Black Bean Sweet Potato Bowl

Ingredients

• 1 medium sweet potato, cubed
• 1 cup black beans
• 2 cups spinach
• 1/2 avocado, sliced
• 1 tbsp lime juice
• 1 tbsp olive oil
• Salt and cumin

Instructions

1. Preheat your oven to 425°F (220°C). Peel and cube the sweet potato into 3/4-inch pieces (aim for consistent size so they roast evenly). Toss the cubes in a bowl with 1 tbsp olive oil, 1/2 tsp cumin, and a pinch of salt.

2. Spread the sweet potato cubes in a single layer on a baking sheet. Roast for 25-30 minutes, stirring halfway through. The potatoes are done when the edges begin to caramelize and a fork pierces them easily.

3. While the sweet potatoes roast, warm the black beans in a small pot over medium heat, about 5-7 minutes, stirring occasionally. Season to taste with salt and a pinch of cumin.

4. Toast the skillet or pan over medium heat and lightly sauté the spinach, about 2-3 minutes, until it just wilts (optional—you can also use raw spinach if you prefer). Transfer to a plate and set aside.

5. Divide the wilted spinach (or raw spinach) between two bowls. Top each with roasted sweet potato cubes and warm black beans.

6. Arrange half an avocado (sliced) alongside the other ingredients on each bowl. Drizzle 1/2 tbsp lime juice over the entire bowl and season with extra salt and cumin to taste. Serve warm or at room temperature.

Tips

• For make-ahead convenience, roast the sweet potatoes and warm the beans in advance, then assemble the bowls fresh when you're ready to eat.
• Swap black beans for pinto beans or chickpeas for variety, keeping the protein content similar.
• If avocado isn't available or ripe, substitute with a dollop of Greek yogurt or tahini sauce for creaminess and extra protein.
• For a warm-weather version, chill the sweet potatoes and serve the bowl cold with fresh lime juice for a refreshing twist.