Dive into the vibrant flavors of Mexico with our irresistible Mexican Sweet Potato Bowl with Cashew! This delightful dish combines the natural sweetness of roasted sweet potatoes with the hearty goodness of black beans and the creamy richness of avocado, all topped off with crunchy, toasted cashews. Perfect for a quick weeknight dinner or a satisfying lunch, this recipe not only tantalizes your taste buds but also nourishes your body. Ready to elevate your meal game? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 large sweet potatoes, cubed
- 1 can black beans, drained
- 1 cup corn
- 1 avocado, sliced
- 1/2 cup cashews, chopped
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash sweet potatoes thoroughly and cut them into uniform 1-inch cubes. Ensure the pieces are similar in size to promote even roasting.
- In a large mixing bowl, toss sweet potato cubes with olive oil, cumin, salt, and pepper. Make sure each cube is evenly coated with the seasoning.
- Spread seasoned sweet potato cubes on the prepared baking sheet in a single layer, ensuring they are not overcrowded to allow proper roasting and caramelization.
- Roast sweet potatoes in the preheated oven for 20-25 minutes, turning once halfway through cooking to ensure even browning and crispy edges.
- While sweet potatoes are roasting, drain and rinse black beans. Warm corn kernels in a small pan or microwave.
- Toast chopped cashews in a dry skillet over medium heat for 3-4 minutes until golden and fragrant, stirring frequently to prevent burning.
- Once sweet potatoes are tender and lightly caramelized, remove from oven and let cool for 2-3 minutes.
- Assemble bowls by dividing roasted sweet potatoes among four serving dishes. Top with black beans, warm corn, and sliced avocado.
- Sprinkle toasted cashews over each bowl. Optionally, add a squeeze of fresh lime juice or a drizzle of cilantro-lime dressing for extra flavor.
- Serve immediately while ingredients are warm and enjoy your Mexican Sweet Potato Bowl.
Tips
- Uniform Cubes: Ensure your sweet potatoes are cut into uniform 1-inch cubes for even roasting. This helps achieve that perfect caramelization and tenderness.
- Season Generously: Don’t skimp on the olive oil, cumin, salt, and pepper. These seasonings are key to bringing out the sweet and savory flavors of the dish.
- Avoid Overcrowding: When spreading the sweet potatoes on the baking sheet, make sure they are in a single layer and not overcrowded. This allows for better roasting and crispy edges.
- Toast Cashews: For an extra flavor boost, toast your cashews just before serving. This enhances their nuttiness and adds a delightful crunch to your bowl.
- Fresh Garnish: Consider adding a squeeze of fresh lime juice or a drizzle of cilantro-lime dressing just before serving. It brightens the dish and adds a refreshing touch.
- Meal Prep Friendly: This bowl is great for meal prep! Roast a larger batch of sweet potatoes and store them in the fridge for quick assembly throughout the week.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 12g
Fat: 22g
Saturated Fat: g
Cholesterol: 0mg
