Lentil Pasta with Marinara Sauce and Onion Salad

Instructions

1. 1

   Roast the sweet potatoes

   • Preheat your oven to 400°F (200°C).
   • On a baking sheet, toss the cubed sweet potatoes with 1 tbsp of olive oil, a pinch of salt, and black pepper.
   • Spread in a single layer and roast for 20-25 minutes, flipping halfway through, until tender and lightly caramelized.
2. 2

   Cook the quinoa and beans

   • While the potatoes roast, cook the quinoa. In a medium saucepan, combine the rinsed quinoa, 1.5 cups of water, and a pinch of salt. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes.
   • Remove from heat and let it stand covered for 5 minutes, then fluff with a fork.
   • At the same time, cook the beans. Drain the soaked black beans and place them in a pressure cooker with 2 cups of water and 0.25 tsp of salt.
   • Cook on high pressure for 10-12 minutes. Allow the pressure to release naturally before opening.
3. 3

   Prepare the lime dressing

   • In a small bowl or jar, combine the remaining 1 tbsp of olive oil, fresh lime juice, maple syrup, minced garlic, and cumin powder.
   • Add a pinch of salt and the remaining black pepper.
   • Whisk or shake well until the dressing is smooth and emulsified.
4. 4

   Assemble the bowls

   • Divide the cooked quinoa evenly among four bowls to create a base.
   • Top with the roasted sweet potatoes, cooked black beans, corn, diced bell pepper, and red onion.
   • Drizzle the lime dressing over each bowl.
   • Garnish with fresh avocado slices and chopped cilantro just before serving.