Roasted sweet potatoes, black beans, fresh vegetables, and a zesty lime dressing come together in a vibrant bowl.
# What You Need:
→ Vegetables
01 - 2 large sweet potatoes, peeled and cubed
02 - 1 red bell pepper, diced
03 - 1 small red onion, thinly sliced
04 - 1 cup cherry tomatoes, halved
05 - 1 avocado, diced
06 - 1 cup shredded red cabbage
07 - 1 jalapeño, sliced (optional)
→ Beans and Grains
08 - 1 can (15 oz) black beans, drained and rinsed
09 - 2 cups cooked brown rice or quinoa
→ Spices and Seasonings
10 - 2 tbsp olive oil
11 - 1 tsp ground cumin
12 - 1 tsp smoked paprika
13 - 1/2 tsp chili powder
14 - 1/2 tsp garlic powder
15 - Salt and black pepper, to taste
→ Lime Dressing
16 - 3 tbsp fresh lime juice
17 - 2 tbsp olive oil
18 - 1 tbsp maple syrup
19 - 1 clove garlic, minced
20 - 1/4 cup chopped fresh cilantro
21 - Salt, to taste
→ Optional Toppings
22 - Fresh cilantro leaves
23 - Lime wedges
24 - Vegan sour cream
# How To Make It:
01 - Set oven to 425°F and line a baking sheet with parchment paper.
02 - Toss cubed sweet potatoes with 1 tablespoon olive oil, ground cumin, smoked paprika, chili powder, garlic powder, salt, and pepper in a large bowl. Spread evenly on the baking sheet.
03 - Roast sweet potatoes for 20 minutes. Add diced red bell pepper and sliced red onion, drizzle with remaining olive oil, and continue roasting for 10 more minutes until vegetables are tender and caramelized.
04 - Whisk lime juice, olive oil, maple syrup, minced garlic, chopped cilantro, and salt in a small bowl until combined.
05 - Heat black beans in a small saucepan over low heat until warmed through.
06 - Distribute cooked brown rice or quinoa into four bowls. Top each with roasted sweet potatoes, bell pepper, onion, black beans, cherry tomatoes, shredded cabbage, avocado, and jalapeño slices if desired.
07 - Drizzle lime dressing over the bowls. Garnish with fresh cilantro leaves, lime wedges, and vegan sour cream as preferred.
