Black Bean Quinoa Bowl with Sweet Potato

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss cubed sweet potatoes with olive oil, smoked paprika, garlic powder, and salt on a baking sheet.
3. Spread sweet potatoes in a single layer and roast for 20–25 minutes, flipping halfway through, until edges are golden-brown.
4. In a medium saucepan, combine rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
5. Once liquid is absorbed and quinoa is fluffy, remove from heat and fold in black beans, corn, cumin, and chili powder.
6. Whisk together extra virgin olive oil, lime juice, maple syrup, Dijon mustard, and salt to create the dressing.
7. Divide baby spinach among four bowls. Top with the quinoa-bean mixture, roasted sweet potatoes, sliced avocado, and diced red onion.
8. Drizzle with lime dressing and garnish with fresh cilantro.