Sweet Potato and Bean Bowl

Ingredients

• •4 medium sweet potatoes, peeled and diced
• •2 cans (15 oz each) black beans, rinsed and drained
• •2 tablespoons olive oil
• •1 teaspoon cumin
• •1 teaspoon paprika
• •1 teaspoon garlic powder
• •Salt and pepper to taste
• •1 avocado, sliced
• •1 lime, cut into wedges
• •Fresh cilantro, for garnish (optional)
• •1 cup cooked quinoa (optional)

Instructions

1. 1

   Preheat the oven to 425°F (220°C).

2. 2

   In a large bowl, toss the diced sweet potatoes with olive oil, cumin, paprika, garlic powder, salt, and pepper until well coated.

3. 3

   Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper.

4. 4

   Roast the sweet potatoes in the preheated oven for about 20 minutes or until they are tender and lightly browned, stirring halfway through cooking.

5. 5

   While the sweet potatoes roast, heat the black beans in a small saucepan over medium heat until warmed, about 5 minutes.

6. 6

   Once the sweet potatoes are done, assemble the bowls by adding a base of quinoa (if using), topping with roasted sweet potatoes and warmed black beans.

7. 7

   Garnish with sliced avocado, fresh cilantro, and lime wedges before serving.