Description
A vibrant and flavorful bowl featuring roasted sweet potatoes, seasoned black beans, and a spicy-sweet hot honey drizzle, all topped with fresh taco fixings.
Ingredients
- 2 medium sweet potatoes, diced into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1 can (15 oz) black beans, rinsed and drained
- 1/4 cup hot honey
- 1 tablespoon lime juice
- 1 cup cooked rice or quinoa
- 1 avocado, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup crumbled cotija cheese (optional)
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, toss sweet potato cubes with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper until evenly coated.
- Spread sweet potatoes in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and lightly caramelized.
- While sweet potatoes roast, prepare the hot honey sauce: in a small bowl, whisk together hot honey and lime juice. Set aside.
- Warm black beans in a microwave or small saucepan until heated through. Season with a pinch of salt.
- Assemble bowls: divide cooked rice or quinoa among serving bowls. Top with roasted sweet potatoes, black beans, avocado slices, and cherry tomatoes.
- Drizzle the hot honey lime sauce over each bowl. Sprinkle with cotija cheese if desired and garnish with fresh cilantro. Serve with lime wedges.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American