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Tex-Mex cuisine has gained immense popularity in recent years, captivating food lovers with its vibrant flavors and hearty ingredients. Originating from the fusion of Mexican and American culinary traditions, Tex-Mex offers a delightful array of dishes that are both comforting and flavorful. Among the plethora of options, Spicy Tex-Mex Sweet Potato Bowls stand out as a nutritious and easy-to-make dish that perfectly encapsulates the essence of this beloved cuisine.

Tex-Mex Sweet Potato Bowls

Discover the vibrant flavors of Spicy Tex-Mex Sweet Potato Bowls, a nutritious and easy-to-make meal that combines sweet potatoes and black beans with fresh vegetables. Packed with essential vitamins, fiber, and antioxidants, this dish promotes heart health and overall wellness. Perfect for lunch, dinner, or meal prep, these colorful bowls are not only delicious but also visually appealing. Enjoy a satisfying and wholesome experience that celebrates the essence of Tex-Mex cuisine.
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Ingredients
  

2 medium sweet potatoes, peeled and diced

1 tablespoon olive oil

1 teaspoon chili powder

1/2 teaspoon cumin

1/4 teaspoon smoked paprika

Salt and pepper to taste

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (fresh, frozen, or canned)

1 red bell pepper, diced

1 avocado, diced

1/2 cup cherry tomatoes, halved

1/4 cup red onion, finely chopped

1/2 cup fresh cilantro, chopped

1/4 cup crumbled feta cheese (optional)

Lime wedges for serving

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare Sweet Potatoes: In a large bowl, toss the diced sweet potatoes with olive oil, chili powder, cumin, smoked paprika, salt, and pepper until well coated.

      Roast Sweet Potatoes: Spread the seasoned sweet potatoes on a baking sheet in a single layer. Roast in the oven for 25-30 minutes, or until tender and slightly caramelized, turning halfway through.

        Cook the Vegetables: In a skillet over medium heat, add the diced red bell pepper and cook for about 5 minutes until softened. Add the black beans and corn, cooking for an additional 3-4 minutes, just until heated through. Season with salt and pepper as desired.

          Assemble the Bowls: Once the sweet potatoes are done, remove them from the oven. In serving bowls, layer the roasted sweet potatoes, cooked black bean and corn mixture, diced avocado, cherry tomatoes, red onion, and cilantro.

            Add Finishing Touches: Sprinkle crumbled feta cheese over the top if using. Squeeze fresh lime juice over each bowl for an extra kick of flavor.

              Serve: Serve immediately, garnished with extra lime wedges and cilantro on the side.

                Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings