Roasted Sweet Potato Quinoa Bowl

Ingredients

• 1 cup quinoa, rinsed
• 1 lb sweet potato, peeled, cut into 3/4-inch cubes
• 18 oz canned black beans (drained), drained and rinsed (about 2 cans)
• 1 cup frozen corn, thawed
• 1 avocado, diced
• 1/2 red onion, thinly sliced
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp ground cumin
• 3 tbsp lime juice
• 1/4 cup cilantro, chopped
• 1 tsp kosher salt

Instructions

1. Heat the oven to 425°F. Toss the sweet potato with 1 tablespoon oil, chili powder, cumin and 1/2 teaspoon salt. Roast on a baking sheet 25 minutes, flipping once.
2. Cook the quinoa with 2 cups water and a pinch of salt: bring to a boil, cover, simmer 15 minutes, then rest 5 minutes and fluff.
3. Warm the black beans and corn together in a small pot for 4 minutes.
4. Whisk the remaining oil, lime juice and 1/2 teaspoon salt into a quick dressing.
5. Divide the quinoa among bowls. Top with sweet potato, beans and corn, red onion, avocado and cilantro, then drizzle with the dressing.

Nutrition facts (per serving)

USDA FoodData Central (Foundation Foods 2026-04 and SR Legacy 2018-04): ingredient grams from FDC foodPortions, energy = protein/fat/carbohydrate × the food's specific Atwater factors (general 4/9/4 when FDC lists none), rounded per FDA 21 CFR 101.9(c).