Ingredients
Scale
- 2 large sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup cooked quinoa
- 1/2 cup corn kernels (fresh or frozen)
- 1 avocado, sliced
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- 1 cup plain Greek yogurt
- 1 clove garlic, minced
Feel free to substitute the quinoa with brown rice or farro, and if you’re avoiding dairy, a coconut yogurt makes for a great alternative to the Greek yogurt. The beauty of this recipe is its adaptability—just like Mama Lou’s improvisational cooking!
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a bowl, toss the diced sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper. Spread them evenly on the prepared baking sheet.
- Roast the sweet potatoes in the preheated oven for about 25-30 minutes, or until they are tender and slightly caramelized around the edges. Mama Lou always said the secret to perfect roasted veggies is patience and a good shake halfway through the cooking time.
- While the sweet potatoes are roasting, prepare the cilantro lime yogurt sauce. In a small bowl, mix the Greek yogurt, minced garlic, lime juice, and half of the chopped cilantro. Stir well and set aside.
- In a large mixing bowl, combine the cooked quinoa, black beans, corn, and the remaining cilantro. Add a pinch of salt and a squeeze of lime juice to brighten the flavors.
- Once the sweet potatoes are done, add them to the quinoa and black bean mixture, folding everything together gently.
- To serve, divide the sweet potato and black bean mixture into bowls. Top each bowl with sliced avocado and a generous dollop of the cilantro lime yogurt sauce.
- Garnish with additional cilantro if desired, and enjoy a taste of home with every bite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International