Smoky Salmon and Sweet Potato Bowls with Cilantro-Lime Crema

Ingredients:

• 1 pound skinless salmon fillets
• 2 large sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (15-ounce) can black beans, rinsed and drained
• 1 cup cooked quinoa

For the Cilantro-Lime Crema:

• 1/2 cup plain Greek yogurt
• 1/4 cup chopped fresh cilantro
• 1 tablespoon lime juice
• 1 clove garlic, minced
• Pinch of salt

Instructions:

1. Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, smoked paprika, cumin, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned.
2. While the sweet potatoes are roasting, season salmon fillets with salt and pepper. Place on a separate baking sheet lined with parchment paper. Bake for 12-15 minutes, or until cooked through.
3. To make the cilantro-lime crema, combine Greek yogurt, cilantro, lime juice, garlic, and salt in a small bowl. Mix well and refrigerate until ready to serve.
4. Assemble bowls by layering quinoa, roasted sweet potatoes, black beans, and flaked salmon. Top with cilantro-lime crema and enjoy!