Description

Indulge in the flavors of this vibrant, nourishing dish featuring caramelized sweet potatoes and a fresh, zesty black bean salsa. A balance of smoky spice, bright citrus, and creamy textures makes this an ideal choice for a satisfying lunch or dinner that feels like a treat. Inspired by DASH diet principles, this bowl prioritizes whole ingredients and bold, salt-free seasonings.

Ingredients

Scale

For the Smoky Roasted Sweet Potatoes

2 medium sweet potatoes (approx. 1 ½ lbs / 680g, scrubbed and diced into ¾-inch cubes)
2 ½ tbsp avocado oil
1 ½ tbsp cornstarch
1 ½ tsp garlic powder
1 tsp smoked paprika
1 tsp ground cumin

For the Chili-Lime Black Bean Salsa

2 15-oz / 425g cans no-salt-added black beans, rinsed and drained thoroughly
2 medium ripe avocados (diced)
1 orange bell pepper (finely diced)
½ cup finely chopped red onion
⅔ cup fresh cilantro (roughly chopped)
2 cloves garlic (minced)
1 tsp fresh ginger (grated)
2 limes (zested and juiced)
1 tbsp low-sodium coconut aminos
1 ½ tsp toasted sesame oil
1 tsp agave nectar
1 tsp red pepper flakes (adjust to heat preference)
½ tsp smoked paprika

For the Spicy Yogurt Drizzle

½ cup 120g plain plant-based yogurt or non-fat dairy yogurt (unsweetened)
1 tbsp sriracha or low-sodium hot sauce

For Assembly

4 cups cooked quinoa or brown rice (prepared without added salt)
3 tbsp toasted pumpkin seeds (pepitas, unsalted)

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Instructions

Prepare the Drizzle: In a small bowl, whisk together the yogurt and sriracha until smooth. Cover and refrigerate to let the flavors develop.
Preheat & Season Potatoes: Position an oven rack in the center and preheat to 400°F (200°C). In a large bowl, whisk together the cornstarch, garlic powder, 1 teaspoon smoked paprika, and cumin. Add the cubed sweet potatoes and avocado oil, tossing vigorously until every piece is evenly coated.
First Roast: Spread the sweet potatoes on a heavy-duty rimmed baking sheet in a single, even layer. Use two pans if necessary to avoid overcrowding, which helps ensure crispiness. Roast for 20 minutes.
Assemble the Bean Salsa: While the potatoes roast, wipe out the large bowl. Combine the rinsed black beans, coconut aminos, agave, sesame oil, red pepper flakes, and the remaining ½ teaspoon of smoked paprika. Stir well. Gently fold in the red onion, bell pepper, cilantro, minced garlic, ginger, and the lime zest and juice.
Final Roast: Remove the potatoes from the oven, flip them with a spatula, and return to the oven for another 15–20 minutes. They are done when the edges are browned and crisp, and the centers are tender.
Build Your Bowls: Just before serving, gently fold the diced avocado into the bean salsa. Divide the cooked quinoa equally among five bowls. Top with the roasted sweet potatoes and a generous portion of the black bean salsa. Finish with a drizzle of the spicy yogurt sauce and a sprinkle of unsalted pumpkin seeds.

Notes

Storage: Store the roasted potatoes, quinoa, and salsa base (without avocado) in separate airtight containers in the refrigerator for up to 3 days. Add fresh avocado just before eating to prevent browning.
Crispness Tip: To restore the texture of the sweet potatoes, reheat them in an air fryer at 375°F for 3–4 minutes or in a standard oven/toaster oven rather than a microwave.
Serving Size: One serving equals approximately ¾ cup of quinoa topped with roughly 1 cup of the vegetable and protein mixture.

These values are approximate and may vary based on ingredients and preparation.

Nutrition

Calories: 615