# Roasted Sweet Potato Quinoa Bowl

> A colorful vegan bowl with roasted sweet potato, black beans, corn and avocado.

Serves 4. Prep 15 min, cook 30 min. lunch, dinner; vegan, vegetarian, pescatarian, gluten-free, dairy-free. Contains: none of the major allergens.

Nutrition per serving (USDA FoodData Central): 570 calories, 19 g protein, 90 g carbs, 17 g fat, 11 g fiber, 960 mg sodium.

## 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.

recipe_id: `quinoa-black-bean-bowl` (use with the Mise MCP tools build_shopping_list and log_calories)