Ingredients:

  • 2 lb (900 g) sweet potatoes, peeled (optional) and cut into 1/2–3/4-inch (1–2 cm) cubes
  • 2 tbsp (30 ml) olive oil
  • 1 tsp (5 g) smoked paprika
  • 1/2 tsp (2.5 g) ground cumin
  • 1/2 tsp (2.5 g) kosher salt (or 3/4 tsp table salt)
  • 1/4 tsp (1 g) black pepper
  • Optional: 1/2 tsp cornstarch (2 g) — for extra crispness
  • 2 (15 oz / 425 g) cans black beans, drained and rinsed (about 2 1/2–3 cups / 400–450 g)
  • 1 tbsp (15 ml) olive oil
  • 1 small yellow onion, finely chopped (about 3/4 cup / 100 g)
  • 2 garlic cloves, minced (about 6 g)
  • 1 tsp (2 g) ground cumin
  • 1/2 tsp (1.5 g) chili powder or ancho chile powder
  • 1/2 tsp (2.5 g) kosher salt (adjust to taste)
  • Juice of 1/2 lime (about 1 tbsp / 15 ml)
  • 1 cup (170 g) dry quinoa, rinsed (or substitute 1 1/2 cups cooked brown rice) — yields about 3 cups cooked quinoa
  • 1/2 cup (120 g) plain Greek yogurt or plain dairy-free yogurt/tahini substitute
  • 1/4 cup (15 g) fresh cilantro leaves, packed
  • Juice of 1 lime (about 2 tbsp / 30 ml)
  • 1 small garlic clove
  • 1/4 tsp (1 g) salt
  • 1–2 tbsp (15–30 ml) water to thin as needed
  • Toppings: 1 large avocado, sliced or cubed
  • 1/2 cup (75 g) cherry tomatoes, halved
  • 1/4 cup (30 g) crumbled cotija or feta cheese (optional)
  • 1/4 cup (25 g) pickled red onion or quick-pickled red onion
  • Lime wedges, cilantro sprigs, and toasted pepitas or tortilla chips for crunch

Instructions:

  1. Preheat oven to 425°F (220°C). Line rimmed baking sheet(s) with parchment paper or a silicone mat.
  2. Toss cubed sweet potatoes with 2 tbsp olive oil, smoked paprika, ground cumin, salt, black pepper, and optional cornstarch. Spread in a single layer without overcrowding.
  3. Roast sweet potatoes 25–30 minutes, flipping once halfway, until edges are caramelized and a fork pierces easily. Look for deep golden-brown edges and some crisp spots.
  4. While potatoes roast, cook quinoa: combine 1 cup rinsed quinoa with 2 cups (480 ml) water and a pinch of salt; bring to a boil, cover, reduce to low and simmer 15 minutes. Remove from heat and let stand 5 minutes, then fluff with a fork. (If using rice, cook per package instructions.)
  5. Heat 1 tbsp olive oil in a large skillet over medium. Sauté finely chopped onion until translucent (3–5 minutes). Add minced garlic, 1 tsp ground cumin and 1/2 tsp chili powder; cook 30–60 seconds until fragrant.
  6. Add drained and rinsed black beans and 2–3 tbsp water or stock. Simmer 3–5 minutes until hot and slightly thickened. Stir in juice of 1/2 lime and adjust salt to taste.
  7. Make the cilantro-lime crema by blending 1/2 cup plain Greek yogurt (or substitute), 1/4 cup fresh cilantro, juice of 1 lime, 1 small garlic clove, and 1/4 tsp salt until smooth. Add 1–2 tbsp water as needed to reach drizzling consistency and adjust seasoning.
  8. Assemble bowls: divide cooked quinoa among 4 bowls. Top with roasted sweet potatoes, warmed spiced black beans, avocado, cherry tomatoes, pickled red onion, and cheese if using. Sprinkle toasted pepitas or add tortilla chips for crunch.
  9. Drizzle each bowl with cilantro-lime crema and garnish with lime wedges and cilantro sprigs. Serve warm and recommend squeezing extra lime over bowls before eating.