Ingredients
Scale
- 2 medium sweet potatoes, diced
- 1 cup cooked quinoa or rice
- 1 can black beans, drained and rinsed
- 1 cup corn (canned or frozen)
- 1 avocado, sliced
- 1 red bell pepper, diced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the diced sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender.
- Layer cooked quinoa or rice as the base in a bowl.
- Add roasted sweet potatoes, black beans, corn, red bell pepper, and sliced avocado on top.
- Garnish with fresh cilantro and serve with lime wedges.
Notes
This dish can be customized with additional veggies or different grains.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg