Ingredients
Scale
- 1 large sweet potato, peeled and cubed
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/2 cup cooked black beans
- 1/2 cup cooked quinoa or rice
- 1/4 cup salsa
- 1/4 avocado, diced
- 2 tablespoons chopped cilantro (optional)
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, chili powder, cumin, and garlic powder on a baking sheet.
- Step 2: Roast sweet potatoes for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
- Step 3: While sweet potatoes are roasting, prepare quinoa/rice and have black beans ready.
- Step 4: Divide the cooked quinoa/rice and black beans into bowls.
- Step 5: Top with roasted sweet potatoes, salsa, and diced avocado.
- Step 6: Garnish with chopped cilantro, if desired, and serve immediately.
Notes
- Store leftover components separately in airtight containers to prevent the bowl from getting soggy.
- For a quick warm-up, reheat the sweet potatoes and quinoa/rice in the microwave before assembling the bowl.
- Try adding a dollop of Greek yogurt or sour cream for extra creaminess and tang.
- To enhance the sweet potato's natural sweetness, consider adding a tiny pinch of cinnamon to the spice blend.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American