Roasted Korean Style Sweet Potato and Black Bean Bowl
Hearty roasted sweet potatoes tossed in a savory Korean-inspired sauce, combined with black beans, and served over quinoa for a filling vegan lunch.
Ingredients
- 2 large Sweet potatoes, cubed
- 1 can Black beans, drained and rinsed
- 2 cups Quinoa, cooked
- 2 tbsp Soy sauce
- 1 tbsp Maple syrup
- 1 tbsp Sesame oil
- 1/2 tsp Gochugaru (Korean chili flakes)
- 1 clove Garlic, minced
- 2 tbsp Green onions, sliced
- 1 medium Avocado, diced
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat your oven to about 205°C (200°C).
- 2In a large bowl, combine the 2 large cubed sweet potatoes with the 2 tbsp soy sauce, 1 tbsp maple syrup, 1 tbsp sesame oil, 1/2 tsp gochugaru (Korean chili flakes), and 1 clove of minced garlic. Toss everything together until the sweet potatoes are evenly coated.
- 3Spread the coated sweet potatoes in a single layer on a baking sheet. Roast in the preheated oven for 25 to 30 minutes, or until the sweet potatoes are tender when pierced with a fork and have slightly caramelized edges.
- 4While the sweet potatoes are roasting, prepare four serving bowls. Divide the 2 cups of cooked quinoa and the 1 can of drained and rinsed black beans evenly among the bowls. Once roasted, add the tender, caramelized sweet potatoes to each bowl.
- 5Top each bowl with the 2 tbsp of sliced green onions and the 1 medium diced avocado.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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