Ingredients
Method
Roast the Spiced Sweet Potatoes
- Preheat oven to 400°F (200°C). Line a large heavy rimmed baking sheet with parchment paper for effortless cleanup and maximum browning.
- In a large mixing bowl, toss the cubed sweet potatoes with olive oil, cumin, smoked paprika, garlic powder, chili powder, sea salt, and black pepper until every cube is glossy and evenly coated.
- Spread sweet potatoes across the baking sheet in a single layer with space between cubes. Roast undisturbed for 20 minutes, toss with a spatula, and roast another 5 to 8 minutes until edges are deeply caramelized and centers are fork-tender.
Warm the Black Beans & Cook Quinoa
- While the sweet potatoes roast, simmer rinsed quinoa in vegetable broth over medium heat for 15 minutes until liquid is absorbed. Remove from heat, cover with lid, let steam for 5 minutes, and fluff with a fork.
- In a small saucepan over medium-low heat, warm the drained black beans with 1/2 teaspoon cumin, 1/4 teaspoon sea salt, and 2 tablespoons water for 4 to 5 minutes until heated through. Keep warm.
Whisk the Crema & Assemble Bowls
- Blend sour cream (or Greek yogurt), fresh lime juice, cilantro, minced garlic, sea salt, and water in a small blender or food processor until silky and smooth.
- Divide warm fluffy quinoa among 4 shallow dinner bowls. Arrange caramelized roasted sweet potatoes, warm seasoned black beans, and fan-sliced avocado side by side in generous sections.
- Generously drizzle the zesty garlic-lime cilantro crema across each bowl. Top with toasted crunchy pepitas, fresh chopped cilantro, and serve immediately with juicy lime wedges.