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Preparing the perfect Tex-Mex Sweet Potato & Corn Bowl requires some attention to detail, but the results are well worth the effort. Follow this step-by-step guide to create a delicious and nutritious dish that will satisfy your cravings and impress your family and friends.

Tex-Mex Sweet Potato & Corn Bowl

Discover the vibrant flavors of Tex-Mex with the Sweet Potato & Corn Bowl! This plant-based dish features roasted sweet potatoes, hearty black beans, and sweet corn, creating a nutritious and visually appealing meal perfect for any time of day. With a medley of colorful ingredients topped with fresh herbs and zesty lime, each bite offers a delightful combination of textures and tastes. Elevate your meals with this healthy, satisfying bowl that celebrates the essence of Tex-Mex cuisine!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (fresh, frozen, or canned)

1 red bell pepper, chopped

1 small red onion, finely diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon smoked paprika

1 tablespoon olive oil

Salt and pepper to taste

1 avocado, diced

1 cup cherry tomatoes, halved

¼ cup fresh cilantro, chopped

½ cup crumbled feta cheese or dairy-free cheese (optional)

Lime wedges for serving

Instructions
 

Begin by preheating your oven to 400°F (200°C).

    In a large mixing bowl, toss the diced sweet potatoes with olive oil, cumin, chili powder, smoked paprika, salt, and pepper until well coated. Spread the sweet potatoes on a baking sheet in a single layer.

      Roast the sweet potatoes in the preheated oven for about 20-25 minutes, turning halfway through, until they are tender and slightly caramelized.

        While the sweet potatoes are roasting, heat a skillet over medium heat. Add the diced red onion and sauté for 3-4 minutes until translucent. Add the minced garlic and chopped red bell pepper to the skillet, cooking for an additional 2-3 minutes.

          Stir in the corn and black beans, cooking for another 5 minutes until everything is heated through. Season with salt and pepper to taste.

            Once the sweet potatoes are done roasting, remove them from the oven and combine them with the mixture from the skillet, gently mixing to combine.

              To assemble your Tex-Mex bowls, layer the sweet potato and corn mixture in bowls. Top with diced avocado, halved cherry tomatoes, fresh cilantro, and crumbled feta cheese if using.

                Serve warm with lime wedges on the side for an extra burst of flavor.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4