Description
A nutritious and flavorful Buddha bowl packed with roasted sweet potatoes, black beans, and fresh vegetables.
Ingredients
- 1 large sweet potato, diced
- 1 cup black beans, rinsed and drained
- 1 cup cooked quinoa
- 1 avocado, sliced
- 1 cup shredded kale
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp tahini dressing
Instructions
- Preheat oven to 400°F (200°C).
- Toss diced sweet potatoes with olive oil, cumin, paprika, salt, and pepper.
- Roast sweet potatoes for 25 minutes or until tender.
- Cook quinoa according to package instructions.
- Assemble bowl with quinoa, roasted sweet potatoes, black beans, kale, avocado, cherry tomatoes, and red onion.
- Drizzle with tahini dressing before serving.
Notes
- Swap quinoa for brown rice if preferred.
- Add a squeeze of lime for extra freshness.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Fusion