Description
A vibrant and wholesome bowl packed with roasted sweet potatoes, seasoned black beans, corn, and sautéed vegetables—finished with creamy toppings and fresh herbs. Naturally vegetarian and gluten-free, it’s a customizable and nourishing meal perfect for lunch, dinner, or meal prep.
Ingredients
- 2 medium sweet potatoes, diced (skin on or peeled)
- 1 tablespoon olive oil (for roasting)
- 1 tablespoon taco seasoning (divided)
- Salt and pepper to taste
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 red bell pepper, chopped
- 1 small red onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil (for sautéing)
- Sour cream or Greek yogurt (for topping)
- Fresh cilantro, chopped
- Optional: avocado, salsa, lime wedges, tortilla strips
Instructions
- Preheat the oven to 400°F (200°C).
- Place diced sweet potatoes on a baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with half the taco seasoning, salt, and pepper. Toss to coat.
- Roast sweet potatoes for 25–30 minutes, flipping halfway through, until golden and tender.
- Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Add chopped onion and bell pepper. Sauté for 5–7 minutes.
- Add garlic, cook for 1 more minute until fragrant.
- Stir in black beans, corn, and remaining taco seasoning. Cook for another 5 minutes, stirring occasionally.
- To serve, layer the warm veggie-bean mix into bowls. Top with roasted sweet potatoes.
- Garnish with sour cream or Greek yogurt, cilantro, and any optional toppings.
- Serve immediately or store for later.
- Prep Time: 10 minutes
- Cook Time: 30 minutes