Ingredients
Scale
- 2 large sweet potatoes, peeled and cubed
- 1 cup uncooked quinoa (rinsed thoroughly)
- 2 cups vegetable broth (or water)
- 1 can (15 oz) black beans, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1 large avocado, sliced
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- Optional: Tahini dressing or Greek yogurt for topping
Instructions
- Preheat your oven to 400°F (200°C). Place the cubed sweet potatoes on a large baking sheet. Drizzle them with olive oil and sprinkle with cumin, chili powder, garlic powder, salt, and pepper. Toss well to ensure every cube is evenly coated. Spread the potatoes in a single layer so they crisp up rather than steam. Roast in the oven for 25 to 30 minutes, flipping halfway through, until they are tender and slightly caramelized on the edges.
- While the potatoes roast, prepare the quinoa. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot with a lid, and simmer for about 15 minutes. You will know it is done when the liquid is fully absorbed and the quinoa looks fluffy. Remove from heat and let it sit covered for 5 minutes before fluffing it with a fork.
- Now it is time to build your bowls. Divide the fluffy quinoa among four bowls. Top each bowl with a generous portion of roasted sweet potatoes and a scoop of black beans. Add the fresh avocado slices and a sprinkle of chopped cilantro. Squeeze a fresh lime wedge over the top to brighten all the flavors. If you like, drizzle with your favorite dressing or a dollop of yogurt, and serve immediately.
- Cook Time: 45 minutes