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In recent years, the popularity of healthy and vibrant meals has surged as more people seek to incorporate nutritious options into their diets. Whether for weight management or simply to enjoy the multitude of flavors that fresh ingredients can offer, meals that combine health with taste have become increasingly sought after. One such dish that perfectly exemplifies this trend is the Fiesta Sweet Potato & Corn Bowl. This recipe stands out not only for its vibrant colors but also for the delightful blend of flavors and textures that come together to create a satisfying meal.

Tex-Mex Sweet Potato & Corn Bowl

Discover the vibrant Fiesta Sweet Potato & Corn Bowl, a deliciously healthy meal that celebrates fresh ingredients and bold flavors. Packed with nutritious sweet potatoes, black beans, and corn, this colorful dish is perfect for lunch, dinner, or meal prep. It's versatile and easy to customize with seasonal ingredients and your favorite toppings. Enjoy the perfect blend of warmth and crunch, making each bite a satisfying experience. Try this recipe for a nourishing and flavorful addition to your meals!
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Ingredients
  

2 medium sweet potatoes, peeled and cut into 1-inch cubes

1 tablespoon extra virgin olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

1/2 teaspoon chili powder

Salt and freshly ground pepper, to taste

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

1 cup corn (fresh, frozen, or canned)

1 red bell pepper, finely diced

1/2 red onion, finely diced

1 ripe avocado, sliced

1/4 cup fresh cilantro, roughly chopped

Juice of 1 lime

1/2 cup salsa (choose your preferred level of heat)

1/2 cup crumbled feta cheese or vegan cheese (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C). This will prepare it for roasting the sweet potatoes to perfection.

    Prepare the Sweet Potatoes: In a large mixing bowl, combine the diced sweet potatoes with the olive oil, smoked paprika, ground cumin, chili powder, salt, and pepper. Toss everything together until the sweet potatoes are completely coated with the oil and spices.

      Roast the Sweet Potatoes: Transfer the seasoned sweet potato cubes onto a baking sheet lined with parchment paper, arranging them in a single layer for even cooking. Roast them in the preheated oven for 25-30 minutes, or until they are fork-tender and exhibit a lovely caramelized edge. Make sure to flip them halfway through the cooking time for uniform browning.

        Sauté the Vegetables: While the sweet potatoes are roasting, heat a non-stick skillet over medium heat. Add the diced red onion and red bell pepper. Sauté them for about 5-7 minutes, stirring occasionally, until they are softened and fragrant.

          Incorporate Corn and Beans: Into the skillet, stir in the corn and the rinsed black beans. Cook for an additional 5 minutes, allowing them to heat through and take on the flavors from the sautéed vegetables. Season with salt and pepper to taste, adjusting as desired.

            Assemble the Bowl: For each serving, take a bowl and layer the roasted sweet potatoes at the bottom. Next, add the warm sautéed corn and bean mixture on top.

              Top with Fresh Ingredients: Garnish the bowl with sliced avocado, a sprinkle of chopped cilantro, and a generous squeeze of lime juice for a burst of freshness.

                Finish with Salsa and Cheese: Drizzle your favorite salsa across the top of the bowl for an added kick and, if desired, finish with crumbled feta cheese or vegan cheese for a creamy touch.

                  Serve & Enjoy: Serve immediately and indulge in this vibrant and flavor-packed Tex-Mex bowl, perfect for any occasion!

                    Prep Time, Total Time, Servings: 15 min | 45 min | 4 servings

                      - Presentation Tips: For an eye-catching presentation, use bowls of varying heights and arrange the ingredients in separate sections, allowing the colors to shine. A lime wedge on the side can add a beautiful touch.