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Roasted Sweet Potato and Black Bean Bowl with Lime Crema Recipe

Name: Roasted Sweet Potato and Black Bean Bowl with Lime Crema
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 2 medium sweet potatoes, cut into 1-inch cubes; 1 tablespoon extra virgin olive oil; 1/2 teaspoon paprika; 1/2 teaspoon chili powder; 1/4 teaspoon cumin, ground; 1/4 teaspoon salt; 1 (15 oz) can black beans, drained and rinsed; 1/2 medium red onion, diced; 1 clove garlic, minced; 1/2 red bell pepper, diced; 1 (14 1/2 oz) can diced tomatoes, drained; 1/2 cup shredded Monterey Jack cheese; 1/2 avocado, sliced; 1/4 cup sour cream; 1 tablespoon lime juice; 1/4 teaspoon lime zest; Fresh cilantro for garnish (optional)

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This is a yummy bowl with roasted sweet potatoes and spicy black beans. It has cheese and a special lime sauce on top. You cook the sweet potatoes in the oven and mix beans with tasty spices in a pan. Then you put it all together in a bowl and add the lime sauce and cheese.

Ingredients

2 medium sweet potatoes, cut into 1-inch cubes

1 tablespoon extra virgin olive oil

1/2 teaspoon paprika

1/2 teaspoon chili powder

1/4 teaspoon cumin, ground

1/4 teaspoon salt

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

1/2 medium red onion, diced

1 clove garlic, minced

1/2 red bell pepper, diced

1 (14 1/2 oz) can diced tomatoes, drained

1/2 cup shredded Monterey Jack cheese

1/2 avocado, sliced

1/4 cup sour cream

1 tablespoon lime juice

1/4 teaspoon lime zest

Fresh cilantro for garnish (optional)

Method

Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.

In a bowl, toss the sweet potato cubes with olive oil, paprika, chili powder, cumin, and salt until evenly coated.

Spread the sweet potatoes on the prepared baking sheet and roast for 25 minutes, or until tender and slightly caramelized, stirring halfway through.

While the sweet potatoes are roasting, heat a teaspoon of olive oil in a skillet over medium heat.

Add the diced red onion and minced garlic to the skillet and sauté for 2-3 minutes until the onion is translucent.

Stir in the diced red bell pepper and cook for another 2 minutes.

Add the black beans and diced tomatoes to the skillet, and cook for 5 minutes, or until heated through.

In a small bowl, whisk together sour cream, lime juice, and lime zest to make the lime crema.

To assemble the bowls, divide the roasted sweet potatoes among four bowls.

Top each bowl with the black bean mixture.

Sprinkle shredded Monterey Jack cheese over each bowl.

Add avocado slices to each bowl.

Drizzle lime crema over the top and garnish with fresh cilantro if desired.

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