Ingredients
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- 2 medium sweet potatoes (500g), peeled and diced into 1/2-inch cubes
- 2 tbsp extra virgin olive oil (30ml)
- 1 tsp ground cumin (3g) and 1 tsp chili powder (3g)
- 1 can organic black beans (425g), rinsed and drained
- 1 ½ cups cooked white quinoa (280g)
- 1 cup charred sweet corn kernels (160g)
- 1 large Hass avocado (200g), thinly sliced
- ¼ cup fresh cilantro leaves (15g), chopped
Step-by-Step Instructions
Roast Sweet Potatoes
Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, cumin, chili powder, and salt. Spread on a rimmed baking sheet in a single layer. Roast for 25 minutes, stirring halfway, until edges are blistered and tender.
Warm Black Beans and Corn
In a small saucepan over medium heat, warm the rinsed black beans and corn with a pinch of sea salt and lime zest for 5 minutes.
Assemble and Garnish
Divide cilantro lime quinoa into four bowls. Top with roasted caramelized sweet potatoes, warm black beans, charred corn, and avocado slices. Sprinkle with fresh cilantro and lime wedges.
Sensory Doneness Verification
Sweet potatoes brown at the corners with caramelized sugar notes. Cumin and chili fill the kitchen with warm earthy aromas.
Troubleshooting & Testing Notes
Do not overcrowd the baking sheet. Give each potato cube space to roast rather than steam.
Nutrition Facts
Calculated per 1 serving
Recommended Equipment
- Rimmed baking sheet
- Parchment paper
- Chef knife
- Saucepan
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