Ingredients
For the Bowl:
1 cup black beans: Ensure they are cooked to perfection, either canned and rinsed or freshly prepared.
1 1/2 cups roasted sweet potato: Cut into uniform cubes for even roasting.
1 cup corn: Fresh or frozen, and cooked to bring out its natural sweetness.
1/4 cup red onion: Finely chopped to add a sharp, zesty flavor.
1 cup red bell pepper: Chopped into small, bite-sized pieces for a crunchy texture.
1/4 cup fresh cilantro: Chopped; feel free to substitute with fresh parsley if you’re not a fan of cilantro.
For the Lime Vinaigrette:
3 Tbsp olive oil: High-quality extra virgin olive oil works best.
2 Tbsp lime juice: Freshly squeezed for a bright, tangy flavor.
1/4 tsp maple syrup: Balances the acidity with a touch of sweetness.
1/8 tsp chili powder: For a hint of heat and complexity.
Salt to taste: Enhances all the flavors in the dressing
Instructions
Step 1: Preparing the Sweet Potatoes
Preheat your oven: Set it to 425°F (220°C) to ensure it’s hot enough to roast the sweet potatoes to a perfect golden brown.
Prep the sweet potatoes: Peel and cut them into uniform 1-inch cubes
Consistent size ensures even cooking.
Season: Toss the sweet potato cubes in a bowl with 1-2 tablespoons of olive oil, a pinch of salt, and freshly ground black pepper. Ensure each piece is
well-coated.
Roast: Spread the sweet potato cubes on a baking sheet lined with parchment paper. This prevents sticking and makes cleanup easier.
Cook: Roast in the preheated oven for 25-30 minutes, flipping the pieces halfway through to achieve an even caramelization. They should be tender and slightly crispy on the edges.
Step 2: Preparing the Other Ingredients
Cook the corn: If using fresh corn, boil it until tender and then cut it off the cob. For frozen corn, simply thaw and cook according to package instructions.
Chop the vegetables: Finely chop the red onion and red bell pepper. Ensure they are cut into small, uniform pieces to distribute evenly throughout the bowl.
Prepare the black beans: If using canned beans, rinse them thoroughly under cold water to remove excess sodium. If cooking from scratch, soak and cook until tender.
Step 3: Making the Lime Vinaigrette
Combine the ingredients: In a small bowl or mason jar, add the olive oil, lime juice, garlic powder, maple syrup, chili powder, and a pinch of salt.
Whisk or shake: If using a bowl, whisk until the dressing is emulsified. If using
a mason jar, screw on the lid tightly and shake vigorously until well combined.
Step 4: Assembling the Bowl
Mix the ingredients: In a large mixing bowl, combine the roasted sweet potatoes, black beans, corn, red onion, and red bell pepper.
Add the cilantro: Stir in the fresh cilantro or parsley, adjusting the amount to your taste.
Dress the salad: Pour the lime vinaigrette over the mixture. Toss gently but thoroughly to ensure all ingredients are evenly coated.
Roasted Sweet Potato Bowl Recipe
