Sweet Potato and Black Bean Bowl

In a large mixing bowl, toss sweet potatoes with olive oil, cumin, paprika, salt, and black pepper.

Spread sweet potatoes evenly on a baking sheet.

Roast sweet potatoes for 25-30 minutes, or until tender and slightly caramelized.

While sweet potatoes are roasting, rinse and drain black beans.

In a bowl, combine black beans and corn.

Once sweet potatoes are done, add them to the black bean and corn mixture.

Dice the avocado and add it to the bowl.

Squeeze lime juice over the mixture and toss gently to combine.

Serve warm and enjoy!