Southwestern Sweet Potato Bowl with Avocado Pesto

This Southwestern-inspired vegan bowl combines the natural sweetness of roasted sweet potatoes with savory black beans, corn, and bell peppers, all topped with a creamy avocado pesto.

Ingredients:

2 large sweet potatoes, cubed
1 tablespoon olive oil
1 can black beans, drained and rinsed
1 cup corn kernels
1 red bell pepper, diced
1/2 red onion, diced
1 avocado
1/4 cup fresh cilantro
2 tablespoons lime juice
2 cloves garlic, minced
2 tablespoons pumpkin seeds
Salt and pepper, to taste

Instructions:

Get the oven ready by heating it up to 400F 200C

Add salt and pepper to the sweet potatoes and toss them with olive oil

Put it on a baking sheet and roast it for 20 to 25 minutes, or until it's soft and slightly browned

Put the cilantro, garlic, lime juice, avocado, and a pinch of salt in a blender or food processor

To make the avocado pesto, blend the avocados until they are smooth

Put corn, black beans, bell pepper, and onion in a pan over medium-low heat

For about 5 to 7 minutes, or until the vegetables are soft, cook

To put the bowls together, add the roasted sweet potatoes to each serving bowl

Add the black bean and vegetable mix on top

Spread avocado pesto on top and then add pumpkin seeds

Serve right away, with extra cilantro and lime wedges on top if you want

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