Ingredients:

  • 1 cup (190g) uncooked quinoa, rinsed well
  • 2 cups (475ml) water or vegetable broth
  • Pinch of salt
  • 1 large sweet potato (about 1 pound/450g), peeled and cubed
  • 1 tablespoon (15ml) olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • 1 (15-ounce/425g) can black beans, rinsed and drained
  • 1 ripe avocado, pitted and sliced
  • 2 tablespoons (30ml) lime juice, freshly squeezed
  • 2 tablespoons (30ml) olive oil
  • 1 tablespoon (15ml) chopped cilantro
  • 1 clove garlic, minced
  • ½ teaspoon honey or maple syrup (optional)
  • Salt and pepper to taste
  • Crumbled feta cheese (optional)
  • Toasted pumpkin seeds (pepitas) (optional)
  • Red onion, thinly sliced (optional)
  • Chopped red pepper (optional)
  • Hot sauce (optional)

Instructions:

  1. Cook the Quinoa: Combine quinoa, water (or broth), and salt in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is fluffy. Fluff with a fork and set aside.
  2. Roast the Sweet Potatoes: Preheat oven to 400°F (200°C). Toss cubed sweet potatoes with olive oil, salt, pepper, and smoked paprika on a baking sheet. Roast for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.
  3. Prepare the Black Beans: If you prefer warm beans, gently heat the rinsed and drained black beans in a saucepan or microwave.
  4. Make the Lime Dressing: In a small bowl, whisk together lime juice, olive oil, cilantro, minced garlic, and honey (if using). Season with salt and pepper to taste.
  5. Assemble the Bowls: Divide the cooked quinoa between two bowls. Top with roasted sweet potatoes, black beans, and avocado slices.
  6. Drizzle and Garnish: Drizzle each bowl generously with lime dressing. Add any optional toppings you desire (feta, pumpkin seeds, red onion, red pepper, hot sauce).
  7. Serve Immediately: Tuck in and enjoy!