Roasted sweet potatoes, black beans, rice, and fresh veggies combine in a colorful and flavorful plant-based bowl.
# Components:
→ Roasted Sweet Potatoes
01 - 2 medium sweet potatoes, peeled and cubed
02 - 1 tablespoon olive oil
03 - 1 teaspoon ground cumin
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon chili powder
06 - Salt and pepper, to taste
→ Bowl Base
07 - 2 cups cooked brown rice or white rice or quinoa
08 - 1 can (15 ounces) black beans, drained and rinsed
09 - 1 cup corn kernels (fresh, frozen, or canned)
→ Toppings
10 - 1 avocado, sliced or diced
11 - 1/2 cup cherry tomatoes, halved
12 - 1/4 cup red onion, finely chopped
13 - Fresh cilantro, chopped
14 - Juice of 1 lime
15 - Hot sauce, optional
→ Optional Dressing (Chipotle-Lime)
16 - 1/4 cup vegan mayonnaise or plain plant-based yogurt
17 - 1 tablespoon lime juice
18 - 1/2 teaspoon chipotle powder or adobo sauce
19 - Salt, to taste
# Directions:
01 - Preheat oven to 425°F. Toss cubed sweet potatoes with olive oil, cumin, smoked paprika, chili powder, salt, and pepper. Spread in a single layer on a baking sheet and roast for 25 to 30 minutes, turning halfway, until golden and tender.
02 - While sweet potatoes roast, cook rice or quinoa according to package directions. Warm black beans and corn in a skillet or microwave with a splash of water and a pinch of salt until heated through.
03 - Combine vegan mayonnaise or plain plant-based yogurt, lime juice, chipotle powder or adobo sauce, and salt in a small bowl. Whisk until smooth.
04 - Layer rice or quinoa in serving bowls. Top with black beans, corn, roasted sweet potatoes, avocado, cherry tomatoes, and red onion.
05 - Drizzle with lime juice and the chipotle-lime dressing if using. Garnish with fresh cilantro and hot sauce as desired.
