Ingredients
- 1 medium sweet potato, peeled and diced
- 1/2 red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 1 can of black beans, drained and rinsed
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 2-3 cups of baby spinach
- 1 avocado, sliced
- 1 tablespoon lime juice
Directions
1 Preheat the oven to 400¡F (200¡C).
2 Toss diced sweet potato and chopped bell peppers in olive oil and season with smoked paprika, ground cumin, salt, and black pepper.
3 Spread the vegetables on a baking sheet and roast for 25-30 minutes until tender and golden brown.
4 While the vegetables are roasting, heat black beans in a small saucepan over medium heat and season with salt and black pepper.
5 In a large bowl, toss baby spinach with lime juice.
6 To assemble the breakfast bowl, divide the roasted vegetables and black beans among two bowls. Top with sliced avocado and baby spinach.
7 Serve hot and enjoy!
This sweet potato and black bean breakfast bowl is a wholesome and flavorful breakfast option that’s packed with nutrients. The combination of roasted sweet potato and bell peppers, seasoned black beans, and fresh baby spinach creates a satisfying and delicious dish that’s perfect for starting your day on the right foot. The addition of avocado and lime juice gives the bowl a creamy and tangy flavor that complements the other ingredients perfectly. Serve this breakfast bowl on its own or with a side of toast for a balanced and nutritious breakfast.
