Go Back
Tex-Mex cuisine, a vibrant fusion of Mexican and American culinary traditions, is celebrated for its bold flavors, fresh ingredients, and colorful presentations. Known for its unique blend of spices and hearty components, Tex-Mex offers dishes that are as satisfying as they are wholesome. One such dish, the Tex-Mex Sweet Potato & Corn Bowl, exemplifies this culinary style, combining the natural sweetness of roasted sweet potatoes with the crunch of fresh corn and a medley of spices. This dish not only tantalizes your taste buds but also delivers a powerful nutritional punch, making it a perfect choice for health-conscious eaters.

Tex-Mex Sweet Potato & Corn Bowl

Discover the vibrant flavors of Tex-Mex with this colorful Sweet Potato & Corn Bowl that's both nutritious and satisfying. Roasted sweet potatoes, crunchy corn, and hearty black beans combine in a delightful medley of spices, making it perfect for any meal. Whether you're vegan, vegetarian, or simply love delicious food, this bowl is customizable to match your dietary preferences. Packed with vitamins and healthy fats, it's a dish that looks as good as it tastes. Enjoy it for lunch, dinner, or as a side at gatherings!
Print Recipe Pin Recipe

Ingredients
  

2 medium sweet potatoes, peeled and diced into ½-inch cubes

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

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

1 red bell pepper, chopped into bite-sized pieces

1 small red onion, finely diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon smoked paprika

1 tablespoon olive oil

Salt and pepper, to taste

1 ripe avocado, diced

1 cup cherry tomatoes, halved

¼ cup fresh cilantro, chopped

½ cup crumbled feta cheese or a dairy-free alternative (optional)

Lime wedges for serving

Instructions
 

Preheat the Oven: Begin by setting your oven to 400°F (200°C) to preheat while you prepare the sweet potatoes.

    Prepare Sweet Potatoes: In a large mixing bowl, combine the diced sweet potatoes with the olive oil, ground cumin, chili powder, smoked paprika, and a sprinkle of salt and pepper. Toss them until they are evenly coated in the seasoning.

      Roast the Sweet Potatoes: Transfer the seasoned sweet potatoes to a baking sheet, spreading them out in a single layer. Roast in the preheated oven for 20-25 minutes, flipping them halfway through to ensure even cooking, until they are tender and begin to caramelize.

        Cook the Vegetables: While the sweet potatoes are roasting, heat a skillet over medium heat. Add the finely diced red onion and sauté for 3-4 minutes, or until the onion becomes translucent. Next, add the minced garlic and chopped red bell pepper to the skillet, cooking together for an additional 2-3 minutes until the pepper starts to soften.

          Combine with Legumes: Stir in the corn and black beans into the skillet, allowing everything to heat through for an additional 5 minutes. Taste and adjust seasoning with salt and pepper as desired.

            Mix Everything Together: When the sweet potatoes are perfectly roasted, remove them from the oven and carefully combine them with the vegetable mixture in the skillet, gently stirring to blend all ingredients.

              Assemble the Bowls: To create your Tex-Mex bowls, layer generous portions of the sweet potato and corn mixture into serving bowls. Top each bowl with diced avocado, halved cherry tomatoes, chopped fresh cilantro, and sprinkle with crumbled feta cheese if desired.

                Serve and Enjoy: Serve the bowls warm with lime wedges on the side for an extra splash of zesty flavor that enhances the overall dish.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                    Presentation Tips: For an eye-catching presentation, use colorful bowls and arrange the toppings in sections or piles to showcase the vibrant colors of each ingredient. Garnish with additional cilantro leaves and serve the lime wedges on small plates alongside each bowl.