Ingredients
Scale
- 2 large sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cans (15 oz each) black beans, drained and rinsed
- 2 cups cooked quinoa or brown rice
- 1 large avocado, sliced
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- Optional: 1/4 cup red onion, finely diced
- Optional: 2 tablespoons pumpkin seeds or pepitas
Instructions
- Preheat your oven to 400°F (200°C). Place the cubed sweet potatoes on a large baking sheet. Drizzle with olive oil and sprinkle with cumin, smoked paprika, salt, and pepper. Toss well to ensure every piece is evenly coated, then spread them out in a single layer.
- Slide the baking sheet into the oven and roast for 25 to 30 minutes. You will know they are done when they are tender on the inside and have slightly browned, caramelized edges. Halfway through the cooking time, give the potatoes a quick toss to ensure even browning.
- While the potatoes roast, place the drained and rinsed black beans in a small saucepan over medium-low heat. Add a splash of water or vegetable broth and a pinch of salt. Warm them through for about 5 minutes, stirring occasionally. If you like a bit of heat, you can add a dash of hot sauce here.
- Start by placing a base of cooked quinoa or brown rice into four individual bowls. Top each bowl with a generous scoop of roasted sweet potatoes and a portion of the warm black beans. Arrange the avocado slices on top for a creamy finish.
- Finish the bowls by sprinkling with fresh cilantro, red onion, and pumpkin seeds. Serve immediately with a lime wedge on the side for squeezing over the top to brighten all the flavors.
- Cook Time: 45 minutes
- Diet: Gluten-Free, Plant-Based, Vegan, Vegetarian