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Avoid

• Gluten
• Wheat
• Dairy
• Egg
• Peanut
• Tree nuts
• Soy
• Sesame
• Shellfish
• Fish

Total time includes prep and cooking. Times are estimates.

1. 1

   Preheat and cube

   15 min

   Set a rack in the center of the oven and preheat to 425°F until fully heated, 12–15 min. While it heats, peel 2 sweet potatoes and cut them into ¾-inch cubes. On a sheet pan, toss them with 1 Tbsp olive oil, 1 tsp cumin and ¼ tsp salt until evenly coated, about 30 sec.

   • sweet potato
   • olive oil
   • cumin
   • salt
2. 2

   Roast the sweet potato

   25 min

   Roast on the center rack at 425°F, turning once halfway, until browned at the edges and a fork slides in easily, 22–25 min.

3. 3

   Simmer the quinoa

   28 min

   While the sweet potato roasts, rinse 4 oz quinoa (about ⅔ cup) in a fine strainer, 30–60 sec. Combine it with 1¼ cups water and ¼ tsp salt in a small pot over high until boiling, 3–4 min. Cover, lower the heat to low and simmer until the water is absorbed, 15–18 min. Rest the quinoa off the heat 5 min, then fluff.

   • sweet potato
   • quinoa
   • water
   • salt
4. 4

   Dress and assemble

   11 min

   Drain and rinse 15 oz black beans, thinly slice ¼ red onion, chop 1 bunch cilantro and juice 1 lime, 5–7 min. Slice 1 avocado, about 1 min. Whisk the remaining 1 Tbsp olive oil with the lime juice and the remaining ¼ tsp salt until well mixed, 30–60 sec. Divide the quinoa, sweet potato, beans, avocado, onion and the chopped cilantro between 2 bowls and spoon the dressing over, 1–2 min.

   • black beans
   • red onion
   • cilantro
   • lime
   • avocado
   • olive oil
   • salt
   • quinoa
   • sweet potato

Some steps happen at the same time.