Sweet Potato and Pinto Bean Polenta Bowl

This vibrant and hearty Sweet Potato and Pinto Bean Polenta Bowl combines the creamy texture of polenta with the sweetness of roasted sweet potatoes and the earthy flavors of pinto beans. Topped with fresh avocado and a sprinkle of lime, this dish is not only visually appealing but also packed with nutrients. It's a perfect vegan option that is gluten-free and rich in fiber, making it a wholesome meal for any time of the day.

Ingredients:

• 1 cup polenta
• 4 cups vegetable broth
• 2 medium sweet potatoes, peeled and diced
• 1 can pinto beans, rinsed and drained
• 1 avocado, sliced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro for garnish (optional)

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Toss the diced sweet potatoes with olive oil, smoked paprika, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until tender and lightly caramelized.
3. In a saucepan, bring the vegetable broth to a boil. Gradually whisk in the polenta, reducing heat to low. Cook, stirring frequently, until thickened (about 15-20 minutes).
4. Once the polenta is cooked, stir in the rinsed pinto beans and cook for an additional 5 minutes to heat through.
5. To serve, spoon the polenta mixture into bowls, top with roasted sweet potatoes and sliced avocado. Drizzle with lime juice and garnish with fresh cilantro if desired.