What You’ll Need:

• 2 large sweet potatoes, peeled and cubed
• 2 tablespoons 4th & Heart Turmeric Ghee, melted
• 1 teaspoon cumin powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup cooked quinoa
• 1 can black beans, drained and rinsed, warmed
• 1/4 cup fresh cilantro, chopped
• 1/4 cup red onion, finely diced
• 1 lime, juiced
• Optional: 1/4 cup crumbled feta or goat cheese

Instructions:

1. Preheat your oven to 400°F.
2. In a large bowl, toss the cubed sweet potatoes with 2 tablespoons of melted turmeric ghee, cumin powder, smoked paprika, salt, and pepper.
3. Spread the sweet potatoes evenly on a baking sheet and roast for 25-30 minutes, or until tender and slightly crispy on the edges, turning halfway through.
4. While that is roasting, cook the quinoa according to package instructions. Once cooked, fluff with a fork and set aside.
5. Once cooked, toss the cooked quinoa with the black beans, red onion, and chopped cilantro in a medium bowl. Drizzle the juice of half a lime over the quinoa mixture and stir to combine. Add salt and pepper to taste.
6. Serve! In a large serving bowl, place the quinoa mixture as the base. Top with the roasted sweet potatoes. Garnish with extra chopped cilantro and, if desired, crumbled feta or goat cheese.

This Sweet Potato Bowl with Cilantro Turmeric Ghee and Lime is perfect for a light lunch or dinner, bursting with vibrant flavors and wholesome ingredients. Enjoy!