Ingredients
Scale
For the Crust:
- 2 medium sweet potatoes, diced
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1 can black beans, drained and rinsed
- 1 cup cooked quinoa
- 1 avocado, sliced
- 1/4 cup chopped cilantro
- 1/4 cup diced red onion
- 1 lime, cut into wedges
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, chili powder, cumin, garlic powder, salt, and pepper.
- Spread sweet potatoes on a baking sheet and roast for 25-30 minutes, until tender and slightly crispy.
- While sweet potatoes roast, cook quinoa according to package instructions and heat black beans in a small saucepan.
- Assemble bowls by dividing quinoa, black beans, and roasted sweet potatoes among four bowls.
- Top with avocado slices, chopped cilantro, diced red onion, and a squeeze of lime juice.
Notes
You can customize the seasonings to taste.