📖 Instructions

1. Prepare the Sweet Potatoes: Preheat your oven to 400°F (200°C). Scrub two medium sweet potatoes and dice them into ½-inch cubes. Toss them in a bowl with 1 tablespoon of olive oil, ½ teaspoon of cumin, ¼ teaspoon of chili powder, and a pinch of salt and pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized. Tip: For extra flavor, add a pinch of smoked paprika!
2. Cook the Quinoa: While the sweet potatoes are roasting, rinse 1 cup of quinoa in a fine-mesh sieve under cold water. This removes the bitter saponins. In a medium saucepan, combine the rinsed quinoa with 2 cups of vegetable broth (or water) and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Fluff with a fork.
3. Prepare the Black Beans: Drain and rinse one 15-ounce can of black beans. In a small saucepan, heat 1 teaspoon of olive oil over medium heat. Add the black beans, ½ teaspoon of garlic powder, ¼ teaspoon of onion powder, and a pinch of salt and pepper. Cook for 5-7 minutes, stirring occasionally, until heated through. For a smoky flavor, you can add a dash of liquid smoke.
4. Assemble the Bowls: Divide the cooked quinoa evenly between two bowls. Top with the roasted sweet potatoes and black beans. Get creative with your toppings! Some of my favorites include diced avocado, crumbled feta cheese (or vegan feta), chopped cilantro, a squeeze of lime juice, and a dollop of Greek yogurt (or coconut yogurt). Sarah's pepitas are also amazing, don't forget!
5. Enjoy: Serve immediately and savor every bite! I can already tell you are gonna love this so very much. This bowl is fantastic on its own, but you can also serve it with a side of cornbread or a simple green salad.
6. Clean Up: No one likes cleaning up, but here is a tip. Soak your dirty pans and dishes in warm soapy water to make clean up after dinner a breeze.