Colorful bowls with roasted sweet potatoes, black beans, fresh veggies, and zesty lime dressing for a vibrant meal.
# What You’ll 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 - 1/2 tsp chili powder
14 - 1/2 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 - 1/4 cup chopped fresh cilantro
21 - Salt, to taste
→ Toppings (optional)
22 - Fresh cilantro leaves
23 - Lime wedges
24 - Vegan sour cream
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss cubed sweet potatoes with 1 tablespoon olive oil, cumin, smoked paprika, chili powder, garlic powder, salt, and pepper in a large bowl.
03 - Spread seasoned sweet potatoes evenly on the baking sheet and roast for 20 minutes.
04 - Add diced red bell pepper and sliced red onion to the baking sheet, drizzle with remaining olive oil, and roast for another 10 minutes until tender and caramelized.
05 - Whisk together lime juice, olive oil, maple syrup, minced garlic, chopped cilantro, and salt in a small bowl.
06 - Warm black beans gently in a small saucepan over low heat until heated through.
07 - Distribute cooked brown rice or quinoa evenly among four bowls. Layer roasted sweet potatoes, bell pepper, onion, black beans, cherry tomatoes, shredded cabbage, avocado, and jalapeño slices if desired.
08 - Drizzle each bowl with lime dressing and garnish with fresh cilantro leaves and lime wedges. Add vegan sour cream if preferred.
