Ingredients:

  • 2 medium Sweet Potatoes, peeled and diced into 1-inch cubes
  • 2 Tbsp Olive Oil
  • 1 tsp Smoked Paprika (not hot)
  • 1/2 tsp Ground Cumin
  • 1/4 tsp Cayenne Pepper (optional, for heat)
  • 3/4 tsp Sea Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 1 cup Quinoa (or long-grain rice), rinsed
  • 2 cups Vegetable Stock (or water)
  • 1 Tbsp Olive Oil
  • 1/2 medium Red Onion, finely diced
  • 2 cloves Garlic, minced
  • 2 cans Black Beans, rinsed and drained thoroughly
  • 1/2 cup Water
  • 1 tsp Chili Powder (mild or medium)
  • 1/2 tsp Oregano, dried
  • 1/2 tsp Sea Salt
  • 1 Lime, juiced (for finishing the beans)
  • 1 large or 2 small Avocados, pitted and flesh scooped
  • 1/4 cup Lime Juice, freshly squeezed
  • 1/4 cup Cilantro, fresh, roughly chopped
  • 2 Tbsp Greek Yogurt or sour cream
  • 1/4 cup Water (plus extra, to thin)
  • 1/2 tsp Sea Salt
  • 1/4 tsp Black Pepper
  • 1 cup Sweetcorn (canned, frozen, or charred fresh kernels)
  • 1/4 cup Cilantro, fresh, roughly chopped
  • 4 Tbsp Cotija Cheese or crumbled Feta (optional)

Instructions:

  1. Preheat your oven to 400°F / 200°C. Line a large baking sheet with parchment paper for easy clean-up.
  2. In a large mixing bowl, toss the diced sweet potato cubes with the olive oil, smoked paprika, cumin, cayenne (if using), salt, and pepper until evenly coated.
  3. Spread the potatoes in a single layer on the prepared baking sheet. Roast for 30–35 minutes, turning halfway through, until deeply caramelised, tender, and slightly crispy on the edges. Set aside.
  4. Cook the Grain Base: Combine the quinoa (or rice) and vegetable stock in a saucepan. Bring to a boil, then reduce heat to a simmer, cover, and cook according to package directions (approx. 15–20 minutes for quinoa). Fluff with a fork and keep warm.
  5. Sauté Aromatics: Heat 1 Tbsp of olive oil in a large skillet over medium heat. Add the diced red onion and sauté for 5–7 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
  6. Season the Beans: Add the rinsed black beans, water, chili powder, oregano, and salt to the skillet. Bring to a gentle simmer and cook for 5–8 minutes, stirring occasionally, until the liquid has slightly reduced and the beans are thoroughly heated and coated in spices.
  7. Finish the Beans: Remove the beans from the heat and stir in the fresh juice of 1 lime. Taste and adjust seasoning.
  8. Blend the Dressing: Combine the avocado, lime juice, fresh cilantro, Greek yogurt (or non-dairy alternative), water, salt, and pepper in a blender or food processor. Blend until completely smooth and creamy. Add more water, a tablespoon at a time, until the dressing is thin enough to drizzle beautifully.
  9. Assemble the Bowls: For each serving, lay down a base of warm quinoa. Top with a generous portion of the seasoned black beans and the roasted sweet potatoes.
  10. Garnish: Add sweetcorn and sprinkle generously with fresh cilantro and optional cheese (Cotija or Feta). Drizzle the vibrant Lime-Avocado Dressing over the entire bowl just before serving.