Sweet Potato Black Bean Bowl
- Cook Time: 45 minutes
- Total Time: 45 minutes
- Diet: Vegan, Gluten-Free
Ingredients
Scale
- 2 large sweet potatoes, peeled and cubed into 1-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 cup dry quinoa (or brown rice)
- 2 cups water or vegetable broth
- 1 can (15 oz) black beans, rinsed and drained
- 2 cups fresh baby spinach or kale
- 1 ripe avocado, sliced
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges for serving
- Optional: 1/4 cup pumpkin seeds or sliced jalapeños
Instructions
- Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, ground cumin, smoked paprika, sea salt, and black pepper on a large baking sheet. Spread them in a single layer and roast for 25 to 30 minutes, or until they are tender and slightly caramelized on the edges.
- While the potatoes roast, rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and water (or broth). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Once the water is absorbed, remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
- In a small skillet or microwave-safe bowl, lightly warm the rinsed black beans. You can season them with an extra pinch of salt and cumin if desired. If you prefer them cold, you can skip the warming process entirely.
- Wash your spinach or kale. If using kale, massage it with a tiny bit of olive oil and salt to soften the leaves. Slice your avocado and chop the cilantro so everything is ready for assembly.
- Divide the cooked quinoa among four bowls. Top each bowl with a portion of roasted sweet potatoes, black beans, and fresh greens. Add avocado slices, a sprinkle of cilantro, and a lime wedge. Serve immediately with your favorite dressing or a dollop of salsa.
Find it online: https://www.pleasecook.com/healthy/sweet-potato-black-bean-bowl/