Sweet Potato and Black Bean Bowls with Avocado Lime Dressing
This vibrant and nutritious bowl features roasted sweet potatoes and black beans, topped with a creamy avocado lime dressing. It’s a perfect vegetarian meal that is easy to prepare, filling, and bursting with flavor.
Equipment
- 1 baking sheet
- 2 mixing bowls
- 1 cooking pot
- 1 blender or food processor
- 1 cutting board
- 1 measuring cups and spoons
Ingredients
- 600 grams sweet potatoes, peeled and cubed About 2 medium sweet potatoes.
- 1 can black beans, rinsed and drained 15 oz or 425g.
- 1 cup cooked quinoa About 185g uncooked.
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- to taste salt
- to taste pepper
- 1 avocado pitted and peeled
- 2 limes juice
- 2 tablespoons fresh cilantro, chopped
- 1 clove garlic, minced
- 2 tablespoons water Adjust for desired dressing consistency.
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a mixing bowl, toss the cubed sweet potatoes with olive oil, ground cumin, smoked paprika, salt, and pepper until evenly coated.
- Spread the sweet potatoes onto the prepared baking sheet in a single layer. Bake for 25-30 minutes or until tender and slightly caramelized, stirring halfway through.
- While the sweet potatoes are roasting, prepare the quinoa according to package instructions. Set aside.
- In a blender or food processor, combine the avocado, lime juice, cilantro, garlic, and water. Blend until smooth and creamy. Adjust the consistency by adding more water if needed. Season with salt and pepper to taste.
- In a serving dish or bowl, layer cooked quinoa, black beans, and roasted sweet potatoes. Drizzle with the avocado lime dressing.
- Garnish with additional cilantro if desired and serve immediately.
Notes
This recipe is versatile; feel free to add any additional toppings like diced tomatoes, corn, or jalapeño for an extra kick. Leftover bowls can be easily stored in an airtight container in the refrigerator for up to 3 days. Just keep the dressing separate until ready to serve.