Served over rice and packed with sweet potato, black beans and corn, then tossed with a fresh and tangy chili lime dressing, these Southwest Sweet Potato Bowls will keep you nice and full for hours. They are delicious served hot and fresh or can easily be made ahead of time to save time on busy week nights.
Start by peeling and dicing the sweet potato up into pieces approx 1" in size. . You will need one large (or two smaller potatoes) to get to 2 heaping cups.
Chop the red onion. You will want 1 cup.
In a large bowl, combine the sweet potato and onion. Add 2T of olive oil, 1/4 t cumin, 1/4t salt and 1/4t of pepper. Toss until everything is evenly coated.
Transfer onto a sheet pan and roast at 400 degrees for 20-25 minutes or until the potato is tender.
Meanwhile, using the same bowl, mix the dressing first. Combine 2T olive oil, 1/2t salt, 1/4t pepper, 1/2t cumin, 1/4t paprika, 1/4t garlic powder, 1t chili lime seasoning and the juice of 1/2 a lime (approx 1T). Wisk together to combine.
Next, add into the bowl, 1 can of corn (drained), 1 can of black beans (rinsed and drained) and 1 cup of pico de gallo, Mix to combine everything with the chili lime dressing.
Set the bowl aside and make the brown rice. You will want 4 cups of cooked rice.
Pull the potatoes and onions out of the oven and add them to the bowl with the bean and dressing mixture. Give everything a really good stir to make sure its all combined.
To serve, scoop 1 cup of rice into each bowl. Top with a heaping cup of the sweet potato mixture. This recipe makes 4 servings.
Optional: topped with chopped cilantro as a garnish
Store leftovers in an air tight container in refrigerator for up to 5 days.