Description
A comforting bowl layered with roasted sweet potatoes, nutty quinoa, creamy avocado, and tangy feta, perfect for any meal.
Ingredients
- 2 medium sweet potatoes
- 1 cup cooked quinoa
- 1/2 cup black beans, drained and rinsed
- 1 avocado, sliced
- 1/4 cup feta cheese, crumbled
- Fresh cilantro for garnish
- 1 tsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and dice the sweet potatoes into small cubes, about 1/2-inch pieces.
- Toss them with 1 tsp olive oil, salt, and pepper until evenly coated.
- Spread the sweet potatoes on a baking sheet in a single layer and roast for 25–30 minutes, flipping once halfway through.
- In each bowl, layer the cooked quinoa first, then add a generous portion of the roasted sweet potatoes and black beans.
- Top with sliced avocado and sprinkle the crumbled feta cheese. Finish with a handful of fresh cilantro.
- Serve the bowls warm and enjoy.
Notes
For meal prep, roast sweet potatoes ahead and assemble bowls quickly in the morning. Brush avocado with lemon or lime juice if preparing in advance to prevent browning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Roasting
- Cuisine: American