Sweet potato and black bean quinoa bowls

Ingredients:

• 1 cup quinoa

• 2 cups vegetable broth or water

• 2 medium sweet potatoes, peeled and diced

• 1 can (15 oz) black beans, rinsed and drained

• 1 red onion, diced

• 1 avocado, sliced

• 1/2 cup of cherry or grape tomatoes cut in half

• 1 teaspoon olive oil

• 1 teaspoon cumin

• 1 teaspoon paprika

• Salt and pepper to taste

• Fresh cilantro for garnish

• Lime wedges for serving

Avocado cilantro lime sauce ( optional)

• 1 avocado

• Handful of cilantro

• 1/2 lime

• 1/2 cup of Greek yogurt (plain)

• Salt and pepper to taste

• Dash of cumin and onion powder

Instructions:

1. Preheat the oven to 400°F (200°C).

2. In a medium saucepan, combine quinoa and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is fluffy and liquid is absorbed.

3. While the quinoa is cooking, toss the diced sweet potatoes with olive oil, cumin, paprika, salt, and pepper. Spread them on a baking sheet and roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized.

4. In a large bowl, combine the cooked quinoa, roasted sweet potatoes, black beans, tomatoes, onions and sliced avocado.

5. Serve the quinoa bowl topped with dressing, fresh cilantro and lime wedges on the side.