Ingredients
2 medium sweet potatoes, peeled and cubed
1 tbsp olive oil
1 tsp paprika
½ tsp cumin
Salt & black pepper to taste
1 can (15 oz) black beans, drained and rinsed
2 cups cooked rice or quinoa
½ cup corn (optional)
¼ cup fresh cilantro, chopped
Creamy Herb Sauce:
½ cup Greek yogurt (or sour cream)
1 tbsp lime juice
1 tbsp olive oil
1 clove garlic, minced
2 tbsp fresh cilantro
Salt to taste
Instructions
Preheat oven to 200°C (400°F). Toss sweet potatoes with olive oil, paprika, cumin, salt, and pepper.
Roast for 25–30 minutes until tender and slightly charred.
In a bowl, mix sauce ingredients until smooth and creamy.
Warm black beans (and corn if using) in a pan or microwave.
Assemble bowls: add rice or quinoa, top with roasted sweet potatoes and black beans.
Drizzle generously with the herb sauce and sprinkle with fresh cilantro.