Description
A delicious and nutritious bowl loaded with roasted Cajun-spiced sweet potatoes, fluffy rice, black beans, and a creamy avocado sauce. Perfect for meal prep or a quick dinner!
Ingredients
Units
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For the Roasted Sweet Potatoes:
- 2 medium sweet potatoes, peeled and diced
- 1 tbsp olive oil
- 1 tsp Cajun seasoning
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp salt
For the Rice Bowl:
- 2 cups cooked rice (white, brown, or cauliflower rice)
- 1 cup black beans, drained and rinsed
- 1/2 cup corn (fresh, frozen, or canned)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
For the Avocado Sauce:
- 1 ripe avocado
- 2 tbsp Greek yogurt (or dairy-free alternative)
- 1 tbsp lime juice
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 2 tbsp water (to thin, as needed)
Instructions
- Roast the Sweet Potatoes – Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, Cajun seasoning, smoked paprika, garlic powder, and salt. Spread on a baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and slightly crispy.
- Cook the Rice – Prepare rice according to package instructions. Fluff with a fork and set aside.
- Make the Avocado Sauce – In a blender or food processor, blend avocado, Greek yogurt, lime juice, garlic powder, salt, and water until smooth. Adjust consistency as needed.
- Assemble the Bowls – Divide cooked rice into bowls, then top with roasted sweet potatoes, black beans, corn, cherry tomatoes, red onion, and cilantro.
- Drizzle & Serve – Spoon the avocado sauce over the bowls and serve with lime wedges. Enjoy!
Notes
- Make it spicy: Add a pinch of cayenne pepper to the sweet potatoes or drizzle with hot sauce.
- Protein boost: Add grilled chicken, shrimp, or tofu for extra protein.
- Meal prep: Store ingredients separately and assemble fresh for easy lunches.