Description
A vibrant and nutritious bowl featuring roasted sweet potatoes, black beans, quinoa, and avocado, perfect for a healthy meal.
Ingredients
Scale
- 2 medium sweet potatoes, diced
- 1 can black beans, rinsed and drained
- 1 cup cooked quinoa
- 1 avocado, sliced
- 1 cup corn kernels (fresh or frozen)
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup plain yogurt (or dairy-free alternative)
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped
Instructions
- Preheat your oven to 425°F (220°C).
- Toss the diced sweet potatoes in a bowl with a little oil, cumin, paprika, salt, and pepper.
- Spread the sweet potato chunks out on a baking sheet and roast for about 25-30 minutes until tender.
- Mix together the cooked quinoa, black beans, corn, lime juice, and chopped cilantro in a bowl.
- Combine the roasted sweet potatoes with the quinoa mixture gently.
- Scoop the mixture into bowls and top with avocado slices and a dollop of yogurt.
Notes
Serve with lime wedges, salad, or warm pita. Store leftovers in airtight containers for 3-4 days in the fridge or up to 3 months in the freezer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Healthy
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 30mg
Keywords: sweet potato, quinoa, healthy bowl, vegetarian, easy meals