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I love a good sweet potato meal. Sweet potato, like most other “classic fall” flavors, is seriously good any time of the year. I love replacing meat flavors with sweet potato when possible. Sweet potato is great comfort food and the sweet potato mixes so well with spicy seasonings. I made this with corn on the side, but you could also opt for putting the corn into the bowl as well. I also kept on the skin because I really like the flavor and texture of sweet potato skin, but feel free to peel the potatoes before dicing. Either way, this is definitely one to try!

Recipe List

Ingredients:

1 sweet potato

15oz black beans

1 cup uncooked quinoa

1 red onion

6 cloves garlic

2 avocados

2tbsp cumin

1tsp chili powder

1 tsp paprika

1 tsp tajin

1 tsp salt

1 lime

cilantro (optional)

vegan cheddar (optional)

vegan sour cream (optional)

Instructions:

1. Preheat oven to 400°
2. Cook quinoa according to directions.
3. Dice sweet potato into small, 1/2″ pieces. Bake at 400° for 20 minutes.
4. Dice onion and mince garlic.
5. In a large frying pan, cook onion until translucent.
6. Add garlic to the pan and continue to cook on medium heat.
7. Mix the black beans into the frying pan and add seasonings. Lower to a simmer.
8. Once the sweet potato is finished baking, add to the pan.
9. Mash avocado and lime into a bowl and add a small amount of salt to taste.
10. Once quinoa is finished, layer quinoa, black bean and sweet potato mix, and avocado on top. Top with cheese, sour cream, and cilantro as desired.
11. Serve and enjoy!

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