Sweet Potato Black Bean Quinoa Bowls with Lime Crema

Serves 4 · 15 min prep · 30 min cook

Ingredients

• 1 cup dry quinoa, rinsed
• 2 medium (about 1 1/4 lb) sweet potatoes, peeled and cubed
• 3 Tbsp olive oil
• 1 1/2 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 1/4 tsp kosher salt
• 1/2 tsp black pepper
• 1 (15 oz) can canned black beans, drained and rinsed
• 1 cup frozen corn, thawed
• 1 large avocado
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely diced
• 1/3 cup fresh cilantro, chopped
• 1/2 cup plain Greek yogurt
• 3 Tbsp lime juice
• 1 tsp lime zest
• 1/4 tsp garlic powder
• to taste hot sauce

Instructions

1. 1Preheat oven to 425°F and line a large rimmed sheet pan with parchment.
2. 2Toss cubed sweet potatoes with olive oil, chili powder, cumin, smoked paprika, salt, and black pepper until evenly coated. Spread in a single layer and roast 22–26 minutes, flipping halfway, until edges are caramelized and centers are tender.
3. 3Meanwhile, cook quinoa: combine rinsed quinoa with water and salt in a saucepan. Bring to a boil, reduce to low, cover, and simmer 15 minutes. Remove from heat and steam covered 5 more minutes, then fluff with a fork.
4. 4In a small bowl whisk Greek yogurt, lime juice, lime zest, garlic powder, remaining salt, and a splash of water until pourable and creamy; adjust heat with hot sauce.
5. 5Warm black beans and corn together in a skillet over medium heat with remaining olive oil and salt for 3–4 minutes until hot.
6. 6Dice the avocado and toss gently with the remaining lime juice to prevent browning.
7. 7Assemble bowls: divide quinoa among four containers or plates. Top with roasted sweet potatoes, black bean–corn mixture, cherry tomatoes, red onion, and avocado.
8. 8Drizzle generously with lime crema and finish with chopped cilantro.
9. 9Serve warm or at room temperature. For meal prep, store crema and avocado separately and add just before eating; bowls keep 4 days.