My Weeknight Roasted Sweet Potato Black Bean Bowls Smoky

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