Black Bean & Sweet Potato Bowl
A hearty and nutritious bowl with roasted sweet potatoes, black beans, and fresh toppings.
15 mins
Prep Time
25 mins
Cook Time
2
Servings
Ingredients
- 2 medium sweet potatoes, diced
- 1 can black beans, drained and rinsed
- 1 avocado, sliced
- 1 cup cooked quinoa
- 1/2 red onion, finely chopped
- 1 lime, juiced
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Nutrition Facts
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Instructions
Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with 1 tbsp olive oil, cumin, smoked paprika, salt, and pepper.
Spread the sweet potatoes on a baking sheet in a single layer. Roast for 20-25 minutes, flipping halfway, until tender and slightly crispy.
While the sweet potatoes roast, heat the black beans in a small saucepan over medium heat. Season with a pinch of salt and pepper.
Prepare the quinoa if not already cooked. Fluff with a fork and set aside.
In a small bowl, mix the chopped red onion with lime juice and a pinch of salt. Let it sit for 5 minutes to lightly pickle.
Assemble the bowls: Divide the quinoa between two bowls. Top with roasted sweet potatoes, black beans, avocado slices, and pickled red onion. Garnish with fresh cilantro.
Chef's Tips
- Meal Prep: Roast a big batch of sweet potatoes and cook extra quinoa for easy meal prep throughout the week.
- Extra Protein: Add grilled chicken, tofu, or a fried egg for additional protein.
- Spice It Up: Drizzle with hot sauce or sprinkle with chili flakes for extra heat.
- Toppings: Customize with additional toppings like corn, cherry tomatoes, or shredded cheese.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently before serving.
