Black Bean Bowl for 4 Servings

Instructions:

1. Preheat your oven to 400°F (200°C).
2. On a baking sheet, toss the cubed sweet potatoes with olive oil, smoked paprika, cumin, salt, and pepper.
3. Spread the sweet potatoes in a single layer to ensure they roast rather than steam.
4. Bake for 25–30 minutes, tossing halfway through, until the edges are caramelized and mahogany-colored.
5. In a medium saucepan, combine the rinsed quinoa and water or low-sodium vegetable broth. Bring to a boil, then cover and reduce heat to low.
6. Simmer for 15 minutes or until water is absorbed. Remove from heat and let sit, covered, for 5 minutes.
7. Fluff the quinoa with a fork. Fold in the rinsed black beans, lime juice, and chopped cilantro.
8. Place the avocado, lime juice, olive oil, minced garlic, maple syrup, and salt into a blender and pulse until smooth.
9. Gradually add warm water one tablespoon at a time until the sauce reaches a velvety, pourable consistency.
10. Divide the cilantro-lime quinoa and black bean mixture among four bowls.
11. Top with a generous scoop of roasted sweet potatoes.
12. Add clusters of shredded red cabbage, sliced red onion, and jalapeño.
13. Drizzle the Avocado Lime Dressing over the top and finish with a squeeze of fresh lime.