Ingredients:

  • 3 medium Sweet Potatoes (approx. 750g), peeled and cut into 1.5 cm cubes
  • 3 tbsp Olive Oil (for roasting)
  • 1 tsp Smoked Paprika
  • ½ tsp Ground Cumin
  • ½ tsp Sea Salt
  • ¼ tsp Black Pepper
  • 4 cups Cooked Quinoa (or Rice)
  • 1 (15 oz) can Black Beans, rinsed and drained
  • 2 tbsp Water (for warming beans)
  • ¼ cup Extra Virgin Olive Oil (for dressing)
  • 3 tbsp Fresh Lime Juice
  • 1 tsp Chipotle Powder
  • 1 tbsp Maple Syrup (or Honey)
  • 1 small clove Garlic, minced finely
  • Pinch Salt and Pepper (for dressing)
  • 1 large Avocado, diced or sliced
  • ¼ cup Red Onion, finely diced
  • ½ cup Fresh Coriander (Cilantro), chopped
  • Optional: 2 tbsp Feta or Cotija Cheese, crumbled

Instructions:

  1. Preheat the Oven: Set oven temperature to 200°C / 400°F. Line a large sheet pan with parchment paper.
  2. Season the Potatoes: In a large bowl, toss the cubed sweet potatoes with 3 tbsp olive oil, smoked paprika, cumin, salt, and pepper until evenly coated. Spread the potatoes in a single layer on the prepared sheet pan.
  3. Roast: Cook for 30–35 minutes, flipping halfway through, until the potatoes are tender inside and nicely caramelised and slightly crispy on the edges.
  4. Prepare the Base: While the potatoes are roasting, ensure your quinoa or rice is cooked and ready.
  5. Warm the Beans: In a small saucepan or microwave, combine the rinsed black beans with 2 tbsp water. Heat gently for 2–3 minutes until just warmed through. Drain any excess liquid.
  6. Whisk the Dressing: In a small bowl, whisk together the ¼ cup olive oil, lime juice, chipotle powder, maple syrup, minced garlic, salt, and pepper until emulsified. Taste and adjust seasoning as needed.
  7. Assemble the Bowls: Divide the cooked quinoa/rice evenly among 4 individual serving bowls. Distribute the warm black beans and the freshly roasted sweet potatoes over the quinoa base.
  8. Finish and Serve: Drizzle a generous amount of the Chipotle-Lime Dressing over the sweet potatoes and beans. Top each bowl with sliced or diced avocado, diced red onion, and a sprinkle of fresh chopped coriander. Serve immediately.