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Sweet Potato Fry Bowl Recipe

American · Main course · 45 min total

A vibrant and hearty bowl featuring crispy roasted sweet potatoes, black beans, avocado, and a tangy lime-cilantro dressing. Perfect for a quick and nutritious weeknight dinner.

Ingredients

• 2 large sweet potatoes, peeled and cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen, thawed)
• 1 avocado, sliced
• 1/4 cup chopped fresh cilantro
• For the dressing:
• 1/4 cup plain Greek yogurt
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 2 tablespoons chopped fresh cilantro

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss sweet potato cubes with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
3. Spread sweet potatoes in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway through, until golden and crispy.
4. While sweet potatoes roast, prepare the dressing: In a small bowl, whisk together Greek yogurt, lime juice, olive oil, minced garlic, salt, and chopped cilantro. Set aside.
5. In a small skillet over medium heat, warm the black beans and corn until heated through, about 3-4 minutes. Season with a pinch of salt if desired.
6. Assemble the bowls: Divide the roasted sweet potatoes among 4 bowls. Top with black beans and corn, sliced avocado, and a generous drizzle of the lime-cilantro dressing. Garnish with fresh cilantro.
7. Serve immediately.

Tips

• For extra protein, add grilled chicken or tofu.
• Make the dressing up to 2 days ahead and store in the fridge.
• Leftover sweet potatoes can be reheated in the oven or air fryer for crispiness.

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