Southwestern Sweet Potato Quinoa Bowl
User Reviews
5
Southwestern Sweet Potato Quinoa Bowl
Description
The Southwestern Sweet Potato Quinoa Bowl centers on sweet potatoes cut into small cubes and roasted with olive oil, ground cumin, smoked paprika, and salt until fork-tender and caramelized. The quinoa is cooked according to package instructions and serves as a hearty base. Finely sliced kale is tossed with olive oil, lime juice, and salt to add a fresh, slightly tangy component.
The assembled bowls feature the quinoa and kale foundation topped with the roasted sweet potatoes, creamy sliced avocado, drained black beans, and crumbled cotija or feta cheese. Additional seasoning with salt, pepper, and red pepper flakes enhances the flavor profile, while a cilantro vinaigrette on the side provides brightness. The textures range from the soft sweet potatoes and avocado to the crisp kale and creamy beans.
This bowl works well as a main dish or side. It accommodates customization and is practical for using leftover ingredients. The citrus and spices offer a southwestern-inspired flavor while maintaining simplicity. The recipe includes practical notes to utilize pre-cooked components, making it adaptable to various kitchen situations.
Ingredients
For the Bowls
- 1 cup quinoa
- 1 kale finely sliced, bunch
- 2 tablespoons olive oil
- 1 lime juiced, medium
- ½ teaspoon salt
- 2 avocado
- 1 14 ounce black beans rinsed and drained, canned
- ¼ cup cotija cheese crumbled, or feta cheese
- kosher salt pepper and red pepper flakes to taste
For the Sweet Potatoes
- 2 sweet potato about 1½ pounds, sliced into small, ¼-inch cubes, medium
- 2 tablespoons olive oil
- 2 teaspoons cumin ground
- 1 teaspoon smoked paprika
- 1½ teaspoons salt
1 recipe Cilantro Vinaigrette
Instructions
For the Sweet Potatoes
- Preheat oven to 425 degrees F.
- On a large baking sheet, toss together the cubed sweet potatoes, olive oil, salt, pepper and cumin and paprika. Once coated, evenly distribute the sweet potatoes on the baking sheet.
- Transfer the sweet potatoes into the oven and roast for 25-30 minutes until they are fork tender.
For the Bowls
- Cook the quinoa according to the package directions. Set aside.
- Toss the kale, olive oil, lime juice and salt in a large bowl and then divide into 4 bowls. In each bowl, add small groupings of the avocados, quinoa, black beans, cotija and sweet potatoes.
- Season with salt, pepper and red pepper flakes and serve alongside the cilantro vinaigrette.
Notes
- This bowl can easily use leftover quinoa, sweet potatoes, or other ingredients you have on hand.
- Adjust spices on the sweet potatoes for desired heat and smokiness.
- Use cotija or feta cheese to add a crumbly, salty contrast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 454 kcal
% Daily Value*
| Calories | 454kcal | 23% |
| Carbohydrates | 54g | 18% |
| Protein | 13g | 26% |
| Fat | 23g | 35% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 6mg | 2% |
| Sodium | 1179mg | 49% |
| Potassium | 1067mg | 23% |
| Fiber | 15g | 60% |
| Sugar | 4g | 8% |
| Vitamin A | 13161IU | 263% |
| Vitamin C | 34mg | 38% |
| Calcium | 166mg | 17% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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