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In a world where healthy eating can sometimes feel like a chore, the Sweet & Spicy Tex-Mex Sweet Potato Bowls emerge as a delightful solution that marries flavor and nutrition. This dish is not only visually appealing with its vibrant colors but also offers a harmonious blend of sweet and spicy flavors that dance on the palate. The star of the show, the sweet potato, brings a natural sweetness that perfectly complements the heat from a medley of spices, creating a satisfying meal that can be enjoyed at any time of the day.

Tex-Mex Sweet Potato Bowls

Discover the joy of healthy eating with these Sweet & Spicy Tex-Mex Sweet Potato Bowls! This vibrant dish combines nutrient-rich sweet potatoes, protein-packed black beans, fresh vegetables, and a burst of Tex-Mex spices. Not only are they delicious, but they are also easy to make—a perfect choice for meal prepping or a quick weeknight dinner. Enjoy a colorful and wholesome meal that pleases your taste buds and nourishes your body!
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Ingredients
  

2 medium to large sweet potatoes, peeled and diced

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

½ teaspoon garlic powder

½ teaspoon onion powder

1 teaspoon chili powder

Salt and pepper, to taste

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

1 cup corn (frozen or canned)

1 red bell pepper, diced

½ red onion, diced

1 avocado, sliced

1 cup cherry tomatoes, halved

½ cup fresh cilantro, chopped

Juice of 1 lime

½ cup feta cheese or crumbled queso fresco (optional)

Sour cream or Greek yogurt for topping (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Season the Sweet Potatoes: In a large bowl, combine the diced sweet potatoes, olive oil, smoked paprika, cumin, garlic powder, onion powder, chili powder, salt, and pepper. Toss until the sweet potatoes are evenly coated.

      Roast the Sweet Potatoes: Spread the seasoned sweet potatoes onto a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, or until they are tender and caramelized, flipping halfway through for even cooking.

        Prepare the Filling: While the sweet potatoes are roasting, heat a skillet over medium heat. Add a splash of olive oil and sauté the red onion and red bell pepper until soft, about 5-7 minutes. Add the black beans and corn, stirring until heated through. Season with salt and pepper to taste.

          Assemble the Bowls: Once the sweet potatoes are roasted, divide them evenly among serving bowls. Top with the sautéed black bean and corn mixture. Add sliced avocado, cherry tomatoes, and fresh cilantro on top.

            Finish with Lime and Cheese: Squeeze fresh lime juice over each bowl, and sprinkle with feta cheese or queso fresco if using. Add a dollop of sour cream or Greek yogurt to finish.

              Serve and Enjoy: Mix the ingredients together in your bowl, grab a fork, and enjoy this vibrant and nutritious Tex-Mex delight!

                Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings