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In recent years, the popularity of plant-based meals has surged, capturing the attention of health-conscious eaters and culinary enthusiasts alike. With more people recognizing the benefits of incorporating fruits, vegetables, legumes, and whole grains into their diets, plant-based recipes have become a staple in homes and restaurants. One such dish that has garnered attention for its delicious flavors and hearty texture is the Sweet Potato & Black Bean Bowl. This vibrant and nutritious meal is not only appealing to those who follow a vegan or vegetarian lifestyle, but it also caters to a wide array of dietary preferences, making it an excellent option for everyone.

Sweet Potato And Black Bean Bowl

Elevate your lunch game with this vibrant Sweet Potato & Black Bean Bowl, a perfect vegetarian lunch option packed with nutrients. With a delicious mix of sweet potatoes, black beans, and fresh veggies, it also serves as a low-carb lunch that fuels your body without the extra carbs. Discover the benefits of afterka and make mealtime exciting! VegetarianLunch LowCarbLunch HealthyEating PlantBased Nutrition SweetPotato MealPrep
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Ingredients
  

2 medium sweet potatoes, peeled and diced

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

1 cup cooked quinoa (or brown rice)

1 red bell pepper, diced

1 avocado, sliced

1 cup corn (fresh, frozen, or canned)

2 tablespoons olive oil

1 teaspoon cumin

1 teaspoon paprika

Salt and pepper to taste

1 lime, juiced

Fresh cilantro, for garnish (optional)

Hot sauce, for serving (optional)

Instructions
 

Roast the Sweet Potatoes: Preheat your oven to 425°F (220°C). In a mixing bowl, toss the diced sweet potatoes with olive oil, cumin, paprika, salt, and pepper. Spread the sweet potatoes on a baking sheet and roast for about 25-30 minutes, or until they are tender and slightly caramelized, flipping halfway through.

    Prepare the Quinoa (or Rice): While the sweet potatoes are roasting, cook the quinoa or brown rice according to package instructions. Once cooked, fluff with a fork and set aside.

      Sauté the Vegetables: In a skillet over medium heat, add a splash of olive oil. Sauté the diced red bell pepper and corn for about 5-7 minutes until they are slightly tender. Season with salt and pepper.

        Combine the Ingredients: In a large bowl, combine the cooked quinoa (or rice), roasted sweet potatoes, sautéed bell pepper and corn, and black beans. Drizzle with lime juice and mix gently to combine all the flavors.

          Assemble the Bowls: Divide the mixture among serving bowls. Top each bowl with sliced avocado and garnish with fresh cilantro if desired. Drizzle with hot sauce for an extra kick!

            Serve and Enjoy: Serve warm and enjoy your flavorful Sweet Potato & Black Bean Bowls!

              Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4