Description
A vibrant and satisfying bowl with roasted sweet potatoes, fresh vegetables, and a sweet spicy hot honey drizzle that brings everything together beautifully.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 1 cup black beans, cooked or canned and drained
- 1 large avocado, sliced
- 1 cup corn kernels
- 1 cup cherry tomatoes, halved
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons olive oil
- 3 tablespoons hot honey
- 1 lime, cut into wedges
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 200°C.
- In a mixing bowl, toss the sweet potato cubes with olive oil, chili powder, cumin, garlic powder, salt, and black pepper until evenly coated.
- Spread the seasoned sweet potatoes evenly on a lined baking sheet.
- Roast for 25 minutes until tender and slightly crispy on the edges.
- While the potatoes cook, prepare the black beans, slice the avocado, and halve the cherry tomatoes.
- Once the potatoes are done, transfer them into a serving bowl.
- Add black beans, corn, cherry tomatoes, and avocado to the bowl.
- Drizzle hot honey over the top while the potatoes are still warm.
- Squeeze fresh lime juice over everything and sprinkle with chopped cilantro.
- Serve immediately and enjoy.
Notes
- Roast sweet potatoes in a single layer for best texture.
- Add hot honey after roasting to prevent burning.
- Adjust spice level by adding more or less hot honey.
- Keep avocado separate if storing leftovers.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 12g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 2.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: mexican sweet potato hot honey bowl, sweet potato bowl, healthy bowl recipe, vegetarian bowl, hot honey recipe