Sweet Potato and Black Bean Bowl

Ingredients

• 2 lb Sweet potatoes
• 2 tbsp Olive oil
• 1 tsp Cumin
• ½ tsp Smoked paprika
• ½ tsp Salt
• ¼ tsp Black pepper
• 2 can Black beans
• ½ Red onion
• ¼ cup Cilantro (optional)
• 1 Avocado (optional)
• 1 Lime
• 3 cup Cooked rice or quinoa (optional)

Steps

1. Preheat oven to 400°F (200°C). Peel and dice sweet potatoes into 1-inch cubes. Toss with olive oil, cumin, smoked paprika, salt, and pepper on a baking sheet.
2. Roast sweet potatoes for 25-30 minutes, flipping halfway, until tender and slightly caramelized.
3. While sweet potatoes roast, rinse and drain black beans. Dice red onion and chop cilantro.
4. Warm black beans in a small saucepan over medium heat for 5-7 minutes, or until heated through.
5. To assemble bowls, divide cooked rice or quinoa (if using) among 4 bowls. Add roasted sweet potatoes and warmed black beans.
6. Top each bowl with diced red onion, a squeeze of fresh lime juice, and chopped cilantro. Add sliced avocado if desired.