Description
A hearty bowl with sweet potato, black beans, and quinoa. Packed with protein and fiber. Easy to make for a healthy lunch or dinner.
Ingredients
Scale
- 1 large sweet potato, cubed
- 1 can black beans, drained and rinsed
- 1 cup cooked quinoa
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 avocado, sliced
- Fresh cilantro for garnish
Instructions
- Preheat oven to 400°F.
- Toss sweet potato cubes with olive oil, cumin, paprika, salt, and pepper.
- Spread sweet potatoes on a baking sheet.
- Roast for 25 minutes until tender.
- In a bowl, combine cooked quinoa and black beans.
- Add roasted sweet potatoes on top.
- Garnish with avocado slices and cilantro.
- Serve warm.
Notes
- You can use canned or cooked black beans.
- Add a squeeze of lime for extra flavor.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 15 g
- Protein: 18 g
- Cholesterol: 0 mg