Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 1 tbsp olive oil (plus more for sautéing)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- 2 cups fresh spinach or kale
- 1 cup canned black beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 ripe avocado, sliced
- ¼ cup pumpkin or sunflower seeds, toasted
Instructions
- Preheat oven to 425°F (220°C). Toss sweet potatoes with olive oil, cumin, paprika, salt, and pepper. Spread on a baking sheet lined with parchment paper.
- Roast sweet potatoes for 25-30 minutes until golden brown and tender. Stir halfway through.
- While the potatoes roast, sauté spinach or kale in olive oil over medium heat until wilted (about 3-4 minutes).
- Assemble the bowl by layering roasted sweet potatoes, greens, black beans, avocado slices, cherry tomatoes, and toasted seeds.
- Enjoy your nourishing sweet potato bowl!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 550
- Sugar: 8g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 78g
- Fiber: 15g
- Protein: 14g
- Cholesterol: 0mg