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Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

In a large bowl, combine the diced sweet potatoes with olive oil, chili powder, cumin, salt, and black pepper. Toss until the sweet potatoes are evenly coated.

Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.

While the sweet potatoes are roasting, prepare the black beans. In a medium bowl, combine the rinsed and drained black beans, diced red onion, minced garlic, lime juice, chopped cilantro, and salt. Stir gently to combine.

To assemble the bowls, divide the cooked quinoa among four serving bowls. Top each with a generous portion of roasted sweet potatoes and the black bean mixture.

Garnish each bowl with diced avocado, corn, a dollop of salsa, and a spoonful of Greek yogurt or sour cream. Serve immediately with a lime wedge.


Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

In a large bowl, combine the diced sweet potatoes with olive oil, chili powder, cumin, salt, and black pepper. Toss until the sweet potatoes are evenly coated.

Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.

While the sweet potatoes are roasting, prepare the black beans. In a medium bowl, combine the rinsed and drained black beans, diced red onion, minced garlic, lime juice, chopped cilantro, and salt. Stir gently to combine.

To assemble the bowls, divide the cooked quinoa among four serving bowls. Top each with a generous portion of roasted sweet potatoes and the black bean mixture.

Garnish each bowl with diced avocado, corn, a dollop of salsa, and a spoonful of Greek yogurt or sour cream. Serve immediately with a lime wedge.
