Abby J & Inger Smith - Southwestern Black Bean Sweet Potato Bowl

Serves: 2-4

Ingredients

• 1 cup white rice, cooked
• 1 cup black beans or kidney beans, cooked and seasoned
• 2 medium sweet potatoes, peeled and cubed
• 1 cup corn salsa (corn, diced tomatoes, red onion, cilantro, and lime juice)
• ½ cup pickled red onions
• 1 avocado, sliced
• ¼ cup pumpkin seeds (pepitas)
• Fresh cilantro leaves, for garnish
• Chopped romaine lettuce

Directions

1. Preheat oven to 400°F.
2. Toss cubed sweet potatoes with olive oil, salt, pepper, and desired spices (such as cumin or chili powder). Roast on a baking sheet for 20–25 minutes until tender and golden.
3. Prepare rice, beans, corn salsa, and pickled red onions.
4. To assemble, lay a bed of chopped romaine lettuce on one side of a large bowl and cooked white rice on the other side.
5. Arrange the seasoned beans, roasted sweet potatoes, corn salsa, and sliced avocado in sections over the base.
6. Top with pickled red onions, toasted pumpkin seeds, and fresh cilantro leaves.
7. Serve immediately.

Chef’s Notes

• Customize this bowl with your favorite grains, proteins, or additional toppings such as sour cream, jalapeños, or cheese.