Ingredients
Scale
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1 can (15 oz) 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 for serving
- Optional: Salsa, Greek yogurt, or hot sauce for topping
Instructions
- Preheat your oven to 400°F (200°C). Place the cubed sweet potatoes on a large rimmed baking sheet. Drizzle with olive oil and sprinkle the cumin, smoked paprika, garlic powder, salt, and pepper over the top. Toss everything together until the potatoes are evenly coated in oil and spices.
- Spread the sweet potatoes in a single layer on the baking sheet. Roast in the preheated oven for 25 to 30 minutes. Flip them halfway through the cooking time to ensure they get golden brown and tender on all sides.
- While the potatoes are roasting, warm your pre-cooked quinoa or brown rice in a small saucepan or the microwave. Rinse the black beans thoroughly under cold water. If you prefer them warm, you can heat them briefly in a skillet with a splash of water and a pinch of salt.
- Divide the cooked grain base equally among four bowls. Top each bowl with a generous portion of the roasted sweet potatoes and the rinsed black beans.
- Add the sliced avocado to each bowl. Sprinkle with fresh cilantro and serve with a lime wedge on the side. Add any optional toppings like salsa or a dollop of yogurt before serving warm.
- Cook Time: 45 minutes
- Diet: Gluten-Free, Vegan, Vegetarian