Bahtshevah’s Mexican-Inspired Flavor Bowl

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This bowl combines the heartiness of beans and sweet potatoes with the freshness of kale and pico de gallo, drawing inspiration from the flavors of Mexico.

Yields: 4 servings

Prep time: 30 minutes

Cook time: 40-45 minutes


Ingredients:

  • 2 large sweet potatoes, cubed
  • 2 tablespoons olive oil
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 2 cups cooked black beans
  • 2 cups cooked kidney beans
  • 2 cups sliced kale
  • 2 cups sweet corn kernels, roasted
  • 2 cups grilled onions and peppers, preferably red, yellow, orange, & green (equal parts)
  • 1-2 jalapeños, seeded and minced (optional)
  • 2 avocados, sliced
  • 2 cups pico de gallo
  • Optional: Lime wedges, hot sauce

Instructions:

  1. Roast the sweet potatoes and other ingredients: Preheat oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, cumin, chili powder, smoked paprika, and salt. Spread on a large baking sheet.
  2. Add other ingredients to baking sheet: Add the black beans, kidney beans, kale, sweet corn kernels, grilled onions and peppers, and minced jalapeños (if using) to the baking sheet with the sweet potatoes. Toss gently to combine.
  3. Roast: Roast for 30-35 minutes, or until the sweet potatoes are tender and slightly caramelized, and the other vegetables are heated through. Stir halfway through cooking.
  4. Assemble the bowls: Divide the roasted mixture between four bowls.
  5. Top and serve: Top each bowl with sliced avocado and pico de gallo. Serve immediately, with lime wedges and hot sauce if desired. Enjoy!

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