Description
A nourishing and vibrant plant-based meal featuring roasted, spice-rubbed sweet potatoes, hearty black beans, and fresh corn, all drizzled with a velvety lime-infused cilantro-cashew cream. This Southwest-inspired bowl offers a perfect harmony of earthy flavors and creamy textures, providing a fiber-rich and satisfying experience that is ideal for meal prep or a healthy, energizing dinner.
Ingredients
1 large sweet potato, scrubbed and cubed
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1 can (15 oz) black beans, rinsed and drained
1 cup fresh or frozen corn
1/2 cup raw cashews, soaked in hot water for 30 minutes
1/4 cup fresh cilantro
2 tablespoons fresh lime juice
1/4 cup water
1 pinch salt to taste
Instructions
Preheat your oven to 400°F (200°C).
Toss the cubed sweet potatoes with olive oil, chili powder, cumin, and smoked paprika on a baking sheet.
Roast the sweet potatoes for 25-30 minutes until tender and caramelized.
While the potatoes roast, prepare the dressing by blending soaked cashews, cilantro, lime juice, water, and salt until smooth.
Warm the black beans and corn in a small saucepan over medium heat.
Assemble the bowls by layering the roasted sweet potatoes, warm black beans, and corn.
Drizzle the cilantro-cashew dressing generously over the top before serving.
Notes
Store the cashew dressing in an airtight container in the refrigerator for up to 3 days. Customize by adding fresh avocado slices or pickled red onions for extra brightness.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 62g
- Fiber: 14g
- Protein: 12g
- Cholesterol: 0mg