Serves 2–3 hungry humans or 1 very determined one
2 medium sweet potatoes, peeled and cubed (try not to eat them raw like a goblin)
1 tbsp olive oil (liquid confidence)
1 tsp chili powder
1 tsp cumin
½ tsp smoked paprika (for vibes)
Salt & pepper to taste (be brave)
1 can black beans, drained and rinsed (give them a little pep talk)
1 cup cooked brown rice or quinoa (your responsible carb of choice)
1 cup corn (fresh, frozen, or stolen from a taco truck in spirit)
1 avocado, sliced (the green tax)
Salsa, pico, or hot sauce (emotional support condiment)
Optional toppings: Greek yogurt or sour cream, cilantro, lime, shredded lettuce, jalapeños if you fear nothing
Preheat your oven to 425°F (220°C).
This is the temperature at which sweet potatoes achieve enlightenment.
Toss sweet potato cubes with olive oil and spices.
Mix until they are evenly coated and feel seen.
Roast for 25–30 minutes, flipping halfway.
They should be crispy on the outside, soft on the inside—like a well-adjusted adult.
Warm the black beans and corn in a pan or microwave.
No need to overthink this. They’re already perfect.
Assemble your bowl.
Start with rice/quinoa, add roasted sweet potatoes, beans, and corn.
Arrange artfully, as if you’re going to post it online (you won’t, but still).
Top with avocado, salsa, and any extras.
Squeeze lime on top dramatically. Pause to admire your work.
CongratulationsÂ
Has fiber
Has protein
Has flavor
Does not taste like sadness
Eat with a fork, a spoon, or directly from the bowl while standing in the kitchen wondering why you don’t cook like this more often.