Ingredients:

  • 2 lbs Sweet Potatoes, peeled and diced into 1-inch cubes
  • 3 Tbsp Olive Oil (for roasting)
  • 5 tsp Smoked Paprika
  • 1 tsp Ground Cumin (for potatoes)
  • 3/4 tsp Coarse Sea Salt
  • 1/2 tsp Black Pepper
  • 1 cup Quinoa or Brown Rice, dry and rinsed
  • 2 cups Vegetable Stock or Water
  • Two 15-oz cans Black Beans, rinsed and thoroughly drained
  • 1/2 small Red Onion, finely diced
  • 2 cloves Garlic, minced
  • 1 tsp Chili Powder
  • 1/2 tsp Dried Oregano
  • 1 Tbsp Lime Juice (for beans)
  • 1 Tbsp Olive Oil (for sautéing)
  • 1/2 cup Plain Greek Yogurt (or non-dairy alternative)
  • 3 Tbsp Lime Juice (for dressing)
  • 1 tsp Honey or Maple Syrup
  • 1/4 tsp Ground Cumin (for dressing)
  • 1-2 Tbsp Water or Milk (to thin dressing)
  • Pinch Salt (for dressing)
  • Fresh Coriander (Cilantro) for garnish
  • 1 Avocado, sliced or diced (optional topping)

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. In a large mixing bowl, toss the diced sweet potatoes with the 3 Tbsp olive oil, smoked paprika, 1 tsp cumin, salt, and pepper. Ensure they are evenly coated.
  3. Spread the seasoned sweet potatoes on the prepared baking sheet in a single layer. Roast for 30–35 minutes, flipping them halfway through, until they are tender and slightly caramelised on the edges.
  4. While the potatoes roast, combine the quinoa and stock/water in a saucepan. Bring to a boil, reduce heat to a simmer, cover, and cook for 15 minutes, or until all liquid is absorbed and the quinoa is fluffy. Set aside, covered.
  5. Make the Dressing: In a small bowl, whisk together the yogurt, 3 Tbsp lime juice, honey/maple syrup, 1/4 tsp cumin, and a pinch of salt. Slowly whisk in 1-2 Tbsp of water or milk until the dressing reaches a smooth, pourable consistency. Set aside.
  6. Heat 1 Tbsp of oil in a frying pan over medium heat. Sauté the diced red onion for 3-4 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
  7. Season Beans: Add the rinsed black beans, chili powder, and dried oregano to the pan. Cook for 5 minutes, stirring occasionally, until the beans are heated through. Stir in the 1 Tbsp of fresh lime juice and adjust seasoning with salt and pepper.
  8. Layer the Bowls: Divide the warm quinoa evenly into four serving bowls.
  9. Add Components: Arrange the roasted sweet potatoes and the seasoned black beans side-by-side on top of the quinoa base.
  10. Garnish and Serve: Drizzle generously with the Creamy Lime Drizzle. Top with slices of fresh avocado and a sprinkle of chopped coriander. Serve immediately.