Sweet Potato and Black Bean Bowls

Ingredients

• For the Roasted Sweet Potatoes:
• 2 medium sweet potatoes, diced 🍠
• 1 tbsp olive oil
• 0.5 tsp salt
• 0.5 tsp black pepper
• 0.5 tsp smoked paprika
• 0.5 tsp cumin
• For the Black Beans:
• 1 can (15 oz) black beans, drained and rinsed 🖤
• 1 tsp olive oil
• 0.5 tsp garlic powder
• 0.5 tsp cumin
• 0.25 tsp salt
• For the Bowl Base:
• 2 cups cooked quinoa or rice 🍚
• 1 cup shredded lettuce 🥬
• For Toppings:
• 0.5 avocado, sliced 🥑
• 0.5 cup cherry tomatoes, halved 🍅
• 0.25 cup crumbled queso fresco or feta (optional) 🧀
• 0.25 cup fresh cilantro, chopped 🌿
• Lime wedges for serving 🍋
• For the Dressing (Optional):
• 0.5 cup Greek yogurt or sour cream
• 1 tbsp lime juice
• 0.5 tsp garlic powder
• 0.5 tsp salt

Instructions

1. 11️⃣ Roast the Sweet Potatoes
2. 2Preheat oven to 400°F (200°C).
3. 3Toss diced sweet potatoes with olive oil, salt, black pepper, smoked paprika, and cumin.
4. 4Spread on a baking sheet and roast for 20-25 minutes, flipping halfway.
5. 52️⃣ Prepare the Black Beans
6. 6In a small pan, heat olive oil over medium heat.
7. 7Add black beans, garlic powder, cumin, and salt, stirring for 5 minutes until warmed through.
8. 83️⃣ Make the Dressing (Optional)
9. 9In a small bowl, whisk together Greek yogurt (or sour cream), lime juice, garlic powder, and salt.
10. 104️⃣ Assemble the Bowls
11. 11Divide quinoa (or rice) into bowls.
12. 12Top with roasted sweet potatoes, black beans, shredded lettuce, avocado slices, cherry tomatoes, and queso fresco.
13. 13Drizzle with dressing and sprinkle with fresh cilantro.
14. 145️⃣ Serve & Enjoy!
15. 15Serve warm with lime wedges on the side!