Sweet Potato Bowl

Ingredients

• 2 large sweet potatoes, diced into 3/4-inch cubes
• 3 tbsp olive oil, divided
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 cup quinoa
• 2 cups vegetable broth
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen corn, thawed
• 1 avocado, sliced
• 1/2 cup plain Greek yogurt or sour cream
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• Salt and pepper, to taste

Instructions

1. 1

   Preheat oven to 425°F. Toss the sweet potato cubes with 2 tbsp olive oil, chili powder, cumin, smoked paprika, salt, and pepper.

2. 2

   Spread on a parchment-lined sheet pan and roast 25 to 28 minutes, flipping halfway, until deeply caramelized.

3. 3

   Meanwhile, simmer the quinoa in vegetable broth 15 minutes; fluff with a fork.

4. 4

   Warm the black beans and corn in a small skillet with a drizzle of olive oil, 2 minutes.

5. 5

   Whisk Greek yogurt with lime juice, half the cilantro, salt, and pepper to make the crema.

6. 6

   Divide quinoa among 4 bowls. Top with roasted sweet potato, black beans, corn, and avocado.

7. 7

   Drizzle with cilantro-lime crema and finish with the remaining cilantro.