Description
A delightful vegan bowl featuring roasted sweet potatoes, creamy avocado, and hearty grains, perfect for quick weeknight dinners or meal prep.
Ingredients
- 1 large sweet potato, diced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 can black beans, drained and rinsed
- 1 cup cooked brown rice or quinoa
- 1 cup corn (fresh or frozen)
- 1 whole avocado, sliced
- 1 whole lime, juiced
- To taste salt and pepper
- To taste fresh cilantro, for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced sweet potatoes with olive oil and smoked paprika. Spread them on a baking sheet and season with salt and pepper. Roast for 25-30 minutes, until golden brown and tender.
- Cook brown rice or quinoa according to package instructions. Set aside.
- Warm the black beans in a small pot over medium heat. Season with salt and pepper.
- Sauté fresh corn in a skillet for 5-7 minutes, or thaw and heat frozen corn until warmed.
- Assemble the bowl by layering the cooked grains, black beans, roasted sweet potatoes, corn, and avocado slices.
- Squeeze fresh lime juice over the top and sprinkle with cilantro before serving.
Notes
Store leftovers in an airtight container for up to 4 days. Extra components can be frozen for up to 3 months.