Sweet Potato and Quinoa Bowl with Black Beans and Avocado

Preheat oven to 400°F (200°C).

In a large bowl, toss sweet potato cubes with 1 tablespoon of olive oil, chili powder, cumin, salt, and pepper. Spread in a single layer on a baking sheet.

Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.

While sweet potatoes are roasting, cook the quinoa. Combine quinoa and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Fluff with a fork.

Prepare the lime dressing: In a small bowl, whisk together lime juice, honey, and remaining 1 tablespoon of olive oil.

In a large bowl, combine cooked quinoa, roasted sweet potatoes, black beans, and corn.

Pour the lime dressing over the mixture and toss gently to combine.

Divide the mixture among four bowls. Top each bowl with diced avocado and fresh cilantro.

Serve immediately or chill for later.