Description
A healthy, colorful, and hearty bowl packed with roasted sweet potatoes, protein, grains, fresh veggies, and flavorful sauces. Perfect for an easy weeknight dinner that’s both satisfying and nutritious.
Ingredients
2 medium sweet potatoes, peeled and cubed
1 cup black beans, rinsed and drained
1 cup cooked quinoa or brown rice
1 bell pepper, thinly sliced
1 small onion, thinly sliced
1 avocado, sliced
1 lime, cut into wedges
2 tbsp olive oil
1 tsp smoked paprika
1 tsp chili powder
Salt and pepper to taste
Fresh cilantro for garnish
Optional toppings: shredded cheese, salsa, Greek yogurt
Instructions
Preheat oven to 400°F (200°C). Toss sweet potato cubes in olive oil, smoked paprika, chili powder, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, tossing halfway.
While sweet potatoes roast, cook quinoa or rice according to package instructions. Heat black beans in a small pan. Sauté bell peppers and onions until tender.
Assemble bowls by layering grains, roasted sweet potatoes, protein (black beans or your choice), sautéed vegetables, and avocado slices.
Top with fresh cilantro, lime wedges, and optional toppings like salsa, cheese, or Greek yogurt. Drizzle your favorite sauce if desired.
Serve immediately and enjoy!
Notes
Roast sweet potatoes in advance for a quicker weeknight meal.
Keep sauces and toppings separate until serving to preserve freshness.
Adjust protein and toppings to suit vegan, vegetarian, or meat-based preferences.
Add crunchy elements like tortilla strips or toasted pumpkin seeds for texture.
For extra flavor, sprinkle a dash of cumin or smoked paprika on beans or grains.
- Prep Time: 15 minutes
- Cook Time: 25 minutes