Name: Roasted Veggie & Black Bean Power Bowls with Tangy Lime Yogurt
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup cooked quinoa; 1 (15 oz) can black beans, drained and rinsed; 1 medium sweet potato, diced (about 2 cups); 1 red bell pepper, chopped; 1 small red onion, sliced; 2 tbsp olive oil; 1 tsp smoked paprika; 1/2 tsp ground cumin; Salt and pepper to taste; 1/2 cup plain Greek yogurt; 1 lime, zested and juiced; 1/4 cup chopped fresh cilantro

Roasted Veggie & Black Bean Power Bowls with Tangy Lime Yogurt

GoldenCarrot1914

This Roasted Veggie & Black Bean Power Bowl is a fiber-packed dinner that’s anything but bland. Roasting sweet potatoes, peppers, and onions brings out their natural sweetness and depth, while black beans and quinoa offer hearty texture and plant-based protein. A tangy lime yogurt sauce, inspired by the principle of using acid to brighten flavors, ties everything together with a zesty, creamy finish. Every bite delivers layers of flavor, crunch, creaminess, and vibrant color—proof that high-fiber can be crave-worthy and satisfying!

Ingredients

Instructions

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Toss the diced sweet potato, bell pepper, and red onion with 1 tablespoon olive oil, smoked paprika, cumin, salt, and pepper. Spread evenly on the prepared baking sheet.
Roast vegetables for 20-25 minutes, stirring halfway, until golden and tender.
While vegetables roast, whisk together Greek yogurt, lime zest, lime juice, remaining 1 tablespoon olive oil, a pinch of salt, and half the cilantro in a small bowl. Taste and adjust seasoning with more lime or salt if needed.
Warm the black beans in a small saucepan over low heat. Season lightly with salt and pepper.
To assemble, divide cooked quinoa among bowls. Top with roasted veggies, black beans, and dollops of tangy lime yogurt. Sprinkle with remaining cilantro.
Serve warm, enjoying the contrast of hot vegetables and beans against the cool lime yogurt.