Vegan Black Bean and Sweet Potato Bowl

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

Toss the diced sweet potatoes with 1 tablespoon of olive oil, half of the cumin, half of the smoked paprika, and a pinch of salt. Spread them in a single layer on the baking sheet and roast for 25 to 30 minutes, stirring halfway through, until tender and lightly caramelized.

While the sweet potatoes roast, combine the rinsed quinoa and water in a medium saucepan. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let steam covered for 5 minutes, then fluff with a fork.

In a small saucepan, warm the rinsed black beans over medium-low heat with the garlic powder, remaining cumin, remaining smoked paprika, and a splash of water for about 5 minutes until heated through.

Make the dressing by whisking together the chopped cilantro, fresh lime juice, maple syrup, remaining tablespoon of olive oil, and a pinch of salt in a small bowl.

To assemble the bowls, divide the cooked quinoa evenly among four bowls. Top with the roasted sweet potatoes, warm seasoned black beans, and fresh avocado slices. Drizzle the lime-cilantro dressing generously over each bowl before serving.