For the Roasted Sweet Potatoes:

• 2 large sweet potatoes, peeled and diced into 1-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• Salt and pepper to taste

For the Black Beans:

• 1 can (15 oz) black beans, drained and rinsed
• 1 tablespoon olive oil
• ½ small red onion, finely diced
• 2 garlic cloves, minced
• ½ teaspoon cumin
• Salt to taste

For the Cilantro Lime Yogurt Sauce:

• 1 cup plain Greek yogurt (or dairy-free yogurt alternative)
• ½ cup fresh cilantro, chopped
• Juice of 1 lime
• 1 teaspoon lime zest
• 1 small garlic clove
• Salt and pepper to taste
• Optional: 1 tablespoon olive oil for added richness

Optional Toppings and Add-ins:

• 1 avocado, sliced or cubed
• Cooked brown rice or quinoa (1 cup per serving)
• Chopped scallions
• Toasted pumpkin seeds or sunflower seeds
• Fresh lime wedges
• Crumbled queso fresco or feta cheese (optional)

Substitutions:

• Sweet potatoes: Butternut squash or carrots
• Greek yogurt: Coconut yogurt or almond-based yogurt for dairy-free
• Black beans: Pinto or kidney beans
• Cilantro: Parsley if you’re not a fan of cilantro