Description
A delicious and colorful meal featuring roasted sweet potatoes, black beans, cilantro-lime rice, and topped with a creamy taco sauce.
Ingredients
Scale
- 3 medium sweet potatoes, peeled and cut into 1.5 cm (½–¾ inch) cubes
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp chili powder (adjust to taste)
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp fine sea salt
- ¼ tsp freshly ground black pepper
- 1 tbsp olive oil
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp dried oregano
- ½ tsp smoked paprika
- ½ tsp salt, or to taste
- 1 can (400 g / 15 oz) black beans, drained and rinsed
- 60 ml (¼ cup) water or vegetable broth
- Juice of ½ lime
- 185 g (1 cup) long-grain white rice or brown rice (or quinoa)
- 480 ml (2 cups) water or vegetable broth
- ½ tsp salt
- 1 tbsp lime juice (about ½ lime)
- 2 tbsp fresh cilantro, finely chopped
- 1 tsp olive oil or butter (optional)
- 1 tsp olive oil
- 1 red bell pepper, diced
- 1 cup corn kernels (fresh, frozen, or canned and drained)
- Pinch of salt and pepper
- Juice of ½ lime (optional)
- 1 ripe avocado, sliced or diced
- 1 small red onion, thinly sliced
- 1–2 radishes, thinly sliced (optional)
- 1 small tomato, diced, or ½ cup cherry tomatoes, halved
- ¼ cup fresh cilantro leaves
- Lime wedges, for serving
- 120 g (½ cup) Greek yogurt or sour cream (or plain unsweetened coconut yogurt for vegan)
- 2 tbsp mayonnaise (or vegan mayo)
- 1–2 tsp hot sauce or chipotle sauce, to taste
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- 1–2 tbsp lime juice, to taste
- Salt and pepper to taste
- 1–2 tbsp water to thin, if needed
- 30 g (¼ cup) shredded cheese (optional)
- 2 tbsp crumbled cotija or feta cheese (optional)
- Crushed tortilla chips or strips (optional)
- Sliced jalapeños (fresh or pickled, optional)
Instructions
- Preheat your oven to 220°C (425°F). Line a large baking sheet with parchment paper.
- In a large bowl, add the sweet potato cubes. Drizzle with olive oil and toss to coat. Season with spices and toss well.
- Spread the sweet potatoes in a single layer on the baking sheet. Roast for 20–25 minutes, flipping halfway through.
- Rinse rice (or quinoa). In a saucepan, combine rice, water or broth, and salt. Bring to a boil, then cover and simmer until cooked.
- Fluff the rice and stir in lime juice, chopped cilantro, and olive oil or butter. Keep warm.
- In a skillet, heat olive oil and sauté onion until translucent. Add garlic and cook for 30 seconds. Stir in spices, add black beans and water/broth, and simmer.
- In another skillet, heat olive oil and cook red bell pepper until softened. Add corn and season. Remove from heat.
- In a bowl, whisk together ingredients for the creamy taco sauce. Adjust consistency with water if needed.
- Prepare fresh toppings like avocado and onions.
- In serving bowls, layer cilantro-lime rice, black beans, roasted sweet potatoes, and corn mix. Top with avocado, tomatoes, and drizzle with sauce.
- Serve warm with lime wedges on the side.
Notes
This dish is easily adaptable for various dietary preferences. Try using quinoa instead of rice for a different base.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 6g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 82g
- Fiber: 14g
- Protein: 15g
- Cholesterol: 10mg