Ingredients:

  • 2 large Sweet Potatoes (about 700g), peeled and diced into 1-inch cubes
  • 2 Tbsp Olive Oil (extra virgin)
  • 1 tsp Smoked Paprika
  • ½ tsp Ground Cumin
  • ¼ tsp Chilli Powder (mild)
  • ½ tsp Sea Salt (for potatoes)
  • ¼ tsp Black Pepper, freshly ground
  • 1 cup White Quinoa, rinsed thoroughly
  • 2 cups Vegetable Stock (or water)
  • 1 small Lime, zest only
  • ½ tsp Sea Salt (for quinoa)
  • 2 Tbsp Fresh Coriander (Cilantro), finely chopped
  • 1 (15-oz / 425g) can Black Beans, rinsed and drained
  • 1 clove Garlic, minced
  • 1 Tbsp Lime Juice, fresh (for beans)
  • Pinch of Cumin (for beans)
  • 1 Tbsp Olive Oil (for beans)
  • 1 medium ripe Avocado
  • 3 Tbsp Lime Juice, fresh (for dressing)
  • 2 Tbsp Water (or more, to thin)
  • 1 Tbsp Olive Oil (for dressing)
  • ½ tsp Sea Salt (for dressing)
  • A dash of Hot Sauce (optional)
  • 1 tsp Maple Syrup or Honey (for balance)
  • 4 Tbsp Spring Onions (Scallions), sliced thinly
  • 4 Tbsp Pepitas (Roasted Pumpkin Seeds)
  • Crumbled Feta or Cotija Cheese (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper. Toss the diced sweet potatoes in a large bowl with olive oil, smoked paprika, cumin, chilli powder, salt, and pepper until evenly coated.
  2. Spread the potatoes in a single layer on the prepared baking sheet. Roast for 25–30 minutes, turning halfway through, until the edges are caramelized and the potatoes are fork-tender.
  3. In a medium saucepan, combine the rinsed quinoa, vegetable stock (or water), and ½ tsp salt. Bring to a boil, then reduce heat immediately to low, cover with the lid, and simmer undisturbed for 15 minutes. Remove from heat and let it stand (covered) for 5–10 minutes.
  4. Fluff the cooked quinoa with a fork, then stir in the fresh lime zest and the chopped coriander.
  5. Heat 1 Tbsp of olive oil in a small skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the rinsed black beans, lime juice, and a pinch of cumin. Stir well and warm through for 2–3 minutes. Turn off the heat.
  6. Place all the Avocado-Lime Dressing ingredients (avocado, lime juice, water, olive oil, salt, hot sauce, and maple syrup) into a blender or food processor. Whiz until completely smooth and creamy, adding extra water if the dressing is too thick to drizzle.
  7. To assemble: Divide the seasoned quinoa evenly among the four serving bowls. Spoon the warm roasted sweet potatoes and the seasoned black beans side-by-side over the quinoa base.
  8. Drizzle a generous amount of the Avocado-Lime Dressing over the components. Finish by sprinkling with sliced spring onions, pepitas, and a crumble of feta or cotija cheese (if using). Serve immediately.