Sweet Potato and Quinoa Power Bowl

Ingredients

• 1 cup uncooked tri-color quinoa
• 1 cup water
• 1 large sweet potato, peeled and cubed
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1 cup shelled edamame
• 1/2 cup black beans, rinsed and drained
• 1/2 cup cucumber, diced
• 1/2 cup red bell pepper, diced
• 1/4 cup black olives, sliced
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons microgreens
• 1 lime, cut into wedges

Instructions

1. Cook the quinoa: Rinse the quinoa under cold water. Combine quinoa and water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let stand for 5 minutes. Fluff with a fork.
2. Roast the sweet potato: Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, smoked paprika, and salt. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned.
3. Assemble the bowl: In a large bowl, combine cooked quinoa, roasted sweet potato, edamame, black beans, cucumber, red bell pepper, and black olives. Toss gently to combine.
4. Garnish and serve: Top with chopped cilantro and microgreens. Serve with lime wedges on the side.