A hearty and nutritious bowl packed with roasted sweet potatoes, black beans, fluffy quinoa, and vibrant toppings inspired by South American flavors.

Cuisine: South American
Servings: 4

Ingredients

• 2 large sweet potatoes (about 600 g), peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/4 teaspoon chili powder
• Salt and pepper to taste
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can (15 ounces/425 g) black beans, rinsed and drained
• 1/2 red onion, thinly sliced
• 1/2 avocado, diced
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Instructions

1. Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, paprika, cumin, chili powder, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender.
2. While potatoes are roasting, combine quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until quinoa is cooked through.
3. Fluff quinoa with a fork and divide among four bowls. Top with roasted sweet potatoes, black beans, red onion, avocado, and cilantro. Serve with lime wedges.

Suggested Drinks

Pisco Sour: This Peruvian cocktail, made with Pisco brandy, lime juice, simple syrup, and egg whites, offers a citrusy and frothy complement to the earthy flavors of the bowl.

Torrontés: An aromatic white wine from Argentina with floral and tropical fruit notes, its refreshing acidity pairs well with the sweet potatoes and black beans.

Non-Alcoholic Option

Chicha Morada: A vibrant purple Peruvian drink made from boiled purple corn, spices, and fruit, it adds a unique and refreshing touch to the meal.