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ChefsPantry recipe card for loaded sweet potato bowls with black beans, corn, avocado, and salsa.
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Loaded Sweet Potato Bowls

A vegetarian, dairy-free, gluten-free dinner with sweet potatoes, black beans, corn, and avocado.

4 servingsAbout 40 minEasy
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Ingredients

  • 4 medium sweet potatoes, halved
  • 2 tbsp olive oil, plus more to drizzle
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 1/2 cups corn kernels, fresh or frozen
  • 2 avocados, sliced
  • 2 cups shredded romaine
  • 1 cup mild tomato salsa
  • 1/3 cup chopped cilantro
  • 2 limes, cut into wedges

Instructions

  1. Heat oven to 425 degrees F. Rub sweet potato halves with olive oil, chili powder, cumin, and salt. Roast cut-side up for 30 to 35 minutes, until fork-tender and caramelized.
  2. Warm black beans and corn in a skillet over medium heat with a pinch of salt for 4 to 5 minutes, charring the corn lightly if you like.
  3. Fluff the roasted sweet potato flesh with a fork right in the skins.
  4. Top each half with beans, corn, avocado, shredded romaine, and salsa.
  5. Finish with cilantro, a squeeze of lime, and a drizzle of olive oil. Serve warm.