Black Bean and Sweet Potato Power Bowl

Ingredients

• 1 large sweet potato, peeled and cubed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels, grilled or roasted
• 1 cup cooked quinoa
• 1/2 cup crumbled feta cheese
• 1/4 cup pumpkin seeds, toasted
• 1/2 cup diced tomatoes
• 1/4 cup diced red onion
• 1/4 cup chopped cilantro
• 1/4 cup chopped green onion
• 1/2 cup guacamole
• 1/4 cup pickled red onions
• 1/4 cup microgreens
• 1/4 cup fresh cilantro leaves

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss sweet potato cubes with olive oil, smoked paprika, cumin, and salt. Spread on a baking sheet and roast for 25-30 minutes until tender and golden.
3. While sweet potatoes roast, prepare the guacamole by mashing avocado with lime juice, salt, and chopped cilantro. Set aside.
4. In a large bowl, combine cooked quinoa, black beans, grilled corn, diced tomatoes, red onion, green onion, and cilantro.
5. Divide the quinoa mixture evenly among four bowls.
6. Top each bowl with roasted sweet potatoes, crumbled feta cheese, toasted pumpkin seeds, pickled red onions, and a generous dollop of guacamole.
7. Garnish with microgreens and fresh cilantro leaves before serving.