Description
A vibrant and nutritious plant-based bowl combining roasted sweet potatoes, protein-rich black beans, and a zesty avocado-lime dressing. This customizable recipe offers a balance of earthy warmth, creamy richness, and fresh citrus notes, perfect for a wholesome lunch or dinner.
Ingredients
2 medium sweet potatoes, peeled and cubed
1/2 cup cooked quinoa (uncooked 1/4 cup)
1 can black beans, drained and rinsed
1 cup cherry tomatoes, halved
1/4 cup pumpkin seeds
2 avocados, ripe
Juice of 1 lime
1/4 cup Greek yogurt or dairy-free alternative (e.g., coconut yogurt)
1 clove garlic, minced
2 tablespoons extra virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon chili powder
Salt to taste
Fresh cilantro or parsley for garnish
Instructions
Preheat oven to 400°F (200°C)
Toss sweet potato cubes with olive oil, cumin, chili powder, and a pinch of salt
Roast sweet potatoes for 25-30 minutes until tender and golden
While roasting, cook quinoa according to package instructions
In a blender, puree avocados, lime juice, garlic, and Greek yogurt until smooth
Adjust seasoning with salt as needed
Assemble bowls by adding cooked quinoa as the base
Top with roasted sweet potatoes, black beans, cherry tomatoes, and pumpkin seeds
Drizzle with avocado lime dressing and garnish with cilantro or parsley
Notes
Quinoa can be substituted with brown rice or cauliflower rice
For a vegan version, use dairy-free yogurt
Avocado lime dressing stores in an airtight container in the fridge for 2-3 days
Roasted sweet potatoes freeze well in airtight bags for up to 2 weeks
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 5mg