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In today's fast-paced world, finding a meal that is not only nutritious but also bursting with flavor can be quite the challenge. Enter the Spicy Sweet Potato Black Bean Bowls—a vibrant and wholesome dish that ticks all the boxes for health, taste, and ease of preparation. This recipe is a delightful fusion of tender roasted sweet potatoes, protein-rich black beans, and fluffy quinoa or brown rice, all brought together with a medley of spices that elevate it to a gourmet experience. Perfect for busy weeknights or leisurely weekend meals, these bowls offer a satisfying option for all, including those following vegan or gluten-free diets.

Spicy Sweet Potato Black Bean Bowls

Elevate your mealtime with Spicy Sweet Potato Black Bean Bowls, a delicious and healthy option perfect for any diet. Packed with tender roasted sweet potatoes, protein-rich black beans, and your choice of quinoa or brown rice, this dish combines flavor and nutrition seamlessly. With its vibrant colors, customizable toppings, and quick preparation method, it's ideal for busy days or leisurely weekends. Dive into a bowl that’s as satisfying visually as it is delicious and nourishing!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

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

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

1/2 teaspoon chili powder

1/2 teaspoon garlic powder

Salt and pepper to taste

1 cup cooked quinoa (or brown rice)

1 avocado, sliced

1 cup corn (frozen or fresh)

1 lime, juiced

Fresh cilantro, chopped (for garnish)

Hot sauce (optional)

Instructions
 

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

    Season the Sweet Potatoes: In a large bowl, toss the diced sweet potatoes with olive oil, smoked paprika, ground cumin, chili powder, garlic powder, salt, and pepper until evenly coated.

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

        Prepare the Quinoa/Rice: While the sweet potatoes are roasting, cook the quinoa or brown rice according to package instructions. Add a pinch of salt to the cooking water for extra flavor.

          Heat the Black Beans: In a small saucepan, over medium heat, add the drained black beans and corn. Season with a bit of salt and pepper, and heat until warmed through, about 5-7 minutes. Remove from heat and stir in the lime juice.

            Assemble the Bowls: Once the sweet potatoes are roasted, divide the cooked quinoa or rice into bowls. Top with the warm black beans and corn mixture, followed by the roasted sweet potatoes and sliced avocado.

              Garnish and Serve: Drizzle with hot sauce if desired, and sprinkle fresh cilantro over the top. Serve warm and enjoy your vibrant and flavorful bowl!

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4