Hearty Roasted Sweet Potato and Black Bean Quinoa Bowl

Servings: 4 | 0 minutes | 550 kcal

The recipe was invented by a vegan chef who wanted to create a dish that was not only vegan but also satisfying and flavorful. After many trials and errors, this recipe was born and has been a hit ever since. It incorporates ingredients and techniques from various cuisines, making it a truly innovative dish.

This innovative vegan recipe was born out of a need for a hearty, satisfying, yet completely plant-based meal. It is loved by vegans and meat-eaters alike!

Ingredients

2 pieces Sweet potatoes
1 cups Black beans
1 cups Quinoa
2 cups Spinach
2 teaspoons Olive oil
2 pieces Garlic
1 teaspoons Cumin
1 teaspoons Paprika
to taste grams Salt
to taste grams Pepper

Instructions

Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
Peel and dice the sweet potatoes into bite-sized pieces. Toss them in olive oil and season with salt, pepper, cumin, and paprika. Spread them out on the baking sheet and roast for 20 minutes.
While the sweet potatoes are roasting, cook the quinoa according to the package instructions.
Heat a pan over medium heat, add a bit of olive oil and minced garlic. Once the garlic is fragrant, add the black beans and cook until heated through. Season with salt and pepper.
Once the quinoa and black beans are cooked, mix them together in a large bowl. Add the roasted sweet potatoes and fresh spinach. Toss everything together until well combined. Adjust seasoning if necessary.
Serve the dish warm. Enjoy!