Ingredients

• 1/2 cup dry quinoa
• 1 medium sweet potato, diced into 1-inch cubes
• 1 tablespoon olive oil (for roasting)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder (for roasting)
• Salt and black pepper to taste
• 1 (15-ounce) can black beans, rinsed and drained
• 1 cup corn (frozen or canned, drained)
• 1 red bell pepper, diced
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 1/2 medium avocado, sliced or diced
• 1 tablespoon olive oil (for dressing)
• 2 tablespoons fresh lime juice
• 1/2 teaspoon chili powder (for dressing)
• 1/4 teaspoon ground cumin

Instructions

1. 1.Preheat your oven to 400°F (200°C). On a baking sheet, toss the diced sweet potato with 1 tablespoon of olive oil, garlic powder, 1/2 teaspoon chili powder, salt, and black pepper until evenly coated. Roast for 20-25 minutes, or until tender and lightly caramelized, flipping halfway through.
2. 2.While the sweet potatoes are roasting, cook the quinoa. Rinse 1/2 cup of dry quinoa thoroughly under cold water. Combine it with 1 cup of water or vegetable broth in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed and the quinoa is fluffy. Fluff with a fork.
3. 3.Prepare the dressing. In a small bowl, whisk together 1 tablespoon of olive oil, fresh lime juice, 1/2 teaspoon chili powder, ground cumin, salt, and black pepper until well combined.
4. 4.In a large mixing bowl, combine the cooked quinoa, roasted sweet potatoes, rinsed black beans, corn, diced red bell pepper, and diced red onion. Pour the prepared dressing over the mixture and gently toss to ensure all ingredients are coated.
5. 5.Divide the quinoa bowl mixture into two serving bowls. Garnish each serving with sliced or diced avocado and freshly chopped cilantro. Serve immediately and enjoy this nutritious, fiber-rich meal.

Nutrition Information

Why this recipe