A vibrant bowl with roasted sweet potatoes, black beans, fresh veggies, and zesty lime dressing.
# 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 tablespoons olive oil
11 - 1 teaspoon ground cumin
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon chili powder
14 - 1/2 teaspoon garlic powder
15 - Salt and black pepper, to taste
→ Lime Dressing
16 - 3 tablespoons fresh lime juice
17 - 2 tablespoons olive oil
18 - 1 tablespoon 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
# How-To Steps:
01 - Set oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, toss cubed sweet potatoes with 1 tablespoon olive oil, cumin, smoked paprika, chili powder, garlic powder, salt, and pepper. Spread evenly on the prepared baking sheet.
03 - Roast sweet potatoes for 20 minutes. Add diced red bell pepper and sliced red onion to the sheet, drizzle with remaining olive oil, then roast for an additional 10 minutes until vegetables are tender and caramelized.
04 - Whisk fresh lime juice, olive oil, maple syrup, minced garlic, chopped cilantro, and salt together in a small bowl.
05 - Heat drained black beans over low heat in a small saucepan until warmed through.
06 - Distribute cooked brown rice or quinoa among four bowls. Top each with roasted sweet potatoes, red bell pepper, red onion, black beans, cherry tomatoes, shredded cabbage, diced avocado, and optional jalapeño slices.
07 - Drizzle lime dressing over each bowl. Garnish with fresh cilantro leaves and lime wedges. Optionally, add vegan sour cream.
