Tex-Mex Sweet Potato Bowls

In a world where busy schedules often dictate our eating habits, finding meals that are both healthy and bursting with flavor can be a challenge. The Sweet & Spicy Tex-Mex Sweet Potato Bowls are here to save the day, offering a delightful balance of nutrition and taste that will leave your taste buds dancing. This vibrant dish combines the earthy sweetness of roasted sweet potatoes with the zesty, bold flavors characteristic of Tex-Mex cuisine, making it a perfect option for lunch or dinner that satisfies both hunger and cravings.

Discover the irresistible Sweet & Spicy Tex-Mex Sweet Potato Bowls, a vibrant and healthy meal perfect for any busy schedule. This delicious dish features roasted sweet potatoes, black beans, and fresh veggies, all bursting with Tex-Mex flavors. Packed with nutrients and customizable to your taste, it’s an excellent way to enjoy wholesome ingredients. Whether for lunch or dinner, these bowls are sure to satisfy your cravings while nourishing your body. Try them today!

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Ingredients

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

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

½ teaspoon garlic powder

½ teaspoon onion powder

1 teaspoon chili powder

Salt and pepper, to taste

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

1 cup corn (frozen or drained canned)

1 red bell pepper, diced

½ red onion, finely chopped

1 avocado, sliced

1 cup cherry tomatoes, halved

½ cup fresh cilantro, chopped

Juice of 1 lime

½ cup feta cheese or crumbled queso fresco (optional)

Sour cream or Greek yogurt, for topping (optional)

Instructions

Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to ensure it reaches the right temperature while you prepare the ingredients.

Season the Sweet Potatoes: In a large mixing bowl, combine the diced sweet potatoes, olive oil, smoked paprika, ground cumin, garlic powder, onion powder, chili powder, and a generous pinch of salt and pepper. Toss everything well until the sweet potatoes are evenly coated with the seasoning mix.

Roast the Sweet Potatoes: Line a baking sheet with parchment paper and spread the seasoned sweet potatoes in a single layer on the sheet. Roast in the preheated oven for about 25-30 minutes, turning them halfway through to promote even cooking, until they are tender and beautifully caramelized.

Prepare the Filling: While the sweet potatoes are roasting, heat a splash of olive oil in a skillet over medium heat. Add the finely chopped red onion and diced red bell pepper, sautéing for about 5-7 minutes until they soften and become fragrant. Then, stir in the black beans and corn, cooking until heated through. Season this mixture with salt and pepper according to your taste.

Assemble the Bowls: Once the sweet potatoes have finished roasting, transfer them into serving bowls. Generously top each bowl with the sautéed black bean and corn mixture. Then, layer on the sliced avocado, halved cherry tomatoes, and sprinkle with fresh cilantro.

Finish with Lime and Cheese: Drizzle fresh lime juice generously over each bowl, then add a sprinkle of feta cheese or queso fresco, if desired. For an extra creamy touch, add a dollop of sour cream or Greek yogurt to each serving.

Serve and Enjoy: Gently mix the layers in your bowl with a fork to combine the flavors together; then, dive in and relish this vibrant and nutritious Tex-Mex delight!

Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings

- Presentation Tips: For an eye-catching presentation, serve in colorful bowls and garnish with additional lime wedges and a scatter of fresh cilantro on top.