Roasted Sweet Potato and Black Bean Quinoa Bowls Zesty - Chef YoYo

Name: Roasted Sweet Potato and Black Bean Quinoa Bowls Zesty - Chef YoYo
Total time: 50 min
Ingredients: 1 cup (185g) uncooked white quinoa, thoroughly rinsed; 2 cups (475ml) low-sodium vegetable broth (or water); ½ teaspoon (3g) fine sea salt (for quinoa); 2 medium sweet potatoes (about 1.5 lbs / 680g), peeled and diced into 1-inch cubes; 2 tablespoons (30ml) extra virgin olive oil (for roasting); 1 teaspoon (5g) ground cumin; 1 teaspoon (5g) chili powder (mild); ½ teaspoon (3g) fine sea salt (for potatoes); ¼ teaspoon black pepper; 1 (15-ounce / 425g) can black beans, thoroughly rinsed and drained; 1 cup (150g) frozen sweetcorn, thawed; ½ small red onion, finely diced; Juice of 1 lime (for bean mix); ¼ cup (60ml) extra virgin olive oil (for dressing); ¼ cup (60ml) fresh lime juice; 2 tablespoons (30ml) finely chopped fresh cilantro (for dressing); 1 tablespoon (15ml) maple syrup or honey; 1 clove garlic, minced; ½ teaspoon (3g) fine sea salt (for dressing); 1 ripe avocado, sliced or diced (Topping); ¼ cup crumbled Cotija or Feta cheese (optional Topping); Extra fresh cilantro leaves, for garnish

chefyoyo.com

This easy sweet potato black bean quinoa bowl is sunshine in a dish Featuring caramelized roasted sweet potatoes and a punchy cilantrolime dressing Perfect for

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Ingredients

1 cup (185g) uncooked white quinoa, thoroughly rinsed
2 cups (475ml) low-sodium vegetable broth (or water)
½ teaspoon (3g) fine sea salt (for quinoa)
2 medium sweet potatoes (about 1.5 lbs / 680g), peeled and diced into 1-inch cubes
2 tablespoons (30ml) extra virgin olive oil (for roasting)
1 teaspoon (5g) ground cumin
1 teaspoon (5g) chili powder (mild)
½ teaspoon (3g) fine sea salt (for potatoes)
¼ teaspoon black pepper
1 (15-ounce / 425g) can black beans, thoroughly rinsed and drained
1 cup (150g) frozen sweetcorn, thawed
½ small red onion, finely diced
Juice of 1 lime (for bean mix)
¼ cup (60ml) extra virgin olive oil (for dressing)
¼ cup (60ml) fresh lime juice
2 tablespoons (30ml) finely chopped fresh cilantro (for dressing)
1 tablespoon (15ml) maple syrup or honey
1 clove garlic, minced
½ teaspoon (3g) fine sea salt (for dressing)
1 ripe avocado, sliced or diced (Topping)
¼ cup crumbled Cotija or Feta cheese (optional Topping)
Extra fresh cilantro leaves, for garnish