Description
A healthy bowl with roasted sweet potatoes, black beans, and quinoa.
Ingredients
Scale
- 2 large sweet potatoes, cubed
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 can black beans, rinsed and drained
- 1 cup cooked quinoa
- 1 avocado, sliced
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 1/2 cup salsa
Instructions
- Set your oven to 400 degrees Fahrenheit.
- Toss sweet potato cubes with olive oil and cumin on a baking sheet.
- Roast the potatoes for 25 minutes until they are soft.
- Divide cooked quinoa and black beans into two bowls.
- Add the roasted sweet potatoes to each bowl.
- Place avocado slices and cilantro on top.
- Serve with salsa and lime wedges.
Notes
- Use brown rice instead of quinoa.
- Add sliced jalapeños for extra heat.
- Store leftovers in a sealed container for three days.
Nutrition
- Calories: 450
Keywords: Sweet Potato, Taco Bowl, Vegan, Healthy, Quinoa