How to Make Plant-Based Power Bowl

• Preheat Oven: Set your oven to 425°F (220°C) so it's hot and ready for roasting those sweet potatoes to perfection.
• Prepare Sweet Potatoes: In a large bowl, toss diced sweet potatoes, black beans, olive oil, chili powder, cumin, garlic powder, and salt until evenly coated. Spread the mixture onto a baking sheet and roast for 25 minutes, until the sweet potatoes are tender and lightly caramelized.
• Cook Quinoa: In a pot, combine rinsed quinoa, water, and a pinch of salt. Bring to a boil, then cover and simmer for 15 minutes, or until all the water is absorbed. Let it sit covered for an additional 5 minutes before fluffing with a fork.
• Make Avocado Dressing: In a blender, combine avocado, olive oil, lime juice, cilantro (if using), garlic, salt, pepper, and a splash of water. Blend until smooth, adjusting with more water if necessary to reach your desired consistency.
• Assemble Bowls: In each serving bowl, layer the fluffy quinoa first, followed by the roasted sweet potatoes and black beans. Drizzle generously with the creamy avocado dressing. Add optional toppings like pickled red onions, cherry tomatoes, or extra avocado slices for a delightful finish.