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In the realm of wholesome and flavorful meals, the Fiesta Sweet Potato & Corn Bowl stands out as a colorful dish that is as pleasing to the eyes as it is to the palate. This recipe combines the sweetness of roasted sweet potatoes with the crunch of fresh corn, all accented by a medley of Tex-Mex spices that bring a fiesta of flavors to every bite. Whether you're hosting a gathering, preparing a family meal, or simply looking for a nutritious lunch option, this bowl is an excellent choice that is sure to impress.

Tex-Mex Sweet Potato & Corn Bowl

Elevate your meal prep with the vibrant and nutritious Fiesta Sweet Potato & Corn Bowl. This colorful dish combines roasted sweet potatoes, crunchy corn, and hearty black beans, all seasoned with Tex-Mex spices for a burst of flavor. Perfect for any occasion, it caters to various dietary needs, making it suitable for vegetarians and gluten-free eaters. Packed with vitamins and fiber, this bowl is not only delicious but also a healthy choice for lunch or dinner. Explore the joy of flavorful, healthy eating!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon cumin

1/2 teaspoon chili powder

Salt and pepper to taste

1 can (15 oz) black beans, drained and rinsed

1 cup corn (fresh, frozen, or canned)

1 red bell pepper, diced

1/2 red onion, diced

1 avocado, sliced

1/4 cup fresh cilantro, chopped

Juice of 1 lime

1/2 cup salsa (your choice of heat)

1/2 cup crumbled feta cheese or vegan cheese (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Sweet Potatoes: In a large bowl, toss the diced sweet potatoes with olive oil, smoked paprika, cumin, chili powder, salt, and pepper until evenly coated.

      Roast Sweet Potatoes: Spread the sweet potato mixture onto a baking sheet lined with parchment paper in a single layer. Roast in the preheated oven for 25-30 minutes or until tender and slightly caramelized, flipping halfway through.

        Sauté Vegetables: While the sweet potatoes are roasting, heat a non-stick skillet over medium heat. Add the diced red onion and red bell pepper, and sauté for about 5-7 minutes until softened. Stir frequently to prevent burning.

          Add Corn and Beans: Add the corn and black beans to the skillet with the onions and bell pepper. Cook for an additional 5 minutes until heated through. Season with salt and pepper to taste.

            Assemble the Bowl: In serving bowls, layer the roasted sweet potatoes, the sautéed corn and bean mixture. Top with sliced avocado, fresh cilantro, and a generous squeeze of lime juice.

              Add Salsa and Cheese: Drizzle your favorite salsa on top and finish with crumbled feta cheese, if using.

                Serve & Enjoy: Serve immediately and enjoy this colorful and flavorful Tex-Mex bowl!

                  Prep Time, Total Time, Servings: 15 min | 45 min | 4 servings