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Cook the Quinoa: Combine rinsed quinoa, vegetable broth, and 1/4 teaspoon of salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

Roast the Vegetables: Preheat oven to 400°F. On a large baking sheet, toss the diced sweet potato, diced red bell pepper, and thinly sliced red onion with 1 tablespoon of olive oil, chili powder, ground cumin, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Spread in a single layer. Roast for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.

Prepare the Dressing: While the quinoa and vegetables are cooking, combine the scooped ripe avocado, fresh lime juice, packed fresh cilantro, 2 tablespoons of olive oil, water, minced garlic clove, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper in a blender or food processor. Blend until completely smooth and creamy. Add more water, 1 tablespoon at a time, if needed to reach your desired consistency.

Assemble the Bowls: Divide the cooked and fluffed quinoa among 4 serving bowls. Top each bowl with a generous portion of the roasted vegetables, rinsed and drained black beans, corn, and halved cherry tomatoes.

Garnish and Serve: Drizzle generously with the creamy avocado-lime dressing. Garnish each bowl with additional chopped fresh cilantro, thinly sliced or finely diced red onion, and fresh avocado slices or cubes. Serve immediately and enjoy!


Cook the Quinoa: Combine rinsed quinoa, vegetable broth, and 1/4 teaspoon of salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

Roast the Vegetables: Preheat oven to 400°F. On a large baking sheet, toss the diced sweet potato, diced red bell pepper, and thinly sliced red onion with 1 tablespoon of olive oil, chili powder, ground cumin, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Spread in a single layer. Roast for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.

Prepare the Dressing: While the quinoa and vegetables are cooking, combine the scooped ripe avocado, fresh lime juice, packed fresh cilantro, 2 tablespoons of olive oil, water, minced garlic clove, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper in a blender or food processor. Blend until completely smooth and creamy. Add more water, 1 tablespoon at a time, if needed to reach your desired consistency.

Assemble the Bowls: Divide the cooked and fluffed quinoa among 4 serving bowls. Top each bowl with a generous portion of the roasted vegetables, rinsed and drained black beans, corn, and halved cherry tomatoes.

Garnish and Serve: Drizzle generously with the creamy avocado-lime dressing. Garnish each bowl with additional chopped fresh cilantro, thinly sliced or finely diced red onion, and fresh avocado slices or cubes. Serve immediately and enjoy!
