📝 Ingredients (Serves 3–4)

• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• Salt & black pepper
• 1 cup dry quinoa (or 3 cups cooked)
• 1½ cups cooked black beans (or 1 can, drained and rinsed)
• 1 tsp cumin
• Juice of 1 lime
• 1 avocado, sliced
• Fresh cilantro, chopped
• Optional: sliced red onion, pickled jalapeños, or plain yogurt drizzle

👩‍🍳 Instructions

1. Preheat your oven to 425°F. Toss the sweet potatoes with olive oil, smoked paprika, a generous pinch of salt, and black pepper. Spread them on a parchment-lined baking sheet and roast for 25–30 minutes, flipping halfway, until golden and tender.
2. While the sweet potatoes roast, rinse your quinoa under cold water. Add it to a pot with 2 cups of water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until fluffy. Let it sit, covered, for 5 more minutes, then fluff with a fork.
3. In a small pan, warm the black beans over low heat with a splash of water, a pinch of cumin, and the juice of a lime. Stir occasionally until warmed through and lightly seasoned.
4. Assemble your bowls: Start with a scoop of quinoa, add the roasted sweet potatoes, then spoon over the seasoned black beans. Top with creamy avocado slices, fresh cilantro, and any optional extras like red onion, pickled jalapeños, or a light yogurt drizzle.
5. Serve immediately, or store components separately for fresh, healthy lunches all week. Each bite is warm, earthy, creamy, and bright — a meal your body and taste buds will thank you for.

📊 Nutrition Info (per bowl, 1 of 4)

• Calories: ~370
• Protein: 13g
• Fat: 14g (healthy fats from avocado & olive oil)
• Carbs: 45g
• Fiber: 9g
• Sugar: 5g (mostly from sweet potatoes)

*Blue Zone–friendly, meal-prep ready, and endlessly customizable.