Ingredients
Vegetables & Grains
- 2 medium sweet potatoes (peeled and cubed)
- ½ cup corn kernels (fresh or frozen)
- 1 cup cooked quinoa
- A handful of spinach or mixed greens
- 1 avocado (sliced)
Proteins & Beans
- ½ cup black beans (or chickpeas)
Oils & Seasonings
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 tablespoon lime juice
- Chili flakes (optional)
- Fresh cilantro for garnish
Optional
- Greek yogurt (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the sweet potatoes.
- Roast Sweet Potatoes: Toss the cubed sweet potatoes with olive oil, salt, and pepper until evenly coated. Spread them on a baking sheet and roast for 25-30 minutes, flipping them halfway through to ensure even cooking and browning.
- Cook Quinoa: Prepare quinoa according to the package instructions, typically by boiling it in water until fluffy and tender. Set aside once cooked.
- Sauté Corn: Heat a small amount of olive oil in a pan over medium heat. Add the corn kernels and sauté until they are slightly charred and fragrant, about 5-7 minutes. Remove from heat.
- Assemble Bowl: In serving bowls, layer the cooked quinoa, roasted sweet potatoes, black beans, sautéed corn, fresh spinach or mixed greens, and sliced avocado. Add a dollop of Greek yogurt if desired.
- Finish and Garnish: Drizzle the bowl with lime juice, sprinkle chili flakes if using, and garnish with fresh cilantro for brightness and flavor enhancement.
Notes
- You can substitute black beans with chickpeas or any other beans of your choice.
- For a vegan option, omit the Greek yogurt or replace it with a plant-based alternative.
- Adjust chili flakes to taste depending on your spice preference.
- Quinoa can be cooked in advance and stored in the refrigerator to reduce prep time.
- Roasting sweet potatoes with a bit of smoked paprika or cumin can add extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian