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In recent years, plant-based meals have surged in popularity, appealing to health-conscious eaters and culinary adventurers alike. As more individuals recognize the benefits of incorporating more fruits, vegetables, legumes, and grains into their diets, recipes that are both nutritious and satisfying are in high demand. One such recipe that perfectly balances health and flavor is the Spicy Sweet Potato Black Bean Bowl. This dish is not only packed with vibrant colors and textures but also offers a delightful medley of flavors that make it a go-to option for any meal of the day.

Spicy Sweet Potato Black Bean Bowls

Discover the deliciousness of Spicy Sweet Potato Black Bean Bowls, a vibrant and nutritious plant-based meal perfect for any time of day. This recipe combines sweet potatoes and black beans for a delightful medley of flavors, packed with vitamins, minerals, and fiber. With optional bases like quinoa or brown rice, plus exciting spices, you can customize it to your taste. Healthy, satisfying, and visually appealing, it's an ideal choice for meal prep or entertaining. Enjoy a culinary adventure that nourishes both body and soul!
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Ingredients
  

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

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

1 tablespoon extra-virgin olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

1/2 teaspoon chili powder

1/2 teaspoon garlic powder

Salt and freshly ground black pepper, to taste

1 cup cooked quinoa (or brown rice)

1 ripe avocado, halved and sliced

1 cup corn kernels (can be frozen or fresh)

Juice of 1 lime

Fresh cilantro, chopped, for garnish

Hot sauce, to taste (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C), which will create the perfect environment for roasting the sweet potatoes.

    Season the Sweet Potatoes: In a large mixing bowl, combine the diced sweet potatoes with the olive oil, smoked paprika, ground cumin, chili powder, garlic powder, salt, and pepper. Toss well until the sweet potatoes are evenly coated with the seasoning blend.

      Roast the Sweet Potatoes: Spread the seasoned sweet potatoes in a single layer on a baking sheet lined with parchment paper for easy cleanup. Roast in the preheated oven for 25-30 minutes, or until they are tender and have developed a beautiful caramelized color, flipping them halfway through to ensure even cooking.

        Prepare the Quinoa/Rice: While the sweet potatoes roast, cook your quinoa or brown rice according to the package instructions. Don’t forget to add a pinch of salt to the cooking water for an extra flavor boost.

          Heat the Black Beans and Corn: In a small saucepan over medium heat, combine the drained black beans and corn. Season lightly with salt and pepper, and warm the mixture for about 5-7 minutes, stirring occasionally. Once heated through, remove from the heat and stir in the fresh lime juice to add brightness.

            Assemble the Bowls: Once the sweet potatoes are perfectly roasted, it's time to assemble your bowls! Start by dividing the cooked quinoa or rice into four serving bowls. Top each bowl with a generous portion of the black bean and corn mixture, followed by the roasted sweet potatoes and sliced avocado for creaminess and flavor.

              Garnish and Serve: Finish by drizzling hot sauce over the bowls if you like an extra kick, and sprinkle fresh chopped cilantro on top for a vibrant touch. Serve warm, and enjoy the delightful combination of flavors and textures in your spicy sweet potato black bean bowls!

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4