Description
A nutritious and flavorful burrito bowl featuring roasted sweet potatoes and fresh toppings.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp cumin
- ½ tsp garlic powder
- ½ tsp salt
- 1 cup cooked black beans (drained and rinsed)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup chopped romaine or mixed greens
- ½ cup diced tomatoes
- ¼ cup chopped cilantro
- ½ cup guacamole
- Lime wedges, optional
Instructions
- Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, paprika, cumin, garlic powder, and salt. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway.
- While potatoes roast, rinse and drain the beans and corn. Dice the tomatoes, chop the cilantro and greens.
- If making fresh guacamole, mash avocados with salt and lime juice.
- To assemble, start with greens in a bowl. Arrange sweet potatoes, black beans, corn, tomatoes, and cilantro around the bowl.
- Add a generous scoop of guacamole in the center.
- Squeeze lime over the top and enjoy immediately.
Notes
- This dish can be served warm or cold.
- Feel free to add other toppings like jalapeños or cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10.5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg