📖 Instructions

1. Preheat your oven to 400°F (200°C). While it’s heating, scrub the sweet potatoes clean, then dice them into ½-inch cubes.
2. In a large bowl, toss the diced sweet potatoes with 1 tablespoon of olive oil, ½ teaspoon of smoked paprika, ¼ teaspoon of garlic powder, and a pinch of salt and black pepper. Spread the seasoned sweet potatoes in a single layer on a baking sheet.
3. Roast the sweet potatoes for 20-25 minutes, flipping them halfway through, until they are tender and slightly caramelized. Keep an eye on them so they dont burn, burning them ruins the meal!
4. While the sweet potatoes are roasting, cook the quinoa according to package directions. Typically, this involves rinsing 1 cup of quinoa and then simmering it in 2 cups of water or broth for about 15 minutes, or until all the liquid is absorbed. Fluff with a fork once cooked.
5. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced red onion and sauté for about 5 minutes, until softened. Then, add the minced garlic and cook for another minute until fragrant.
6. Add the drained and rinsed pinto beans and corn to the skillet. Cook for 5-7 minutes, stirring occasionally, until heated through. Season with salt, pepper, and a pinch of cumin to taste.
7. While the beans and corn are cooking, prepare the avocado crema. In a food processor or blender, combine the avocado, lime juice, cilantro, and water. Blend until smooth and creamy. Add more water if needed to reach your desired consistency. Season with salt to taste. I somtimes will add a small jalapeno for a spicy kick, its up to you though!
8. To assemble the bowls, divide the cooked quinoa among bowls. Top with the roasted sweet potatoes, the bean and corn mixture, and a generous dollop of avocado crema. Garnish with chopped cilantro, a sprinkle of red pepper flakes (if desired), and a lime wedge. Now enjoy the great meal.