Description
A hearty and nutritious Southwest-inspired bowl featuring roasted sweet potatoes, black beans, corn, and creamy chipotle sauce. Perfect for a wholesome dinner or meal prep.
Ingredients
Scale
- 2 large sweet potatoes, peeled and cubed (about 4 cups)
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen, thawed)
- 1 avocado, diced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 2 tbsp lime juice
- For the Chipotle Sauce:
- 1/2 cup plain Greek yogurt (or sour cream)
- 1 chipotle pepper in adobo sauce, minced
- 1 tbsp adobo sauce
- 1 tbsp lime juice
- 1/4 tsp salt
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss sweet potatoes with olive oil, chili powder, cumin, smoked paprika, and salt until evenly coated.
- Spread sweet potatoes in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and lightly browned.
- While the sweet potatoes roast, prepare the chipotle sauce: In a small bowl, whisk together Greek yogurt, minced chipotle pepper, adobo sauce, lime juice, and salt until smooth. Adjust seasoning to taste.
- In a separate small bowl, combine black beans, corn, red onion, cilantro, and lime juice. Mix well.
- To assemble the bowls: Divide the roasted sweet potatoes among serving bowls. Top with the black bean and corn mixture, diced avocado, and drizzle generously with chipotle sauce.
- Garnish with extra cilantro if desired. Serve immediately or store in the refrigerator for up to 4 days.
Notes
For a vegan version, use plant-based yogurt or a cashew cream sauce. Add grilled chicken or tofu for extra protein. Omit chipotle pepper for a milder sauce. Leftovers can be reheated in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main Course
- Cuisine: Southwest
Nutrition
- Calories: 450
- Sugar: 12g
- Fat: 18g
- Carbohydrates: 65g
- Protein: 12g