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In recent years, the trend of plant-based meals has surged in popularity, as more people recognize the health benefits and environmental advantages of incorporating more vegetables and whole foods into their diets. As a result, vibrant, colorful dishes that celebrate fresh ingredients are taking center stage in kitchens across the globe. One such delightful creation is the Fiesta Sweet Potato & Corn Bowl—a wholesome, satisfying meal that’s perfect for lunch or dinner.

Tex-Mex Sweet Potato & Corn Bowl

Discover the vibrant Fiesta Sweet Potato & Corn Bowl, a nutritious and visually stunning dish perfect for any meal. Packed with sweet potatoes, black beans, and fresh vegetables, this bowl is not only delicious but also caters to various dietary preferences, including vegan and gluten-free options. Enjoy a flavorful combination of spices and textures that elevates every bite, making it a fantastic choice for lunch or dinner. Embrace colorful, healthful eating today!
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Ingredients
  

2 medium sweet potatoes, peeled and diced into 1-inch cubes

1 tablespoon extra virgin olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

1/2 teaspoon chili powder

Salt and freshly ground black pepper, to taste

1 can (15 oz) black beans, drained and rinsed thoroughly

1 cup corn (fresh, frozen, or canned)

1 large red bell pepper, diced

1/2 red onion, finely diced

1 ripe avocado, sliced

1/4 cup fresh cilantro, chopped

Juice of 1 lime

1/2 cup salsa (choose your preferred spice level)

1/2 cup crumbled feta cheese or vegan cheese (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C) to prepare for roasting the sweet potatoes.

    Prepare the Sweet Potatoes: In a large mixing bowl, combine the diced sweet potatoes with the olive oil, smoked paprika, cumin, chili powder, salt, and pepper. Toss well until all the sweet potato cubes are evenly coated with the seasoning mixture.

      Roast the Sweet Potatoes: Transfer the seasoned sweet potatoes onto a baking sheet lined with parchment paper, ensuring they are spread out in a single layer. Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the sweet potatoes are tender and golden brown, flipping them halfway through the cooking time for even roasting.

        Sauté the Vegetables: While the sweet potatoes are roasting, heat a non-stick skillet over medium heat. Add the diced red onion and red bell pepper, sautéing for about 5-7 minutes until they become soft and fragrant. Stir frequently to prevent them from sticking or burning.

          Incorporate Corn and Beans: To the skillet with the sautéed vegetables, add the corn and black beans. Cook the mixture for an additional 5 minutes, stirring occasionally, until everything is heated through. Season with additional salt and pepper to taste.

            Assemble the Bowl: In individual serving bowls, create a delightful layered presentation by first adding a generous scoop of the roasted sweet potatoes, followed by the sautéed corn and bean mixture.

              Top with Fresh Ingredients: Arrange the sliced avocado on top, sprinkle with chopped fresh cilantro, and drizzle with fresh lime juice to brighten the flavors.

                Finish with Salsa and Cheese: Add your favorite salsa on top for an added kick, and if desired, sprinkle crumbled feta cheese (or vegan cheese) for a creamy finish.

                  Serve & Enjoy: Serve the bowls immediately, savoring the vibrant colors and flavorful combinations of this Tex-Mex inspired dish!

                    Prep Time, Total Time, Servings: 15 min | 45 min | 4 servings