Quinoa Sweet Potato White Bean Bowl

Preheat the oven to 425°F. Peel and dice the sweet potatoes, dice the red bell pepper, mince the garlic, chop the parsley, zest and juice the lemon, and rinse and drain the cannellini beans.

On a rimmed baking sheet, toss the sweet potatoes and red bell pepper with 2 tablespoons olive oil, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast until browned and tender, 25 to 30 minutes, stirring halfway through.

While the vegetables roast, rinse the quinoa in a fine-mesh strainer, then combine it in a saucepan with 2 cups water and 1/4 teaspoon salt. Bring to a boil, reduce to low, cover, and simmer until the water is absorbed, about 15 minutes; rest covered for 5 minutes, then fluff.

In a large skillet over medium heat, warm the remaining 1 tablespoon olive oil. Add the garlic and cook until fragrant, about 30 seconds; stir in the cannellini beans, lemon zest, 2 tablespoons lemon juice, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper, then cook until hot, 3 to 4 minutes.

Add the baby spinach in handfuls and stir just until wilted, 1 to 2 minutes. Fold in the roasted vegetables and taste for lemon and seasoning.

Divide the quinoa among 4 dinner bowls, spoon the bean-vegetable mixture over the top, and sprinkle with parsley. Serve warm with the remaining lemon juice spooned over the bowls.