Ingredients
Scale
- 2 large sweet potatoes, peeled and cubed into 1/2-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 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 red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- Optional: 1/4 cup crumbled feta or cotija cheese
Instructions
- Preheat your oven to 400°F (200°C). On a large rimmed baking sheet, toss the cubed sweet potatoes with olive oil, chili powder, cumin, garlic powder, salt, and pepper until they are evenly coated.
- Spread the sweet potatoes in a single layer on the baking sheet. Roast for 20 to 25 minutes, tossing halfway through, until they are tender and slightly caramelized on the edges.
- While the potatoes roast, rinse the black beans thoroughly. If you haven’t already, cook your grain of choice (quinoa or rice) according to the package instructions. You can also lightly warm the black beans in a small saucepan with a splash of water and a pinch of salt.
- Divide the cooked grains among four bowls. Top each bowl with a generous portion of roasted sweet potatoes and black beans. Add the sliced avocado, diced red onion, and fresh cilantro to each bowl.
- Squeeze a fresh lime wedge over each bowl to brighten the flavors. If desired, sprinkle with crumbled cheese or your favorite hot sauce before serving immediately.
- Cook Time: 40 minutes
- Diet: Vegetarian, Gluten-Free