Savory Sweet Potato & Black Bean Quinoa Power Bowl

Preheat oven to 425°F (220°C) and line a baking sheet with foil. Spray with cooking spray.

In a bowl, combine the diced sweet potato, olive oil, 1/4 teaspoon cumin, and 1/4 teaspoon kosher salt. Mix well and then spread the sweet potato on the prepared baking sheet in an even layer. Roast for 12-15 minutes or until fork-tender.

Meanwhile, rinse and drain the red quinoa. In a medium saucepan, combine quinoa, water, and 1/4 teaspoon kosher salt. Bring to a boil, then cover with a lid and reduce heat to medium-low. Cook for 15 minutes, or until all liquid is absorbed.

Once the quinoa is cooked, stir in the remaining 1/4 teaspoon kosher salt, 1/4 teaspoon cumin, chili powder, garlic powder, juice of half a lime, and 2 tablespoons of chopped cilantro.

In a blender, combine Greek yogurt, 1/4 teaspoon agave nectar or honey, juice of the remaining half lime, and a pinch of salt, garlic powder, and chili powder. Blend until smooth, creating the cilantro cream drizzle.

To assemble the bowls, divide the quinoa mixture between 2 or 3 serving bowls. Top with black beans and roasted sweet potato. Drizzle the cilantro cream on each bowl and garnish with additional chopped cilantro, if desired.