INGREDIENTS:
For the Bowls:
2 medium sweet potatoes, peeled and diced
1 can (15 oz) black beans, drained and rinsed
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper to taste
2 cups cooked quinoa or brown rice
1 cup corn kernels (fresh, frozen, or canned)
1 red bell pepper, diced
1 cup cherry tomatoes, halved
Fresh cilantro, chopped (for garnish)
For the Avocado Lime Dressing:
1 ripe avocado
1/4 cup Greek yogurt or dairy-free yogurt
1 lime, juiced
1 garlic clove, minced
Salt and pepper to taste
Water, as needed for consistency
INSTRUCTIONS:
STEP 1: ROAST THE SWEET POTATOES
Preheat your oven to 425°F (220°C). In a large bowl, toss the diced sweet potatoes with olive oil, cumin, paprika, salt, and pepper until evenly coated. Spread the sweet potatoes on a baking sheet in a single layer. Roast for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.
STEP 2: MAKE THE AVOCADO LIME DRESSING
In a blender or food processor, combine the avocado, Greek yogurt, lime juice, minced garlic, salt, and pepper. Blend until smooth. If the dressing is too thick, add water a tablespoon at a time until you reach your desired consistency.
STEP 3: ASSEMBLE THE BOWLS
In serving bowls, layer the cooked quinoa or brown rice, roasted sweet potatoes, black beans, corn, diced red bell pepper, and cherry tomatoes. Generously drizzle the avocado lime dressing over the bowls and toss gently to combine. Top with chopped fresh cilantro for added flavor and freshness.
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Servings: 4
Enjoy your Sweet Potato and Black Bean Bowls with Avocado Lime Dressing, a nutritious and vibrant meal that’s packed with flavor! 
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