Roasted Korean Style Sweet Potato and Black Bean Bowl

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

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 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.
3. 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.
4. 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.
5. 5Top each bowl with the 2 tbsp of sliced green onions and the 1 medium diced avocado.

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