Sweet Potato Quinoa Bowls

How to make Sweet Potato Quinoa Bowls

1. 1Heat the oven to 220°C and line a baking sheet with foil.
2. 2Peel and dice the sweet potato. Toss with the oil, some of the chilli powder, some of the cumin and a pinch of salt. Spread in one layer and roast for 12 to 15 minutes, until fork tender.
3. 3Rinse and drain the quinoa. Put it in a saucepan with the water and a pinch of salt, bring to a boil, then cover and cook on medium-low for about 15 minutes, until the water is absorbed.
4. 4Take the quinoa off the heat and season with salt, the rest of the chilli powder and cumin, the garlic powder, half the lime juice and a little chopped coriander.
5. 5For the coriander cream, blend the yogurt, most of the coriander, the agave, the rest of the lime juice and a pinch each of salt, garlic powder and chilli powder until smooth.
6. 6Divide the quinoa between 2 or 3 bowls. Top with the black beans and roasted sweet potato.
7. 7Drizzle with the coriander cream and add more coriander if you like.