Description
A flavorful and nutritious sweet potato bowl topped with a spicy chipotle sauce, perfect for a healthy meal.
Ingredients
Scale
- 2 medium sweet potatoes
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 avocado, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- Salt and pepper to taste
- For the chipotle sauce: 1/2 cup Greek yogurt, 1-2 chipotle peppers in adobo sauce, 1 tablespoon lime juice, salt to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and peel the sweet potatoes, then cut them into cubes.
- Toss the sweet potato cubes with olive oil, salt, and pepper, and spread them on a baking sheet.
- Roast the sweet potatoes in the oven for 25-30 minutes, or until tender.
- While the sweet potatoes are roasting, prepare the chipotle sauce by blending Greek yogurt, chipotle peppers, lime juice, and salt until smooth.
- In a bowl, combine black beans, corn, diced avocado, cherry tomatoes, red onion, and cilantro. Squeeze lime juice over the mixture and season with salt and pepper.
- Once the sweet potatoes are done, assemble the bowl by adding the roasted sweet potatoes, bean mixture, and drizzling with chipotle sauce.
- Serve immediately and enjoy!
Notes
- Feel free to add other toppings like cheese or sour cream.
- This dish can be made vegan by substituting Greek yogurt with a plant-based alternative.
- Adjust the spiciness of the chipotle sauce according to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 5mg