Roasted sweet potatoes, black beans, fresh salsa, avocado, and lime dressing come together in this colorful, wholesome bowl.
# What You'll 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 Steps:
01 - Set oven temperature to 425°F and allow it to reach full heat.
02 - In a large bowl, combine sweet potato cubes, bell pepper, and red onion with 2 tablespoons olive oil, cumin, smoked paprika, chili powder, salt, and pepper. Toss until vegetables are evenly coated.
03 - Spread seasoned vegetables on a baking sheet in single layer. Roast for 25 to 30 minutes, stirring halfway through, until sweet potatoes are fork-tender and edges are golden brown.
04 - While vegetables roast, whisk together lime juice, 2 tablespoons olive oil, honey or maple syrup, minced garlic, and pinch of salt in a small bowl until well combined.
05 - In a small saucepan over low heat, warm drained black beans for 3 to 4 minutes, stirring occasionally, until heated through.
06 - Divide mixed salad greens evenly among four bowls. Layer roasted vegetables, warmed black beans, cherry tomatoes, fresh salsa, and avocado slices on top of greens.
07 - Drizzle lime dressing over each bowl. Top with chopped cilantro and serve with lime wedges on the side.
