Sweet potato: 150g (1 medium, cubed), Black beans (cooked): 100g (1/2 cup), Quinoa (cooked): 75g (1/3 cup), Kale: 60g (2 cups, chopped), Avocado: 50g (1/4 medium, sliced), Red onion: 30g (1/4 cup, diced), Cilantro: 5g (1 tbsp, chopped), Lime juice: 10ml (2 tsp), Olive oil: 10ml (2 tsp), Cumin: 2g (1 tsp), Paprika: 2g (1 tsp), Garlic powder: 1g (1/2 tsp), Black pepper: to taste
1. Roast sweet potato: Toss 150g cubed sweet potato with 5ml olive oil, 1g cumin, 1g paprika, 1g garlic powder, and black pepper. Roast at 200°C (400°F) for 25 minutes until tender. 2. Prepare kale: Massage 60g chopped kale with 5ml olive oil and a pinch of salt for 1-2 minutes until softened. 3. Season beans: Mix 100g black beans with remaining 1g cumin and 1g paprika. 4. Assemble bowl: Place 75g cooked quinoa as base, arrange roasted sweet potato, seasoned black beans, massaged kale, 30g diced red onion, and 50g sliced avocado in sections. 5. Finish: Drizzle with 10ml lime juice and garnish with 5g chopped cilantro.
