Sweet Potato and Black Bean Quinoa Bowls

Name: Sweet Potato and Black Bean Quinoa Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 servings
Ingredients: 1 large sweet potato; 1 teaspoon extra virgin olive oil; 1/2 teaspoon chili powder; 1/4 teaspoon cumin; 1/4 teaspoon kosher salt; 3/4 cup red quinoa; 1 3/4 cups water; 1/2 teaspoon kosher salt; 1/2 teaspoon chili powder; 1/2 teaspoon cumin; 1/4 teaspoon garlic powder; Juice of half a lime; 2 tablespoon cilantro; 1/4 cup plain non fat Greek yogurt ⁣; 1/4 cup cilantro; 1/4 teaspoon agave nectar or honey; Juice of half a lime; Pinch of salt; 1 cup black beans; Cilantro for garnishing

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5.0

252 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
3 servings
Calories
300 kcal
Course
Main Course
Cuisine
American

Sweet Potato and Black Bean Quinoa Bowls

Lindsey Herring

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A delicious, filling, meatless meal that will please everyone!

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Ingredients

Servings

Roasted Sweet Potato:

1 large sweet potato peel and diced
1 teaspoon extra virgin olive oil
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon kosher salt

Quinoa:

3/4 cup red quinoa
1 3/4 cups water
1/2 teaspoon kosher salt divided
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon garlic powder
Juice of half a lime
2 tablespoon cilantro chopped

Cilantro Cream Drizzle:

1/4 cup plain non fat Greek yogurt ⁣
1/4 cup cilantro chopped
1/4 teaspoon agave nectar or honey
Juice of half a lime
Pinch of salt garlic powder, and chili powder

Other Ingredients:

1 cup black beans rinsed and drained
Cilantro for garnishing

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Instructions

Roasted Sweet Potato:

Preheat oven to 425 degrees then line a baking sheet with foil and spray it with cooking spray.
Toss the diced sweet potato in the olive oil and spices and lay it out in an even layer on the prepared baking sheet. Roast the sweet potato for 12-15 minutes or until it is fork tender.

Quinoa:

Rinse and drain the red quinoa then put it in a medium sized sauce pan with the water and 1/4 teaspoon of kosher salt. Bring the quinoa to a boil, then cover it with a lid and lower the heat to medium low. Cook the quinoa for about 15 minutes, until all of the liquid is absorbed.
Remove quinoa from the heat and season with the remaining 1/4 teaspoon of kosher salt, chili powder, cumin, garlic powder, lime juice, and cilantro.

Cilantro Cream Drizzle:

In a blender add all of the ingredients and blend until smooth.

Assembling the Bowls:

In 2 or 3 serving bowls divide the quinoa mixture. Top the quinoa with the black beans and roasted sweet potato. Drizzle the cilantro cream on top with a spoon. Top with more cilantro if desired.

Nutrition Information

Show Details

Serving 0g Calories 300kcal (15%) Carbohydrates 52g (17%) Protein 14g (28%) Fat 5g (8%) Saturated Fat 1g (5%) Cholesterol 1mg (0%) Sodium 635mg (26%) Potassium 617mg (18%) Fiber 9g (36%) Sugar 3g (6%) Vitamin A 6453IU (129%) Vitamin C 1mg (1%) Calcium 75mg (8%) Iron 4mg (22%)

Nutrition Facts

Serving: 3servings

Amount Per Serving

Calories 300 kcal

% Daily Value*

Serving	0g
Calories	300kcal	15%
Carbohydrates	52g	17%
Protein	14g	28%
Fat	5g	8%
Saturated Fat	1g	5%
Cholesterol	1mg	0%
Sodium	635mg	26%
Potassium	617mg	13%
Fiber	9g	36%
Sugar	3g	6%
Vitamin A	6453IU	129%
Vitamin C	1mg	1%
Calcium	75mg	8%
Iron	4mg	22%