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

Instructions:

  1. Rinse the quinoa thoroughly in a fine-mesh sieve until the water runs clear. Add rinsed quinoa, broth (or water), and salt to a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  2. Remove the quinoa from heat and let stand, covered, for 5–10 minutes. Fluff gently with a fork and set aside.
  3. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  4. In a large bowl, toss the diced sweet potato cubes with olive oil, cumin, chili powder, salt, and pepper until evenly coated. Spread the potatoes in a single layer on the prepared baking sheet.
  5. Roast the sweet potatoes for 25–30 minutes, flipping halfway, until they are tender and the edges are lightly caramelized.
  6. While the potatoes roast, combine all ingredients for the Cilantro-Lime Dressing (oil, lime juice, cilantro, sweetener, garlic, and salt) in a small jar. Shake vigorously or whisk until emulsified. Taste and adjust seasoning.
  7. In a medium bowl, combine the rinsed black beans, thawed corn, diced red onion, and lime juice. Set aside.
  8. To assemble: Scoop the fluffy quinoa into the base of 4 serving bowls. Arrange the warm roasted sweet potatoes and the seasoned black bean and corn mix alongside the quinoa in sections.
  9. Top each bowl with sliced avocado, optional crumbled cheese, and fresh cilantro. Drizzle generously with the Zesty Cilantro-Lime Dressing just before serving.