Black Bean & Sweet Potato Quinoa Bowls
Prep Time:15 minutes
Cook Time:15 minutes
Serves: 4-6
Serving Size: 1.5 cups
Roasted Sweet Potato Ingredients:
1-large sweet potato, peeled and diced
1-tsp extra virgin olive oil
1/2-tsp chili powder
1/4-tsp cumin
1/4-tsp sea salt
Quinoa Ingredients:
3/4-cup quinoa (you can use red or regular)
1 3/4-cup water
1/2-tsp sea salt, divided
1/2-tsp chili powder
1/2-tsp cumin
1/4-tsp garlic powder
Juice of half a lime
2-tbsp fresh cilantro, chopped
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Cilantro Cream Dressing Ingredients:
1/4-cup plain, non-fat Greek yogurt
1/4-cup cilantro, chopped
1/4-tsp agave nectar or honey
Juice of half a lime
Pinch of salt, garlic powder, and chili powder
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Other Ingredients:
1-15oz can black beans, rinsed and drained (I use low-sodium)
Cilantro, for garnishing (optional)
Directions for Roasted Sweet Potato:
1) Preheat oven to 425 degrees.
2) Line a baking sheet with foil (I use the non-stick kind), and if using regular foil, spray with cooking spray.
3) Toss the sweet potato in a bowl with olive oil and spices, and then lay pieces in an even layer on the baking sheet.
4) Roast the sweet potato for 12-15 minutes, or until tender enough to penetrate easily with a fork.
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Quinoa Directions:
1) Place the quinoa in a medium sized sauce pan with the water and 1/4 teaspoon of kosher salt.
2) Bring quinoa to a boil, then cover it with a lid and lower the heat to medium low.
3) Cook for about 15 minutes, or until all of the liquid is absorbed (I start checking it at 12 minutes).
4) Remove from the heat and season the quinoa with the remaining 1/4 teaspoon of salt, chili powder, cumin, garlic powder, lime juice, and cilantro.
5) Stir in black beans.
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Cilantro Cream Dressing Directions:
1) Place all the ingredients in a blender or food processor and blend until mixed thoroughly and smooth.
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Directions for Assembling Bowls:
In a serving bowl, measure out the quinoa mixture for each serving (1.5 cups). Top with sweet potatoes, and drizzle with cilantro cream dressing (I did it straight out of blender). Sprinkle with additional cilantro for garnish if wanted, and enjoy!
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My sister-in-law and I were talking about some of our new favorite recipes and she shared this one with me. I'm the huge quinoa lover in our household, while the others "put up" with it to appease me, and I was excited to try this fresh, "summer-y" sounding recipe!
Again, I've been reformed!
Sweet potatoes...honestly, I've tried over and over again over the past ten years and just can NEVER get on board with. I was dubious about including them in the recipe, but figured I'm all about trying new things, and they're supposed to be good for yo, and might be "the thing" that makes or breaks the recipe, so gave them a fair shot. They were SO GOOD! Mixed up in some EVOO and drizzled with some spices is apparently the way to make these bad boys!
Combined with the rest of the recipe, I'm so glad I didn't leave them out-my husband feels the same way about sweet potatoes and even HE ate them without complaint! I'd call the recipe a success, and am now excited to experiment with roasting some more sweet potoatoes in the upcoming months, playing around using different spices! Getting excited for summer cooking!
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