Prep the sweet potatoes: Scrub 4–6 medium sweet potatoes. Pierce each 4–5 times with a fork. Place the metal trivet in the Instant Pot, add 1 cup of water, and arrange the potatoes on top.

Pressure cook: Seal the lid. Cook on High Pressure for 14–18 minutes for medium potatoes (8–10 ounces each). Use 20–25 minutes for larger ones. When done, let pressure release naturally for 10 minutes, then quick-release any remaining steam.

Make spiced beans and corn: While the potatoes cook, warm a skillet over medium heat. Add 1 tablespoon olive oil, 1 can black beans (rinsed), 1 cup corn, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, and a pinch of salt and pepper. Stir 3–4 minutes until hot and fragrant. Set aside.

Quick slaw: In a bowl, toss 2 cups thinly sliced red cabbage with juice of 1/2 lime, 1 teaspoon olive oil, and a pinch of salt. Let it sit to soften slightly.

Yogurt-lime sauce: Mix 1/2 cup Greek yogurt with juice and zest of 1/2 lime, a pinch of salt, and 1–2 teaspoons water to thin. For dairy-free, use unsweetened coconut or almond yogurt.

Prep fresh toppings: Halve cherry tomatoes, slice avocado, and roughly chop cilantro. Rinse and pat dry the spinach or greens.

Check potatoes: When the Instant Pot finishes, test a potato with a knife. It should slide in easily. If not, reseal and cook 2–4 minutes more.

Assemble bowls: Split each sweet potato, fluff the centers with a fork, and add a pinch of salt and pepper. Layer with spinach, spiced beans and corn, slaw, tomatoes, and avocado. Drizzle with yogurt-lime sauce. Add hot sauce or salsa if you like heat.

Optional protein: Top with warmed shredded chicken, sautéed tofu, or leftover roasted meat for extra protein.

Finish: Sprinkle pumpkin seeds and cilantro on top. Serve warm.