Black Bean and Lime Bowl with Roasted Sweet Potatoes

Ingredients

• 1 can (15 oz) can canned black beans
• 2 medium sweet potatoes
• 1/2 cup cup quinoa
• 3 tbsp tbsp olive oil
• 1 tsp tsp ground cumin
• 1 tsp tsp smoked paprika
• 1 lime
• 1/4 cup chopped cup fresh parsley
• 1/4 small, thinly sliced red onion
• 1/2 tsp tsp salt
• 1/4 tsp tsp black pepper

Instructions

1. 1

   Preheat oven to 425°F (220°C). Dice sweet potatoes into 1/2-inch cubes, toss with 1 tbsp olive oil, cumin, smoked paprika, salt, and pepper, and roast 25 minutes until tender and edges are crisp.

2. 2

   Rinse quinoa and cook in 1 cup water for 15 minutes; fluff with a fork.

3. 3

   Drain and rinse black beans; warm them in a small pot with a splash of water and a pinch of cumin for 5 minutes.

4. 4

   Whisk remaining olive oil with fresh lime juice, salt, and pepper to make the dressing.

5. 5

   Assemble bowls: quinoa base, black beans, roasted sweet potatoes, red onion slices, and chopped parsley. Drizzle with the lime dressing and serve warm or at room temperature.