Ingredients

2 medium sweet potatoes (approx. 1 ½ lbs / 680g, scrubbed and diced into ¾-inch cubes)

2 ½ tbsp avocado oil

1 ½ tbsp cornstarch

1 ½ tsp garlic powder

1 tsp smoked paprika, divided

1 tsp ground cumin

2 15-oz / 425g cans no-salt-added black beans, rinsed and drained thoroughly

2 medium ripe avocados, diced

1 orange bell pepper, finely diced

½ cup finely chopped red onion

⅔ cup fresh cilantro, roughly chopped

2 cloves garlic, minced

1 tsp fresh ginger, grated

2 limes, zested and juiced

1 tbsp low-sodium coconut aminos

1 ½ tsp toasted sesame oil

1 tsp agave nectar

1 tsp red pepper flakes (adjust to heat preference)

½ cup (120g) plain plant-based yogurt or non-fat dairy yogurt (unsweetened)

1 tbsp sriracha or low-sodium hot sauce

4 cups cooked quinoa or brown rice (prepared without added salt)

3 tbsp toasted pumpkin seeds (pepitas, unsalted)

Instructions

Step 1: Prepare the drizzle by whisking together the yogurt and sriracha in a small bowl until smooth. Cover and refrigerate to allow the flavors to meld.

Step 2: Preheat the oven to 400°F (200°C) with a rack in the center position. In a large bowl, combine cornstarch, garlic powder, 1 teaspoon smoked paprika, and cumin. Add the sweet potato cubes and avocado oil, tossing thoroughly to coat all pieces evenly.

Step 3: Spread the sweet potatoes in a single layer on a heavy-duty rimmed baking sheet. Use two pans if needed to avoid overcrowding. Roast for 20 minutes.

Step 4: While the potatoes roast, clean the large bowl and combine black beans, coconut aminos, agave nectar, sesame oil, red pepper flakes, and the remaining ½ teaspoon smoked paprika. Stir to mix, then gently fold in red onion, bell pepper, cilantro, garlic, ginger, lime zest, and juice.

Step 5: Remove the potatoes from the oven and flip them with a spatula. Return to the oven and roast for another 15–20 minutes until edges are browned and crisp and centers are tender.

Step 6: Just before serving, fold the diced avocado gently into the black bean salsa. Divide cooked quinoa among five bowls, top with roasted sweet potatoes and a generous portion of the bean salsa. Finish each bowl with a drizzle of the spicy yogurt sauce and a sprinkle of pumpkin seeds.

Tips & Variations

For extra crispiness, avoid overcrowding the sweet potatoes on the baking sheets.

You can substitute coconut aminos with low-sodium soy sauce or tamari for a similar umami flavor.

Adjust red pepper flakes to suit your preferred heat level or omit for a milder dish.

Use brown rice instead of quinoa if preferred for different texture and flavor.

To make it vegan, ensure the yogurt is plant-based and check the sriracha for any animal products.

Storage

Store any leftover components separately in airtight containers in the refrigerator for up to 3 days. Keep the avocado mixed salsa refrigerated but add fresh avocado just before serving to avoid browning. Reheat the roasted sweet potatoes and quinoa gently in the oven or microwave. Assemble bowls fresh for best texture and flavor.

FAQs

Can I prepare the sweet potatoes in advance?

Yes, you can roast the sweet potatoes ahead of time and reheat them before assembling the bowls. For best texture, reheat in the oven to maintain crispiness.

What can I use instead of pumpkin seeds?

Toasted sunflower seeds or chopped nuts like cashews or almonds make excellent substitutes, adding a similar crunch and nutty flavor.