Vegan Quinoa Bowl

Instructions

1. 1

   Prepare the main components

   • Preheat your oven to 400°F (200°C). On a baking sheet, toss the cubed sweet potatoes with 1 tbsp olive oil, a pinch of salt, and half the black pepper. Roast for 20-25 minutes until tender, flipping halfway.
   • While potatoes roast, cook the beans. Drain the soaked black beans, place in a pressure cooker with 2 cups of water and 0.25 tsp salt. Cook on high pressure for 10-12 minutes. Release pressure naturally.
   • In a medium saucepan, combine the rinsed quinoa, 1.5 cups water, and a pinch of salt. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes. Let stand covered for 5 minutes, then fluff with a fork.
2. 2

   Make the lime dressing

   • In a small bowl, whisk together 1 tbsp olive oil, fresh lime juice, maple syrup, minced garlic, and cumin powder.
   • Season with the remaining salt and black pepper.
   • Mix well until the dressing is smooth and emulsified.
3. 3

   Assemble the bowls

   • Divide the cooked quinoa evenly among four bowls to create a base.