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- 2 large sweet potatoes, peeled and diced - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn (fresh, frozen, or canned) - 1 red bell pepper, diced - 1 small red onion, diced - 3 cloves garlic, minced - 2 tablespoons olive oil - 1 cup quinoa or brown rice - 1 ripe avocado, sliced - Fresh cilantro, chopped (for garnish) - Juice of 1 lime - Salt and pepper to taste - Optional: chili powder or cumin for added flavor

Family-Friendly Sweet Potato and Black Bean Bowls

Discover the deliciousness of Sweet Potato & Black Bean Bliss Bowls, a plant-based meal that's both nutritious and satisfying. This vibrant dish features roasted sweet potatoes and hearty black beans, packed with vitamins, fiber, and protein. Add colorful vegetables and grains for a well-rounded meal that caters to all diets. Perfect for lunch or dinner, it's easy to customize with your favorite toppings. Dive into a bowl of health and flavor that supports your well-being and culinary creativity.
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Ingredients
  

2 medium sweet potatoes, peeled and cut into 1-inch cubes

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

1 cup corn kernels (can be fresh or frozen)

1 red bell pepper, diced into small pieces

1 small red onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon chili powder (optional for an extra kick)

2 tablespoons olive oil, divided

Salt and freshly ground black pepper to taste

1 cup cooked quinoa or brown rice

1 ripe avocado, sliced

Fresh cilantro leaves, for garnish

Lime wedges, for serving

Instructions
 

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

    Roast the Sweet Potatoes: In a large mixing bowl, combine the cubed sweet potatoes with 1 tablespoon of olive oil, and season generously with salt, pepper, cumin, smoked paprika, and chili powder (if using). Toss well until the sweet potatoes are thoroughly coated in the seasoning mixture. Spread them out in a single layer on a baking sheet and roast for 20-25 minutes, or until they are tender to the fork and have developed a slight caramelization, stirring halfway through for even cooking.

      Sauté the Vegetables: While the sweet potatoes are roasting, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the chopped red onion and minced garlic, sautéing for approximately 2-3 minutes until the onion is translucent. Incorporate the diced red bell pepper and corn, continuing to cook for an additional 5-7 minutes or until the vegetables have softened and are vibrant in color.

        Combine Beans and Vegetables: Stir in the rinsed black beans into the skillet with the sautéed vegetables. Season with additional salt and pepper to taste, and cook for about 3 minutes more, just enough to heat the beans through. Once heated, remove the skillet from heat and set aside.

          Assemble the Bowls: In individual serving bowls, divide the cooked quinoa or brown rice as a base. Top each bowl generously with the roasted sweet potatoes and the flavorful black bean mixture.

            Garnish and Serve: Finish each bowl by layering on slices of fresh avocado and a sprinkle of chopped cilantro. Serve with lime wedges on the side for an added zesty touch.

              Prep Time, Total Time, Servings:

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