Ingredients:

  • 2 lbs sweet potatoes, cubed into ½ inch pieces
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 3 cups cooked quinoa
  • 1 cup corn
  • ½ cup red onion, finely diced
  • ½ cup fresh cilantro, chopped
  • 1 large ripe avocado
  • ¼ cup fresh lime juice
  • ¼ cup water
  • 1 tbsp maple syrup
  • 1 clove garlic, minced
  • ½ tsp sea salt

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss the cubed sweet potatoes with olive oil, chili powder, cumin, salt, and pepper in a bowl until evenly coated.
  3. Spread the potatoes in a single layer on the pan—do not crowd them—and roast for 25-30 minutes, flipping halfway through, until edges are mahogany-colored and centers are tender.
  4. Combine the avocado, lime juice, water, maple syrup, garlic, and salt in a blender; process on high until velvety and smooth, adding water if needed for consistency.
  5. Divide the cooked quinoa evenly among four bowls.
  6. Top each bowl with a generous scoop of roasted sweet potatoes, black beans, and corn.
  7. Garnish with diced red onion and fresh cilantro, then drizzle with the Avocado Lime Dressing.