Description
A vibrant and satisfying bowl featuring roasted sweet potatoes glazed with hot honey, served over fluffy rice with black beans, creamy avocado, and a refreshing drizzle.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 3 tablespoons hot honey
- 2 cups cooked rice
- 1 cup black beans, drained and rinsed
- 1 large avocado, sliced
- 1 cup corn kernels
- 1 small handful fresh cilantro, chopped
- 1 lime, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon chili flakes
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup yogurt or sour cream
Instructions
- Preheat oven to 200°C and line a baking sheet with parchment paper.
- In a bowl, toss sweet potato cubes with olive oil, garlic powder, chili flakes, salt, and pepper until evenly coated.
- Spread the seasoned sweet potatoes in a single layer on the baking sheet.
- Roast for 25 minutes, then drizzle with hot honey and return to the oven for another 10 minutes.
- Heat the cooked rice and black beans separately.
- In a small bowl, mix yogurt or sour cream with a squeeze of lime.
- Assemble bowls with rice, black beans, roasted sweet potatoes, avocado, corn, and cilantro.
- Drizzle with the creamy sauce and extra hot honey, then serve with lime wedges.
Notes
- Do not overcrowd the baking sheet to ensure proper roasting.
- Add lime juice just before serving for the freshest flavor.
- Adjust chili flakes to control the heat level.
- Use ripe avocado for the best creamy texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 12g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 10mg
Keywords: mexican sweet potato bowl, hot honey bowl, healthy rice bowl, vegetarian bowl recipe, sweet potato rice bowl