ROASTED SWEET POTATO AND BLACK BEAN BOWL
with LIME CILANTRO VINAIGRETTE

MAKES 4 SERVINGS

AGELESS ANTIOXIDANTS

HEALTH IS IN THE HUE

LONGEVITY LOVER

PROTEIN DREAM

SMOOTH SKIN

STRONG BONES

SUPER GREENS

VISION MISSION

I love one-bowl meals and this recipe fits the bill perfectly. In addition to sweet potatoes and black beans, this bowl brims with corn and quinoa and a chipotle-spiced lime cilantro vinaigrette drizzled on top. These ingredients also taste great in a warm tortilla or over a bed of dark leafy greens.

QUINOA

1 cup red quinoa

2 cups pea shoots or arugula

1 tablespoon extra-virgin olive oil

1 teaspoon freshly squeezed lime juice (about ¼ lime)

½ teaspoon sea salt

SWEET POTATOES

1 large unpeeled sweet potato, diced (about 2 cups)

2 teaspoons extra-virgin olive oil

¼ teaspoon sea salt

BLACK BEANS AND CORN

1½ cups precooked black beans or 1 (15-ounce) can or carton

1 cup corn, fresh or cooked from frozen according to package instructions

1 tablespoon finely chopped red onion

2 teaspoons extra-virgin olive oil

¼ teaspoon cumin

¼ teaspoon sea salt

LIME CILANTRO VINAIGRETTE

¼ cup extra-virgin olive oil

¼ cup cilantro leaves

2 tablespoons freshly squeezed lime juice (about 1 lime)

¼ teaspoon sea salt

¼ teaspoon chipotle powder

1 avocado, pitted and thinly sliced, for garnish