Ingredients:
- 2 large sweet potatoes, peeled and diced into 3/4-inch cubes
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp cumin powder
- 1/4 tsp fine sea salt
- Pinch of black pepper
- 1 tbsp vegetable oil
- 1/2 medium red onion, finely diced
- 2 cloves garlic, minced
- 1 (15 oz) can black beans, rinsed and drained well
- 1 tsp chipotle chili powder
- 1/2 tsp dried oregano
- 1/4 cup vegetable or chicken broth
- 1/4 cup fresh lime juice
- 3 tbsp olive oil
- 1 tbsp maple syrup or honey
- 1/2 tsp Dijon mustard
- Pinch of salt and pepper (for dressing)
- 4 cups cooked quinoa or brown rice
- 1 cup corn kernels
- 1/2 cup chopped fresh cilantro, for garnish
- 1 avocado, sliced or diced (optional)
Instructions:
- Preheat oven to 400°F (200°C). In a bowl, toss the diced sweet potatoes with 1 tbsp oil, smoked paprika, cumin, salt, and pepper until evenly coated. Spread onto a prepared baking sheet in a single layer.
- Roast for 25–30 minutes, flipping halfway, until tender and slightly caramelised on the edges.
- While potatoes roast, heat 1 tbsp oil in a skillet over medium heat. Sauté the diced red onion until softened (about 5 minutes). Add the minced garlic and cook for 1 minute more until fragrant.
- Stir in the rinsed black beans, chipotle powder, and oregano. Cook for 2 minutes. Pour in the broth, bring to a gentle simmer, and let it reduce slightly until the liquid has mostly evaporated (about 3-4 minutes). Season to taste.
- Make the dressing: Combine all dressing ingredients (lime juice, oil, maple syrup, Dijon, salt, pepper) in a small jar. Secure the lid and shake vigorously until emulsified.
- Prepare quinoa or rice according to package directions.
- Assemble: Divide the cooked grains among the four bowls. Top each portion evenly with the smoky sweet potatoes, the chipotle black beans, and the corn kernels.
- Finish & Serve: Drizzle generously with the Zesty Lime Dressing. Garnish with fresh cilantro and top with sliced avocado just before serving.