- 1/ 2 cup sriracha
- 1/ 2 cup maple syrup
- 4 medium sweet potatoes, cubed
- 1 1/ 2 cups dry quinoa
- 1 can black beans, drained
- 1 avocado, cubed
- 1 red onion, chopped
- 3 roma tomatoes, chopped
Preheat the oven to 425°F.
Prepare the sweet sriracha sauce by mixing the sriracha and maple syrup together in a small bowl.
Add the sweet potatoes to a baking sheet. Spray with coconut oil and coat in about 1/4 cup of the sriracha sauce. Bake until slightly crispy, 20-25 minutes, making sure to flip the potatoes halfway during the cooking.
While the potatoes are cooking, add 3 cups water and the quinoa to a medium saucepan. Bring to a boil and then reduce to a simmer. Allow to cook until all the water has been absorbed by the quinoa, about 20 minutes. Remove from heat once done.
Cook the black beans in the saucepan for about 5-10 minutes or until soft.
Add a scoop of the black bean quinoa mixture to a large bowl, as well as a scoop of the sweet potatoes. Top with avocado, red onion, tomato and drizzle a few tablespoons (or more to your liking) on top. Enjoy!