INGREDIENTS:
For the Bowl:
2 medium sweet potatoes, peeled and diced
1 can black beans, rinsed and drained
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper to taste
1 cup cooked quinoa (optional)
1 avocado, sliced
Fresh cilantro, chopped (for garnish)
For the Cilantro Lime Yogurt Sauce:
1 cup plain Greek yogurt
1/4 cup fresh cilantro, chopped
Juice of 1 lime
1 garlic clove, minced
Salt to taste
INSTRUCTIONS:
STEP 1: PREPARE THE SWEET POTATOES
Roast Sweet Potatoes: Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cumin, paprika, salt, and pepper. Spread them out on a baking sheet in a single layer. Roast for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.
STEP 2: MAKE THE CILANTRO LIME YOGURT SAUCE
Combine Ingredients: In a bowl, mix together the Greek yogurt, chopped cilantro, lime juice, minced garlic, and salt. Stir until well combined. Adjust seasoning to taste.
STEP 3: ASSEMBLE THE BOWL
Layer Ingredients: In serving bowls, start with a base of quinoa (if using). Top with roasted sweet potatoes, black beans, and avocado slices. Drizzle with cilantro lime yogurt sauce and garnish with fresh cilantro.
