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In the world of healthy eating, few dishes capture the essence of flavor, nutrition, and versatility quite like the Spicy Tex-Mex Sweet Potato Bowls. These vibrant bowls are a celebration of the rich, bold flavors characteristic of Tex-Mex cuisine, seamlessly blending the natural sweetness of sweet potatoes with a medley of savory and spicy elements. This dish not only tantalizes the taste buds but also serves as a powerhouse of nutrition, making it an ideal meal option for anyone looking to eat healthily without sacrificing flavor.

Tex-Mex Sweet Potato Bowls

Discover the vibrant flavors of Spicy Tex-Mex Sweet Potato Bowls, a delicious and nutritious dish that perfectly balances the sweetness of sweet potatoes with hearty black beans and colorful veggies. This versatile meal is ideal for plant-based diets and can be easily customized with optional toppings like feta and lime. Bursting with essential nutrients, it's a satisfying way to enjoy healthy eating any day of the week. Dive into this culinary journey and elevate your mealtime!
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Ingredients
  

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

1 tablespoon olive oil

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/4 teaspoon smoked paprika

Salt and black pepper to taste

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

1 cup corn kernels (can use fresh, frozen, or canned)

1 red bell pepper, diced

1 ripe avocado, diced

1/2 cup cherry tomatoes, halved

1/4 cup red onion, finely chopped

1/2 cup fresh cilantro, chopped

1/4 cup crumbled feta cheese (optional)

Lime wedges, for serving

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 olive oil, chili powder, cumin, smoked paprika, and a generous sprinkle of salt and pepper. Toss the sweet potatoes until they are evenly coated with the oil and spices.

      Roast the Sweet Potatoes: Spread the seasoned sweet potatoes in a single layer on a baking sheet lined with parchment paper. Roast them in the preheated oven for 25-30 minutes, or until they are tender and starting to caramelize, flipping them halfway through for even cooking.

        Cook the Vegetables: While the sweet potatoes are roasting, heat a skillet over medium heat. Add the diced red bell pepper and sauté for about 5 minutes, until softened. Then, stir in the drained black beans and corn, cooking for an additional 3-4 minutes until everything is warmed through. Season with salt and pepper to your liking.

          Assemble the Bowls: Once the sweet potatoes are roasted, remove them from the oven. In serving bowls, create a vibrant layer starting with the roasted sweet potatoes. Follow with the black bean and corn mixture, then add the diced avocado, cherry tomatoes, red onion, and a sprinkle of fresh cilantro.

            Add Finishing Touches: If desired, sprinkle crumbled feta cheese over the assembled bowls for an added creamy texture. Finish by squeezing fresh lime juice over each bowl to enhance the flavors.

              Serve: Serve the bowls immediately, garnished with extra lime wedges and a sprinkle of chopped cilantro on the side for a fresh touch.

                Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings