Iron-Rich Black Bean and Sweet Potato Bowl

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Toss the cubed sweet potatoes with 1 tablespoon of olive oil, ground cumin, smoked paprika, and a quarter teaspoon of salt. Spread them evenly on the baking sheet and roast for 25 to 30 minutes, tossing halfway through, until fork-tender and slightly caramelized.

While the sweet potatoes roast, combine the rinsed quinoa and water (or vegetable broth) in a medium saucepan. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and let steam covered for 5 minutes, then fluff with a fork.

In a small saucepan over medium heat, warm the rinsed black beans for 3 to 5 minutes until thoroughly heated through. Alternatively, warm them in a microwave-safe bowl for 90 seconds.

In a small bowl, whisk together the remaining 1 tablespoon of olive oil, fresh lime juice, chopped cilantro, and the remaining quarter teaspoon of salt to create the dressing.

To assemble the bowls, divide the cooked quinoa and chopped baby spinach between two bowls (the warmth of the grains will gently wilt the spinach). Top with the warm black beans, roasted sweet potato cubes, and fresh avocado slices. Drizzle the lime-cilantro dressing evenly over both bowls and serve immediately.