Ingredients
For the Bowl:
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2 cups sweet potatoes, peeled & cubed
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1 tbsp olive oil
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½ tsp smoked paprika
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Salt & pepper to taste
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1 ripe avocado, sliced
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½ cup black beans (cooked or canned)
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½ cup corn (fresh or canned)
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¼ red onion, thinly sliced
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4 cups arugula or mixed greens
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1 tbsp fresh cilantro, chopped
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1 tsp black sesame seeds (optional)
Honey-Lime Sauce:
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1½ tbsp olive oil
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1 tbsp honey
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1 tbsp lime juice
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½ tsp Dijon mustard
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Salt & pepper to taste
Instructions
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Roast Sweet Potatoes
Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, paprika, salt, and pepper. Roast 20–25 min, flipping halfway, until golden and tender. -
Make the Dressing
Whisk olive oil, honey, lime juice, Dijon, salt, and pepper in a bowl or shake in a jar until smooth. -
Assemble the Bowl
In bowls, layer greens. Top with roasted sweet potatoes, avocado, black beans, corn, and onion. -
Add the Finishing Touches
Drizzle with dressing, sprinkle with cilantro and sesame seeds. Serve warm or room temperature.
Notes
Roast sweet potatoes ahead for quick assembly.
Sub maple syrup to make vegan.
Add quinoa or grilled chicken for extra protein.
Nutrition
- Calories: 400 per serving
- Sodium: 290mg
- Fat: 22g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 9g