Description
A vibrant, plant-forward dish featuring sweet roasted potatoes, earthy black beans, and creamy avocado lime dressing served over fluffy quinoa. Perfect for weeknight dinners or meal prepping, this bowl balances hearty and fresh flavors with customizable toppings.
Ingredients
2 medium sweet potatoes, peeled and diced
1 15-ounce (425g) can black beans, drained and rinsed
1 cup uncooked quinoa
2 ripe avocados
1/4 cup fresh lime juice
1/4 cup olive oil
1 garlic clove, minced
1/4 cup chopped cilantro (optional)
1 small red onion, finely chopped
1 tablespoon ground cumin
1 teaspoon smoked paprika (or halal alternative)
Salt and pepper to taste
Optional toppings: canned corn, bell pepper, cherry tomatoes, baby spinach, toasted pumpkin seeds
Instructions
Preheat oven to 400°F (200°C)
Toss sweet potato cubes with 1 tablespoon olive oil, cumin, smoked paprika, salt, and pepper
Spread on a baking sheet and roast 25 minutes until tender and caramelized
While roasting, cook quinoa in 2 cups water
Prepare dressing: blend avocados, lime juice, remaining olive oil, garlic, cilantro, and half the red onion until smooth
Assemble bowls by layering quinoa, sweet potatoes, black beans, bell pepper, and tomatoes
Drizzle with avocado lime dressing and garnish with red onion, spinach, and pumpkin seeds
Notes
Use any seasonal vegetables like zucchini or kale
Substitute quinoa with rice or cauliflower rice
Freeze components for later use
Add protein like tofu or chickpeas for heartier bowls
Ensure lime dressing emulsifies well by pulsing blender until smooth
- Prep Time: 20
- Cook Time: 35
- Category: Dinner
- Method: Baking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 240mg
- Fat: 28g
- Saturated Fat: 5g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 0mg