Sweet Potato & Black Bean Buddha Bowls

Ingredients

Quantities are for 4 servings.

• 2 large Sweet potatoes
• 2 cans (15 oz) Black beans, canned
• 1 cup Corn kernels
• 1 each Red bell pepper
• 2 each Avocado
• 2 each Limes
• 2 tbsp Olive oil
• 1 tsp Ground cumin
• 1 tsp Chili powder
• 1 cup Quinoa
• 1/2 cup Sour cream
• 1 bunch Cilantro

Instructions

1. Heat the oven to 425°F. Peel and cube the sweet potatoes into 3/4-inch pieces, toss with the olive oil, cumin, chili powder, salt, and pepper on a sheet pan.
2. Roast the sweet potatoes 22-25 minutes, stirring once halfway through, until tender and caramelized at the edges.
3. Meanwhile, cook the quinoa according to package directions.
4. Drain and rinse the black beans and warm them in a small saucepan over medium-low heat with a splash of water. Dice the bell pepper.
5. For the lime crema, stir together the sour cream, juice of 1 lime, and a pinch of salt.
6. Divide the quinoa among bowls and top with roasted sweet potatoes, black beans, corn, diced bell pepper, and sliced avocado. Drizzle with the lime crema, scatter with cilantro, and serve with the remaining lime cut into wedges.