Spicy Quinoa & Black Bean Power Bowl

• 1 cup quinoa, rinsed
• 2 cups water or low-sodium vegetable broth
• 1 large sweet potato (about 12 ounces), peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 1 (15-ounce) can black beans, drained and rinsed
• 1/4 teaspoon cayenne pepper (optional, adjust to heat preference)
• 1 medium avocado, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C). Toss the diced sweet potatoes with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Spread evenly on a baking sheet lined with parchment paper and roast for 20-25 minutes, flipping halfway, until tender and slightly caramelized.
2. While the sweet potatoes roast, rinse quinoa under cold water. In a medium saucepan, bring water or vegetable broth to a boil. Add quinoa, 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, combine black beans with cayenne pepper, a pinch of salt, and a squeeze of lime juice. Gently stir to incorporate for a spicy and tangy flavor.
4. Prepare the lime-cilantro dressing by mixing the lime juice with a pinch of salt and half the chopped cilantro. Set aside.
5. To assemble the bowls, divide quinoa evenly among four bowls. Top each with roasted sweet potatoes, seasoned black beans, cherry tomatoes, diced avocado, and remaining cilantro.
6. Drizzle the lime-cilantro dressing over the bowls just before serving.
7. Optionally, garnish with a sprinkle of toasted pumpkin seeds or a dollop of Greek yogurt for extra protein and texture.
8. Enjoy immediately or pack for lunch. Store leftovers in airtight containers in the refrigerator for up to 3 days.

Chef tips

• Substitute quinoa with brown rice or farro if preferred, though quinoa provides the highest protein per serving.
• If avoiding nightshades, omit cherry tomatoes and use diced cucumbers or shredded carrots instead.
• Sweet potatoes can be roasted earlier and stored in the fridge to save time on busy meal prep days.
• Add a boiled egg or grilled chicken breast on top to increase protein further for non-vegetarian options.