olive oil
- ½ tsp cumin
- ½ tsp paprika
- Salt, to taste
- Black pepper, to taste
Main Bowl Ingredients
- 1 cup cooked rice or quinoa
- 1 cup black beans, rinsed and drained
- ½ avocado, sliced
- 2 tbsp salsa or lime dressing
Instructions
- Roast Sweet Potato: Preheat your oven to 400°F (200°C). Toss the diced sweet potato with olive oil, cumin, paprika, salt, and pepper until evenly coated. Spread the sweet potatoes on a baking sheet in a single layer and roast for 25 minutes or until golden and tender.
- Prepare the Bowl: While the sweet potatoes roast, prepare 1 cup of cooked rice or quinoa and rinse and drain the black beans thoroughly.
- Assemble the Bowl: In two serving bowls, layer the cooked rice or quinoa as the base. Top evenly with black beans, roasted sweet potatoes, and sliced avocado.
- Add Dressing: Drizzle each bowl with 1 tablespoon of salsa or lime dressing to add a fresh and zesty flavor.
Notes
- For added protein, add shredded chicken or your preferred protein source.
- This bowl is excellent for meal prep and will keep well in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Bowl
- Method: Roasting
- Cuisine: Southwestern-Inspired
