Sweet Potato, Asparagus, Black Bean Power Bowl

Ingredients

• 2 Large sweet potatoes, cut into small cubes

• 1 Bushel of asparagus, chopped in thirds

• 3 Shallots, halved

• 1 Can of black beans

• 1 ½ cups quinoa, cooked

• 1 Avocado, diced

• Cumin

• Sea salt

• Basil, dried

• Parsley, dried

• Onion powder

• Garlic salt

• Olive oil

• Chopped cilantro

• 1 Lime

Directions

1. Preheat oven to 400° F.

2. Add the sweet potatoes, asparagus and shallots to a baking pan and drizzle with olive oil ensuring the coat all of the vegetables. Lightly season the shallots with sea salt. Season the sweet potatoes with sea salt, cumin, basil, parsley, garlic salt and onion powder. Season asparagus with sea salt, garlic salt and onion powder. Toss vegetables to evenly coat.

3. Bake vegetables for 30-40 minutes or until cooked. Halfway through, turn the vegetables to ensure an even cook. When the vegetables are done remove from oven and set aside to cool. When onions are cool enough to handle, cut them into smaller chunks.

4. Strain and rinse the black beans. Lightly cook the beans by microwaving them in a bowl for 1 minute.

5. Assemble the bowls by adding quinoa base and then adding the vegetables around the bowl.

6. Garnish with the chopped avocado, chopped cilantro and lime juice.

Suggestion- This dish pairs great with avocado tahini sauce! Check out the recipe here.

#Veggies #MainCourse #Healthy #CornFree