Black Bean Energy Bowl Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Toss 1 cup cubed sweet potato with 1 tsp olive oil and a pinch of salt and pepper on a baking sheet. Spread in a single layer.

Roast sweet potato for 20–25 minutes, turning once halfway, until tender and lightly caramelized. Remove and set aside to cool slightly.

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant (do not burn).

Add 2 cups cooked black beans, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir to combine and cook 3–5 minutes until beans are heated through and flavors meld.

Mash about 1/3 of the beans lightly with the back of a spoon to create a mix of whole and creamy beans for texture. Remove from heat and stir in 1 tablespoon lime juice. Taste and adjust seasoning.

If quinoa or rice is cold, warm 2 cups cooked quinoa (or brown rice) in a microwave-safe bowl for 1–2 minutes or in a small saucepan over low heat with 1–2 tablespoons water, covered, until heated through. Season with 1/4 teaspoon sea salt and fluff with a fork.

In a small bowl whisk together 1/4 cup plain Greek yogurt, 1 tablespoon lime juice, 1 teaspoon honey or maple syrup, 1 teaspoon olive oil, 1/4 teaspoon ground cumin, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Add up to 1 tablespoon water to reach desired pourable consistency. Taste and adjust seasoning or sweetness.

Divide warmed quinoa (2 cups total) between 4 bowls (about 1/2 cup cooked quinoa per serving) as the base.

Top each bowl with an even portion of the black bean mixture (about 1/2 cup per bowl), roasted sweet potato (about 1/4 cup), 1/2 cup spinach (or 1/2 cup mixed greens), 1/4 cup halved cherry tomatoes divided between bowls, 2 tablespoons corn, 2 tablespoons thinly sliced red onion, and sliced avocado (1/4 of the avocado per bowl).

Sprinkle each bowl with chopped cilantro (about 1 tablespoon per bowl) and 1/2 tablespoon pumpkin seeds for crunch.

Drizzle the lime-yogurt dressing over each bowl (about 1 tablespoon per bowl) or serve on the side. Optionally squeeze extra lime wedge over the top and season with additional salt and pepper to taste.

Serve immediately warm or at room temperature. Bowls keep well refrigerated without avocado and dressing for up to 3 days—store avocado and dressing separately and add just before serving.