Description
A hearty and colorful bowl meal made with roasted sweet potatoes, warm spices, and fresh toppings—perfect for an easy weeknight dinner or meal prep.
Ingredients
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2 large sweet potatoes, peeled and diced (900 g / 2 lb)
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2 tablespoons olive oil (30 ml)
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1 teaspoon ground cumin (2 g)
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1 teaspoon smoked paprika (2 g)
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½ teaspoon chili powder (1 g)
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½ teaspoon garlic powder (1 g)
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½ teaspoon salt (3 g)
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1 cup uncooked brown rice or quinoa (190 g)
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2 cups water or vegetable broth (480 ml)
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1 can black beans, drained and rinsed (400 g / 14 oz)
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1 cup corn kernels (150 g)
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1 cup cherry tomatoes, halved (150 g)
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1 ripe avocado, sliced
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¼ cup fresh cilantro, chopped (10 g)
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Lime wedges
Instructions
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Preheat oven to 200°C (400°F). Toss sweet potatoes with olive oil and spices, then roast for 25–30 minutes until tender.
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Cook rice or quinoa with water or broth until fluffy.
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Warm black beans and corn in a skillet over medium heat.
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Assemble bowls with grains, sweet potatoes, beans, corn, tomatoes, and avocado.
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Garnish with cilantro and lime before serving.
Notes
Store components separately for easy meal prep and add fresh toppings just before serving for best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes