Roasted sweet potatoes, black beans, fresh salsa, avocado, and zesty lime dressing create this vibrant, fiber-packed bowl.
# What You Need:
→ Vegetables
01 - 2 large sweet potatoes, peeled and cubed
02 - 1 red bell pepper, diced
03 - 1 small red onion, sliced
04 - 1 ripe avocado, sliced
05 - 1 cup cherry tomatoes, halved
06 - 1 cup fresh salsa
07 - 2 cups mixed salad greens
→ Legumes
08 - 1 can (15 oz) black beans, drained and rinsed
→ Spice & Seasoning
09 - 2 tablespoons olive oil
10 - 1 teaspoon ground cumin
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon chili powder
13 - Salt and black pepper to taste
→ Dressing
14 - Juice of 2 limes
15 - 2 tablespoons olive oil
16 - 1 tablespoon honey or maple syrup
17 - 1 garlic clove, minced
18 - Pinch of salt
→ Garnishes
19 - 1/4 cup fresh cilantro, chopped
20 - Lime wedges for serving
# How to Cook:
01 - Set oven to 425°F (220°C).
02 - In a large bowl, combine sweet potato cubes, diced bell pepper, and sliced red onion. Drizzle with 2 tablespoons olive oil and toss with ground cumin, smoked paprika, chili powder, salt, and pepper until evenly coated.
03 - Spread seasoned vegetables in a single layer on a baking sheet. Roast for 25 to 30 minutes, stirring halfway through, until sweet potatoes are tender and edges are golden.
04 - While vegetables roast, whisk together lime juice, 2 tablespoons olive oil, honey or maple syrup, minced garlic, and a pinch of salt in a small bowl until emulsified.
05 - Heat black beans in a small saucepan over low heat for 3 to 4 minutes, stirring occasionally, until warmed through.
06 - Divide mixed salad greens among four bowls. Top each with roasted vegetables, warmed black beans, cherry tomatoes, fresh salsa, and avocado slices.
07 - Drizzle lime dressing over each bowl. Finish with fresh cilantro and lime wedges. Serve immediately.
