1largesweet potatopeeled and diced into 1/2 inch cubes
3tablespoonsolive oil
1teaspoonchili powder
1teaspoonground cumin
1 1/4teaspoonsmoked paprika
3/4teaspoongarlic powder
1teaspoonkosher salt
1 - 14 ozcan black beansdrained and rinsed
Cashew Crema
1/2cupcashews
1/2chipotle pepperfrom a can in adobo sauce (this is for a more family friendly version. Add a full pepper for more heat).
1teaspoonchili powder
1teaspoonsmoked paprika
1teaspoonground cumin
3/4cupswater
For Serving
4-5cupscooked quinoa
avocado slices
cilantro
lime wedges
Instructions
Preheat oven to 425°F. Spray a baking sheet with nonstick spray. Set aside.
To a large bowl add the cauliflower and sweet potato. Drizzle the olive oil over top. Toss to coat. Sprinkle on the chili powder, cumin, paprika, garlic powder and salt. Toss to coat. Spread the mixture on a baking sheet and roast in the oven for 25 minutes tossing halfway through baking. After 25 minutes, pour the black beans on the baking sheet and place back in the oven for 4-5 minutes or until warmed.
Cashew Crema
While the veggies are roasting make the crema. To a blender add the cashews, chipotle pepper, chili powder, paprika, cumin, and water. Blend until smooth. You can make this in advance and store it in an airtight container. It will keep for up to 1 week.
To Assemble the Bowls
Spoon 1 cup of cooked quinoa in a large bowl. Spoon a large scoop of the roasted veggies and beans over the quinoa. Place several avocado slices in the bowl. Drizzle the crema overtop. Garnish with chopped cilantro and a squeeze of fresh lime juice. Enjoy!
Notes
Cashew Crema: I like to drizzle a lot of this over top! So often times I'll double the recipe to have more on hand. To store, cover and keep in fridge for up to 1 week.