Ingredients:

  • 2 large Sweet Potatoes (approx. 800g), peeled and cut into 1/2 inch cubes
  • 2 tbsp Avocado oil
  • 1 tsp Smoked Paprika
  • 1/2 tsp Garlic powder
  • 1/2 tsp Sea salt
  • 1 can (15 oz) Black Beans, drained and rinsed
  • 1 tsp Cumin
  • 0.5 unit Lime, juiced
  • 1 clove Garlic, minced
  • 1 tsp Avocado oil (for sautéing)
  • 2 cups Cooked Quinoa or Brown Rice
  • 1 large Avocado, sliced
  • 0.25 cup Fresh Cilantro, chopped
  • 0.5 cup Pickled Red Onions
  • 0.5 cup Shredded Purple Cabbage

Instructions:

  1. Preheat your oven to 425°F (220°C). Note: A fully preheated oven is vital for that immediate sizzle when the potatoes enter.
  2. Prep the potatoes. In a large bowl, toss the cubed sweet potatoes with 2 tablespoons of avocado oil, smoked paprika, garlic powder, and sea salt until they are completely and evenly coated in the orange tinted oil.
  3. Arrange the sheet. Spread the potatoes on a large rimmed baking sheet in a single layer, ensuring there is space between the cubes.
  4. Roast the base. Place in the oven for 20–25 minutes. Flip the potatoes halfway through until the edges are mahogany colored and crispy.
  5. Sauté the aromatics. While potatoes roast, heat 1 teaspoon of oil in a small non stick skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant but not browned.
  6. Season the beans. Add the drained black beans and cumin to the skillet. Cook for 3–5 minutes until the beans are warmed through and the cumin smells earthy.
  7. Brighten the flavor. Remove the skillet from the heat and finish the beans with a generous squeeze of fresh lime juice.
  8. Prepare the base. Distribute 0.5 cups of cooked quinoa into four separate bowls.
  9. Layer the toppings. Arrange the roasted sweet potatoes and the warm, lime scented black beans on top of the quinoa.
  10. Final garnish. Finish each bowl with sliced avocado, shredded purple cabbage, pickled red onions, and a sprinkle of fresh cilantro. If you find yourself with extra quinoa or beans, don't worry. This recipe scales beautifully. For those who enjoy a bit of extra comfort on a cold day, this bowl pairs nicely with a warm [Potato Leek Soup](https://tastedessert.com/recipes/easy-creamy-potato-leek-soup/) served as a starter. Taco Tuesday Triumph: Best Homemade Tacos Recipe! — Ditch the kit! Make the best homemade tacos with my easy ground beef recipe. ...Delicious Beef Flap Meat Tacos with Avocado-Cilantro Sauce — Craving beef flap meat tacos? Dive into flavor with this easy recipe featurin...Cranberry Sauce: Proper Port Orange Spiced Relish Recipe — This elevated Cranberry Sauce recipe with orange zest and Port is essential f... $img_2$