Sweet Potato, Black Bean, Quinoa Bowls
Ingredients
Roasted Sweet Potato:
- 1 large sweet potato
- 1 tsp olive oil
- 1/2 tsp chili powder
- 1/4 tsp cumin
- 1/4 tsp salt
Quinoa:
- 3/4 cup quinoa (red quinoa gives a beautiful color with this dish, but use what color you have)
- 1-3/4 cup water
- 1/2 tsp salt, divided
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
- juice of half lime (save other half for later)
- 2 tbsp cilantro, chopped (fresh is best!)
Cilantro Cream Drizzle:
- 1/4 cup plain yogurt (see note for dairy alternative)
- 1/4 cup cilantro, chopped
- 1/4 tsp honey
- juice of half of lime
- pinch of salt, garlic powder, and chili powder (to taste)
Black Beans:
- 1 cup cooked black beans (if using dried beans, 1/3 cup of dried beans makes 1 cup cooked beans. If using canned beans, 1 can is about 1 1/2 cups)
Garnish:
- Fresh chopped cilantro
Instructions
- Roast sweet potato. Preheat oven to 450 degrees F. Line baking sheet with foil and spray with cooking spray (or lightly grease with oil of choice).
- Dice the sweet potato and toss in olive oil and spices. Lay out in even layer on baking sheet and roast for about 12-15 minutes until potato is fork tender.
- Prepare the quinoa. Put quinoa in medium pan with water and 1/4 tsp salt. Bring to a boil, cover with lid and lower heat to medium low.
- Cook quinoa for about 15 minutes until all liquid is absorbed. If using brown rice, cook as you usually would rice. It will take longer than quinoa. Allow at least 30 - 45 minutes for brown rice.
- Remove quinoa from heat and season with remaining 1/4 tsp salt, chili powder, cumin, garlic powder, lime juice, and cilantro. Mix together.
- Prepare Cilantro Cream Drizzle. In a blender or food processor, combine all ingredients and blend until smooth.
- Assemble bowls! In 2-3 serving bowls, divide quinoa and place on bottom of bowls. Top quinoa with black beans and roasted sweet potato. Drizzle cilantro cream on top. Top with more fresh cilantro if desired.
Notes
- To convert this to a 9x13 casserole, double the recipe. Follow instructions above but instead of placing it in bowls, assemble in a 9x13 casserole dish.
- Feel free to add bits of queso fresco cheese on top, if desired!
- For dairy free cilantro cream drizzle, grab an avocado, juice of one lime, a bit of salt, and 1 tbs cilantro, blend it all up in a food processor or blender. Add water to get the consistency you desire. Drizzle on top! This is a great dish to have for lunch or supper. Everything can be prepared in advanced and then re-heated and combined for a quick lunch. If serving for supper, I like to serve this with either tortilla chips or freshly made tortillas.
- Feel free to add bits of queso fresco cheese on top, if desired!
- For dairy free cilantro cream drizzle, grab an avocado, juice of one lime, a bit of salt, and 1 tbs cilantro, blend it all up in a food processor or blender. Add water to get the consistency you desire. Drizzle on top! This is a great dish to have for lunch or supper. Everything can be prepared in advanced and then re-heated and combined for a quick lunch. If serving for supper, I like to serve this with either tortilla chips or freshly made tortillas.
Tried this recipe?Let us know how it was!
