Ingredients
2 medium sweet potatoes, peeled and cubed
1 tbsp olive oil
1/2 tsp smoked paprika
1/4 tsp sea salt
1 cup cooked quinoa
1/2 cup black beans, rinsed and drained
1/2 avocado, sliced
1/4 cup chopped red cabbage
Lime wedges, for serving
Optional: tahini or yogurt dressing
Instructions
1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. Toss cubed sweet potatoes with olive oil, smoked paprika, and sea salt. Spread in a single layer on the baking sheet.
3. Roast for 25–30 minutes until golden and crispy on edges.
4. Meanwhile, prepare quinoa and other toppings.
5. Divide quinoa into bowls. Add roasted sweet potatoes, black beans, avocado, and red cabbage.
6. Drizzle with tahini or yogurt dressing. Serve with lime wedges.
Notes
Feel free to swap in ground beef or tofu depending on your dietary needs.
This recipe works beautifully for meal prep and can be refrigerated for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Bowls
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 7g
- Sodium: 350mg
- Fat: 17g
- Saturated Fat: 2.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg