If you love nachos, you are going to love this Roasted Sweet Potato Fiesta Bowl! Healthy roasted sweet potatoes topped with spicy cumin black beans, seared fresh corn, avocado, queso fresco, yogurt, cilantro and Fritos. It has all the flavors and crunch you’re craving in a hearty, vegetarian dinner. Yum!
My inspiration for this dish was born from a similar sweet potato recipe I saw on Instagram. You can click the image below to check it out.
I was also feeling guilty about some sweet potatoes I had been neglecting on my counter.
Use ’em up!
A friend of mine sells these gorgeous purple potatoes at my local farmer’s market. I tend to stockpile them. You can ignore potatoes for a while if you store them in a cool, dark place but I had been pushing the limits on mine. The purple gave the dish a colorful twist. Of course, regular orange sweet potatoes will work just fine.
I cut them in half lengthwise, drizzled on olive oil and seasoned them well with salt and pepper. Then I roasted them for about 30 minutes to get them gooey-soft. I think regular sweet potatoes will cook at little faster than these purple ones did. Bonus!
While the potatoes are roasting, I prepared some black beans on the stove with shallots, chilis and cumin. Then I seared the kernels from one ear of corn over medium-high heat. Alternatively, you could use a can of corn that has been drained or thawed frozen corn if a fresh ear isn’t available. But fresh is so much better….
I used crumbled Queso Fresco, cilantro and lime juice to finish it off. Put a little dollop of Greek yogurt on the side.
Once the potatoes are done, the whole thing comes together in about 2 minutes!
- 2 medium sweet potatoes, peeled if desired
- 4 tbsp extra virgin olive oil, divided
- salt and pepper
- 1 can black beans, rinsed and drained
- 1 small shallot, sliced
- 1 small Fresno chili or jalapeno, seeded and sliced
- 1 tsp cumin
- 1 medium ear of corn, husk on
- 1 avocado, peeled and diced
- 4 tbsp Queso fresco or cotija cheese, crumbled
- 1/2 cup Greek yogurt
- 1 handful cilantro, chopped
- 1 lime
- 1 handful Frito's corn chips or tortilla chips
- Preheat oven to 425°. Cut sweet potatoes in half lengthwise (peel first if desired). Place potatoes cut side down in a baking dish, drizzle well with olive oil and season well with salt and pepper. Roast for 25-30 minutes until easily pierced with a fork, turning potatoes over about halfway through.
- When potatoes are about 8 minutes from being done, heat 1 tbsp olive oil in a small saucepan over medium heat. Add sliced shallot and chili and saute for a minute until soft. Add 1 can rinsed and drained black beans. Season with 1 tsp cumin, salt and pepper. Stir and reduce heat to low. (Don't start the beans too early on they will dry out.)
- Microwave one unhusked ear of corn for 1 min, 30 seconds. Using a dish towel to handle the hot corn, carefully husk the corn and cut kernels off. When potatoes are just about finished, heat a small saute pan over medium-high heat. Add 1 tbsp olive oil and wait 30 seconds. Add the corn and season well with salt and pepper. Allow corn to sear for about a minute then toss it and leave for another minute or so. Remove from heat.
- When potatoes are nice and soft, remove from oven. Divide potatoes between serving plates, top each with half of black beans, corn, avocado, crumbled cheese and cilantro. Crumble corn chips on top. Put a dollop of Greek yogurt on the side. Squeeze the juice of 1 lime evenly over each dish and serve.