Description
A nutritious and delicious breakfast bowl combining roasted sweet potatoes and black beans, perfect for busy mornings or leisurely brunches.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 can black beans, drained and rinsed
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1/4 medium red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice (freshly squeezed)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt to taste
- Black pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the diced sweet potatoes with olive oil, ground cumin, paprika, salt, and black pepper. Toss until evenly coated.
- Spread the seasoned sweet potatoes in a single layer on a baking sheet and roast for about 25-30 minutes, stirring halfway through.
- While the sweet potatoes are roasting, heat the black beans in a small saucepan over medium heat until warmed through.
- Once the sweet potatoes are done, layer them in a shallow bowl with the warmed black beans.
- Top with diced avocado, halved cherry tomatoes, and chopped red onion. Sprinkle fresh cilantro over the top.
- Drizzle freshly squeezed lime juice over the entire dish.
- Serve warm and enjoy!
Notes
- For a vegan option, ensure toppings are plant-based.
- Consider using zucchini instead of sweet potatoes if avoiding nightshades.
- Add spices like chili powder or garlic powder for extra flavor.
- Store leftovers in separate airtight containers for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Sweet Potato, Black Bean, Breakfast Bowl, Healthy, Vegan