Ingredients
Sweet Potato & Roasting
- 2 medium sweet potatoes (peeled and cubed)
- 1 tablespoon olive oil
- Salt and pepper, to taste
Main Bowl Components
- 1 cup cooked quinoa
- ½ cup black beans (or chickpeas)
- ½ cup corn kernels (fresh or frozen)
- A handful of spinach or mixed greens
- 1 avocado (sliced)
Dressing & Garnish
- 1 tablespoon lime juice
- Chili flakes (optional)
- Fresh cilantro for garnish
- Greek yogurt (optional)
Instructions
- Preheat the oven: Set your oven temperature to 400°F (200°C) to prepare for roasting the sweet potatoes.
- Roast sweet potatoes: Toss the peeled and cubed sweet potatoes with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, turning once halfway through to ensure even cooking and caramelization.
- Cook quinoa: Prepare the quinoa according to package instructions until fluffy and tender.
- Sauté corn: Heat a small amount of olive oil in a skillet, then sauté the corn kernels until they develop a slight char and are heated through, enhancing their sweetness and flavor.
- Assemble the bowl: In serving bowls, layer cooked quinoa, roasted sweet potatoes, black beans, sautéed corn, spinach or mixed greens, and sliced avocado. Add a dollop of Greek yogurt if desired.
- Dress and garnish: Drizzle the bowl contents with lime juice, sprinkle chili flakes for some heat if using, and garnish with fresh cilantro to brighten the flavors.
Notes
- You can substitute black beans with chickpeas for a different texture and taste.
- Greek yogurt is optional but adds a nice creamy element and extra protein.
- Adjust chili flakes according to your heat preference.
- For a vegan version, omit Greek yogurt or use a plant-based alternative.
- Sweet potatoes can be roasted ahead of time and stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Vegetarian Contemporary
- Diet: Vegetarian