Smoky Sweet Potato and Black Bean Bowls

Roasted sweet potatoes, black beans and quinoa with a lime dressing.

Serves 4 · Prep 10 minutes · Cook 30 minutes

Ingredients

• 2 medium sweet potatoes (about 450 g), cubed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• ¾ cup dry quinoa, rinsed
• 1½ cups water
• 1 can (15 ounces) black beans, drained and rinsed (about 250 g drained)
• 2 tablespoons lime juice
• 2 tablespoons chopped cilantro
• Salt and pepper to taste

Directions

1. Heat the oven to 425°F (220°C). Toss the sweet potatoes with oil and paprika. Roast in a single layer for 25 to 30 minutes, turning once, until tender.
2. Bring the quinoa and water to a boil, then cover and simmer on low for about 15 minutes. Rest covered for 5 minutes and fluff.
3. Warm the beans. Divide the quinoa, potatoes and beans among four bowls. Finish with lime juice, cilantro, salt and pepper.

Estimated nutrition per serving

About 295 calories · 11 g protein · 54 g carbs · 10 g fiber · 6 g fat.

Nutrition is approximate and varies with ingredients and brands. USDA FoodData Central