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In recent years, the culinary world has seen a substantial shift toward plant-based meals, as more individuals seek nutritious and delicious options that cater to both health and taste. Among the multitude of vibrant recipes that have emerged, Sweet & Savory Roasted Sweet Potato Black Bean Bowls stand out as a quintessential dish. This delightful combination of roasted sweet potatoes, protein-packed black beans, and fresh toppings creates a colorful and satisfying meal that not only pleases the palate but also nourishes the body.

Roasted Sweet Potato Black Bean Bowls

Discover the vibrant flavors of Sweet & Savory Roasted Sweet Potato Black Bean Bowls, a delicious plant-based dish perfect for any meal. This recipe combines the natural sweetness of roasted sweet potatoes with protein-rich black beans, creating a satisfying and nutritious bowl. Easy to prepare and versatile for meal prep, you can customize it with fresh toppings like avocado, tomatoes, and herbs to elevate both taste and nutrition. Embrace healthy eating with this visually appealing bowl that is as good for your body as it is for your palate.
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Ingredients
  

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

1 tablespoon olive oil

1 teaspoon smoked paprika

1/2 teaspoon ground cumin

1/4 teaspoon cayenne pepper (optional for spice)

Salt and pepper to taste

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

1 cup cooked quinoa (or rice of your choice)

1 cup cherry tomatoes, halved

1 avocado, sliced

1/4 cup fresh cilantro, chopped

1 lime, cut into wedges

Optional toppings: feta cheese, jalapeños, and Greek yogurt or sour cream

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare Sweet Potatoes: Place the diced sweet potatoes in a large mixing bowl. Drizzle with olive oil, and sprinkle in smoked paprika, cumin, cayenne pepper, salt, and pepper. Toss until the sweet potatoes are evenly coated.

      Roast Sweet Potatoes: Spread the seasoned sweet potatoes in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through for even cooking.

        Warm the Black Beans: While the sweet potatoes are roasting, heat the black beans in a small saucepan over medium heat until warmed through. Season with salt and pepper to taste.

          Assemble the Bowls: In a serving bowl, start with a base of cooked quinoa. Top with roasted sweet potatoes, warmed black beans, cherry tomatoes, and sliced avocado.

            Garnish: Sprinkle chopped cilantro over the bowls and add any optional toppings you desire, such as crumbled feta, sliced jalapeños, or a dollop of Greek yogurt or sour cream.

              Serve: Squeeze fresh lime juice over each bowl just before serving. Enjoy your delightful Sweet & Savory Roasted Sweet Potato Black Bean Bowls!

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings