Mexican Quinoa Bowls with Black Beans and Sweet Potato
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
-
Servings
2 servings
-
Calories
571 kcal
-
Course
Main Course
Mexican Quinoa Bowls with Black Beans and Sweet Potato
Description
The Mexican Quinoa Bowls with Black Beans and Sweet Potato feature cubed sweet potatoes that can be either roasted or sautéed in a skillet with chili powder, cumin, salt, and cayenne for a warm and mildly spicy flavor. The quinoa is toasted lightly then cooked to remain fluffy with a nutty note. Combined with black beans, corn, chopped tomatoes, onions, jalapeño, and cilantro, the bowls offer varied textures and vibrant smoky and fresh flavor profiles. A chili lime dressing made with avocado oil, lime juice, and warm spices ties the ingredients together with a zesty finish.
The dish can be prepared according to your timing preference: stove-top skillet sweet potatoes take about 15-20 minutes while roasting requires about 25-30 minutes. The quinoa requires rinsing and toasting before cooking to enhance its flavor. This bowl serves well as a wholesome lunch or dinner and can be adapted with additional toppings if desired.
Adjust the spice level by controlling the amounts of chili powder, cayenne, and jalapeño used. The recipe is flexible with ingredients and the cooking method chosen for the sweet potatoes.
Ingredients
- ½ pound sweet potato (approx. 2 cups peeled and cubed)
- 1 TBSP avocado oil or olive oil
- ½ tsp cumin
- ½ tsp chili powder
- ¼ tsp salt
- ¼ tsp cayenne pepper
- ½ cup quinoa dry
- ¾ cups water
- ½-1 cup black beans (drained + rinsed)
- ½ cup bell pepper any color, chopped
- ½ cup corn
- ½ cup tomato chopped
- ¼ cup onion red or white, finely chopped
- 1 jalapeño
- 2-3 TBSP cilantro or scallions (or both!, fresh, chopped
CHILI LIME DRESSING
- 2 TBSP avocado oil
- 1 TBSP lime juice fresh
- ¼ tsp chili powder
- ⅛ tsp garlic powder
- ⅛ tsp cumin
- ⅛ tsp salt
Instructions
- Peel and dice your sweet potato into 1/2-inch cubes. Decide if you'd prefer them roasted or cooked in a skillet.
- For skillet sweet potatoes, heat a large skillet over medium-high heat and add your oil. Once hot, sauté sweet potato cubes until golden and tender, stirring every few minutes for even browning, approx. 15-20 minutes. Season with chili powder, cumin, salt and cayenne and mix well.
- For roasted sweet potato, preheat oven to 400°F and toss cubed sweet potato in a bowl with oil and spices. Roast on a parchment/foil lined baking sheet for 25-30 minutes or until tender.
- While the sweet potatoes cook you’ll be able to whip up the rest of the dish!
- Next make the quinoa. Rinse and drain your quinoa using a mesh strainer or sieve. Bring a small pot to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa! Next add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for approx. 12 minutes or until quinoa is fluffy and the liquid has been absorbed.
- While the quinoa cooks, prep the remaining ingredients.
- To make the Chili Lime Dressing, combine avocado oil, lime juice, chili powder, garlic powder, cumin, and salt in a small bowl. Whisk to combine. The measuremtns above are for a lightly dressed quinoa bowl. Love a good dressing? Simply double the recipe and add as much as your heart desires!
- Chop and measure out the remaining veggies.
- Once your quinoa is ready, fluff with a fork and allow to slightly cool. Mix in dressing and divide into bowls. Top with your veggies and adjust salt/pepper to taste. Sprinkle with fresh cilantro and/or scallions and dive in!
Notes
- Cooking time varies depending on whether sweet potatoes are roasted or cooked in a skillet; choose based on your schedule.
- Toasting quinoa before boiling enhances its nuttiness and texture.
- Adjust seasoning and spice levels in the chili lime dressing to taste.
- Use drained and rinsed black beans to reduce sodium and improve flavor.
- Fresh cilantro or scallions can be used alone or together for garnish and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 571 kcal
% Daily Value*
| Calories | 571kcal | 29% |
| Carbohydrates | 76g | 25% |
| Protein | 14g | 28% |
| Fat | 25g | 38% |
| Saturated Fat | 3g | 15% |
| Sodium | 608mg | 25% |
| Potassium | 1123mg | 24% |
| Fiber | 13g | 52% |
| Sugar | 11g | 22% |
| Vitamin A | 17800IU | 356% |
| Vitamin C | 62mg | 69% |
| Calcium | 106mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
