The Easy Sweet Potato Bowl is a delightful and nutritious dish that blends the natural sweetness of roasted sweet potatoes with the wholesome goodness of quinoa and vibrant toppings. Perfect for a quick vegetarian lunch or an easy weeknight dinner, this recipe is not only satisfying but also packed with nutrients.
Ingredients
Scale:
2 large sweet potatoes, peeled and cubed
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
Salt and pepper to taste
1 cup quinoa, rinsed and drained
2 cups vegetable broth or water
1 can (15 oz) black beans, drained and rinsed
1 avocado, sliced
1 cup cherry tomatoes, halved
Fresh cilantro for garnish
Juice of 1 lime
1 ripe avocado for dressing
1/4 cup Greek yogurt or dairy-free alternative
2 tablespoons lime juice for dressing
2 tablespoons water for dressing
Salt and pepper to taste for dressing
Instructions
Preheat your oven to 425°F (220°C). Prepare your baking sheet by lining it with parchment paper.
In a large mixing bowl, combine the cubed sweet potatoes, olive oil, smoked paprika, garlic powder, salt, and pepper. Toss until well-coated.
Spread the seasoned sweet potatoes in a single layer on the baking sheet. Roast for about 25-30 minutes, flipping halfway through.
While the sweet potatoes are roasting, add the rinsed quinoa and vegetable broth (or water) to a saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
In a blender, combine the ripe avocado, Greek yogurt, lime juice, and water. Blend until smooth. Adjust consistency with additional water if necessary.
In a serving bowl, layer the cooked quinoa, roasted sweet potatoes, black beans, cherry tomatoes, and avocado slices. Drizzle with the creamy avocado dressing and garnish with lime juice and cilantro.
