By Filiberto Rios
Preheat your oven to 400°F (200°C). Peel and dice the sweet potatoes into bite-sized cubes. Toss them in olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-30 minutes until tender and slightly caramelized, turning halfway through cooking.
While the sweet potatoes are roasting, rinse the black beans and drain them. Set aside.
Peel and pit the avocado. Dice it into small cubes and squeeze some lime juice over it to prevent browning. Set aside.
In a large mixing bowl, combine the cooked quinoa, drained black beans, roasted sweet potatoes, and salsa. Toss gently to combine all ingredients evenly.
Divide the quinoa mixture into serving bowls. Top each bowl with diced avocado and a generous sprinkle of chopped cilantro.
Serve immediately, with lime wedges on the side for an extra squeeze of freshness.
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By Filiberto Rios
This Vegetarian Vegan Gluten-Free Main Course recipe is ready in 40 minutes and features Black beans, Sweet potatoes, Quinoa and other delicious ingredients. Contains 450 calories total.
Preheat your oven to 400°F (200°C). Peel and dice the sweet potatoes into bite-sized cubes. Toss them in olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-30 minutes until tender and slightly caramelized, turning halfway through cooking.
While the sweet potatoes are roasting, rinse the black beans and drain them. Set aside.
Peel and pit the avocado. Dice it into small cubes and squeeze some lime juice over it to prevent browning. Set aside.
In a large mixing bowl, combine the cooked quinoa, drained black beans, roasted sweet potatoes, and salsa. Toss gently to combine all ingredients evenly.
Divide the quinoa mixture into serving bowls. Top each bowl with diced avocado and a generous sprinkle of chopped cilantro.
Serve immediately, with lime wedges on the side for an extra squeeze of freshness.
Calories per Serving: 450
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