Colorful bowls featuring roasted sweet potatoes, black beans, fresh veggies, and a tangy lime dressing.
# What You Need:
→ Vegetables
01 - 2 large sweet potatoes, peeled and cubed
02 - 1 red bell pepper, diced
03 - 1 small red onion, thinly sliced
04 - 1 cup cherry tomatoes, halved
05 - 1 avocado, diced
06 - 1 cup shredded red cabbage
07 - 1 jalapeño, sliced (optional)
→ Beans and Grains
08 - 1 can (15 oz) black beans, drained and rinsed
09 - 2 cups cooked brown rice or quinoa
→ Spices and Seasonings
10 - 2 tbsp olive oil
11 - 1 tsp ground cumin
12 - 1 tsp smoked paprika
13 - ½ tsp chili powder
14 - ½ tsp garlic powder
15 - Salt and black pepper, to taste
→ Lime Dressing
16 - 3 tbsp fresh lime juice
17 - 2 tbsp olive oil
18 - 1 tbsp maple syrup
19 - 1 clove garlic, minced
20 - ¼ cup chopped fresh cilantro
21 - Salt, to taste
→ Toppings (optional)
22 - Fresh cilantro leaves
23 - Lime wedges
24 - Vegan sour cream
# How To Make It:
01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - Toss cubed sweet potatoes with 1 tablespoon olive oil, ground cumin, smoked paprika, chili powder, garlic powder, salt, and black pepper in a large bowl.
03 - Spread the sweet potatoes evenly on the baking sheet and roast for 20 minutes. Add diced red bell pepper and sliced red onion, drizzle with the remaining olive oil, and roast for an additional 10 minutes until vegetables are tender and caramelized.
04 - Combine fresh lime juice, olive oil, maple syrup, minced garlic, chopped cilantro, and salt in a small bowl; whisk until well blended.
05 - Heat drained black beans in a small saucepan over low heat until warmed through.
06 - Divide cooked brown rice or quinoa evenly among four bowls. Top each with roasted sweet potatoes, bell pepper, onion, black beans, cherry tomatoes, shredded cabbage, diced avocado, and optional jalapeño slices.
07 - Drizzle lime dressing over each bowl and garnish with cilantro leaves and lime wedges. Add vegan sour cream if desired.
