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Healthy Sweet Potato Black Bean Bowls | High Fiber Dinner

Healthy Sweet Potato Black Bean Bowls

Roasted sweet potatoes, black beans, quinoa and fresh toppings make up this high fiber, high protein vegetarian dinner ready in about 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Method

Ingredients
  

  • 2 large sweet potatoes peeled and cut into 3/4-inch cubes (about 2 pounds)
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1 (15-ounce) can black beans drained and rinsed
  • 2/3 cup dry quinoa rinsed
  • 1 1/3 cups water
  • 1 cup corn kernels fresh, frozen or canned and drained
  • 1 avocado diced
  • 1/4 cup crumbled feta cheese
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1/4 red onion thinly sliced
  • 1/4 cup plain Greek yogurt for serving (optional)

Method
 

  1. Preheat oven and prep pan: Preheat the oven to 425°F and line a large baking sheet with parchment paper for easy cleanup.
  2. Season the sweet potatoes: In a large bowl, toss the cubed sweet potatoes with olive oil, cumin, chili powder, smoked paprika and salt until evenly coated.
  3. Roast until caramelized: Spread the sweet potatoes in a single layer on the prepared baking sheet and roast for 25 to 30 minutes, flipping halfway, until the edges turn deep golden and the centers are fork-tender.
  4. Cook the quinoa: While the sweet potatoes roast, combine the quinoa and water in a small saucepan, bring to a boil, then reduce heat to low, cover and simmer for 15 minutes until the liquid is absorbed.
  5. Fluff the quinoa: Remove the quinoa from heat and let it sit covered for 5 minutes, then fluff with a fork before setting aside.
  6. Warm the black beans: In a small saucepan over medium-low heat, warm the black beans with a splash of water for about 5 minutes until heated through and glossy.
  7. Prep the toppings: Dice the avocado, thinly slice the red onion, chop the cilantro and squeeze the lime juice while the other components finish cooking.
  8. Warm the corn: If using frozen or canned corn, warm it briefly in a dry skillet over medium heat for 2 to 3 minutes until heated through.
  9. Assemble the bowls: Divide the cooked quinoa among four bowls, then top each with roasted sweet potatoes, black beans and corn.
  10. Finish and serve: Top each bowl with diced avocado, feta cheese, red onion and cilantro, then drizzle with lime juice and a dollop of Greek yogurt if using.