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A vibrant, heart-healthy bowl of roasted sweet potatoes, black beans, and corn with a zesty lime-cumin dressing. This colorful Southwestern-inspired meal is easy, flavorful, and perfect for a light lunch or dinner.
Prepare the vegetables for roasting
Roast the vegetables
Assemble the bowls
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A vibrant, heart-healthy bowl of roasted sweet potatoes, black beans, and corn with a zesty lime-cumin dressing. This colorful Southwestern-inspired meal is easy, flavorful, and perfect for a light lunch or dinner.
This southwest recipe takes 40 minutes to prepare and yields 4 servings. At 523.83 calories per serving with 25.71g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Serve
Add 1 cup of shredded, unseasoned cooked chicken or crumbled firm tofu to the bowl for a protein boost.
Use pre-cut sweet potatoes and bell peppers from the grocery store to save on prep time.
Replace the sweet potato and corn with 1 head of cauliflower florets and 1 chopped zucchini. Roast as directed.
Use vegetables that are in season and on sale. Carrots, onions, and cabbage are great low-cost additions.
This recipe is intentionally low in sodium, which helps manage blood pressure and supports overall cardiovascular health.
Black beans and a variety of vegetables provide a high amount of dietary fiber, which aids digestion, promotes satiety, and helps regulate blood sugar levels.
Sweet potatoes are an excellent source of Vitamin A (beta-carotene), while bell peppers are loaded with Vitamin C, both of which are powerful antioxidants that support immune function.
Black beans offer a good source of plant-based protein, which is essential for muscle repair and overall body function, without the saturated fat found in some animal proteins.
Yes, it's very healthy. It's packed with fiber from the beans and vegetables, rich in vitamins A and C, and is designed to be low in sodium, which is great for heart health. The olive oil provides healthy monounsaturated fats.
One serving of this Roasted Veggie and Bean Bowl contains approximately 250-300 calories, making it a light yet satisfying meal. The calories come from the vegetables, beans, and olive oil.
Absolutely! Pinto beans or chickpeas would also work well in this recipe. Just be sure to use a no-salt-added variety and rinse them thoroughly.
Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can enjoy it cold like a salad or reheat it in the microwave.
