Southwest Quinoa & Black Bean Meal Prep Bowl

• 1 cup quinoa, rinsed
• 2 cups low-sodium vegetable broth or water
• 1 large sweet potato (about 1 pound), peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup frozen corn, thawed or fresh corn kernels
• 1 avocado, sliced
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime
• 1/4 cup plain Greek yogurt (optional, for dressing)
• Salt and freshly ground black pepper, to taste
• Optional: 1/4 cup shredded cheddar cheese or vegan cheese

Instructions

1. Preheat the oven to 425°F (220°C). Toss the diced sweet potatoes with olive oil, smoked paprika, cumin, salt, and pepper. Spread them in a single layer on a baking sheet. Roast for 25-30 minutes, stirring halfway, until tender and caramelized.
2. Meanwhile, rinse the quinoa under cold water. Combine quinoa and vegetable broth in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed and quinoa is fluffy. Remove from heat and fluff with a fork.
3. In a small bowl, whisk together lime juice, Greek yogurt (if using), chopped cilantro, a pinch of salt, and a few grinds of black pepper to create a creamy dressing. Set aside.
4. In a skillet over medium heat, warm the black beans and corn with a pinch of salt and pepper, stirring occasionally for about 5 minutes until heated through.
5. Assemble the meal prep bowls by dividing the quinoa evenly into 4 containers. Top each with roasted sweet potatoes, warm black bean and corn mixture, and sliced avocado.
6. Drizzle the cilantro lime dressing over each bowl. If using, sprinkle with shredded cheddar or vegan cheese.
7. Store the bowls in airtight containers in the refrigerator for up to 4 days.
8. Before serving, gently toss the bowl contents and add an extra squeeze of lime if desired.

Chef tips

• To save time, roast the sweet potatoes while the quinoa cooks to streamline prep.
• Substitute black beans with pinto or kidney beans if preferred. Use canned beans for convenience, but rinse well to reduce sodium.
• For a vegan option, omit Greek yogurt or replace with a plant-based yogurt or a drizzle of tahini in the dressing.
• To keep avocado fresh longer, store sliced avocado separately with a squeeze of lime juice and add it just before eating.
• If you don't have smoked paprika, regular paprika or a mix of chili powder and cumin works well.
• Use fresh corn on the cob by boiling and cutting off the kernels, or swap corn for diced bell peppers for extra crunch.