Sweet Potato Delight & Black Bean Bliss Bowls
A colorful and nutritious bowl featuring roasted sweet potatoes, black beans, quinoa, and fresh toppings.
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 15 oz black beans, rinsed and drained
- 1 cup cooked quinoa
- 1 cup cherry tomatoes, halved
- 1 ripe avocado, diced
- 1 cup corn
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- to taste salt
- to taste pepper
- 1 lime juiced
- as needed fresh cilantro, for garnish
- as needed Greek yogurt or dairy-free yogurt, optional
Instructions
- Roast the Sweet Potatoes: Preheat your oven to 425°F (220°C). Toss the diced sweet potatoes with 1 tablespoon of olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them out on a baking sheet in a single layer and roast for 25-30 minutes, or until they are tender and slightly crispy, flipping halfway through.
- Prepare the Quinoa: While the sweet potatoes are roasting, prepare the quinoa according to package instructions if it's not already cooked. Fluff with a fork and set aside.
- Heat the Black Beans and Corn: In a small saucepan, combine the black beans and corn. Warm over medium heat until heated through, about 5-7 minutes. Add a squeeze of lime juice and a pinch of salt to enhance the flavor.
- Assemble the Bowls: Once the sweet potatoes are done roasting, take a serving bowl and layer the base with cooked quinoa. Top the quinoa with the warmed black beans and corn mixture.
- Add the Fresh Toppings: Layer on the roasted sweet potatoes, cherry tomatoes, and diced avocado. Optionally, add a dollop of Greek or dairy-free yogurt for creaminess.
- Garnish and Serve: Drizzle with any remaining olive oil and lime juice, and garnish with fresh cilantro. Serve immediately and enjoy your nourishing, colorful bowl!
Notes
Optional toppings include Greek yogurt or dairy-free yogurt.