Ingredients
Scale
- 2 medium sweet potatoes (about 500g), peeled and diced
- 1 can (15 oz/425g) black beans, rinsed and drained
- 1 cup corn (fresh or frozen)
- 1 ripe avocado, sliced
- 1 cup bell peppers, diced (mixed colors)
- 1 cup salsa (store-bought or homemade)
- 4 small tortillas (corn or flour)
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- Salt to taste
Instructions
- Preheat oven to 425°F (220°C). Toss diced sweet potatoes with olive oil, salt, cumin, and chili powder.
- Spread sweet potatoes on a baking sheet lined with parchment paper. Roast for 25-30 minutes until golden and tender.
- In a skillet over medium heat, sauté diced bell peppers for 5-7 minutes until softened.
- Add rinsed black beans and corn to the skillet; stir until heated through (about 3-4 minutes).
- Assemble bowls by layering roasted sweet potatoes first, followed by sautéed veggies and salsa.
- Top with sliced avocado and any additional toppings you prefer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 480
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg