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Once your sweet potatoes are roasted to perfection and your other components are prepped, it's time to combine everything into a mouthwatering bowl. Start by layering your base, which can be either brown rice, quinoa, or even a bed of fresh greens. This will provide a hearty foundation for the dish.

Tex-Mex Sweet Potato & Corn Bowl

Discover the vibrant flavors of Tex-Mex with this delicious Sweet Potato & Corn Bowl. This recipe combines sweet potatoes, corn, black beans, and colorful veggies for a wholesome meal that’s packed with nutrients. Ideal for busy weeknights or leisurely brunches, it’s easy to customize with toppings like avocado or cheese. With its eye-catching presentation and satisfying taste, this bowl is sure to impress. Enjoy a nutritious and flavorful cooking adventure!
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Ingredients
  

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

1 cup corn kernels (can use fresh, frozen, or canned)

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

1 red bell pepper, diced

1 small red onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

2 tablespoons olive oil, divided

Salt and pepper, to taste

1 avocado, sliced

Fresh cilantro, for garnish

Lime wedges, for serving

Optional: Feta or queso fresco cheese, crumbled for topping

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C). This high temperature will help to caramelize the sweet potatoes effectively.

    Roast the Sweet Potatoes: In a large mixing bowl, combine the diced sweet potatoes with 1 tablespoon of olive oil, ground cumin, chili powder, smoked paprika, and a generous sprinkle of salt and pepper. Toss until the sweet potatoes are evenly coated in the spices. Transfer the seasoned sweet potatoes onto a baking sheet lined with parchment paper. Spread them out to ensure they roast evenly. Roast in the preheated oven for approximately 25-30 minutes, or until they are tender and golden brown, flipping them halfway through the cooking time for even roasting.

      Sauté the Vegetables: While the sweet potatoes are roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the finely chopped red onion and diced red bell pepper. Sauté for about 5-7 minutes, stirring frequently, until both vegetables are softened and begin to develop some color. Stir in the minced garlic and corn, cooking for an additional 3-4 minutes until the garlic is fragrant and the corn is heated through. Add the rinsed black beans to the skillet, stirring to combine, and cook just until they are warmed through, about 2 minutes. Season the mixture with salt and pepper to taste.

        Assemble the Bowls: Once the sweet potatoes are fully roasted, remove them from the oven. To serve, assemble the bowls by placing a generous layer of roasted sweet potatoes at the bottom. Spoon the sautéed vegetable and bean mixture generously over the sweet potatoes. Top each bowl with slices of fresh avocado and sprinkle with chopped cilantro for a bright, fresh finish.

          Serve: Present the bowls with lime wedges on the side, allowing everyone to squeeze fresh lime juice over their bowl for an added zesty flavor. If desired, offer crumbled feta or queso fresco cheese for those who enjoy a creamy, savory addition.

            Prep Time: 15 min | Total Time: 45 min | Servings: 4 servings