Description
These Sweet Potato and Black Bean Quinoa Bowls are the ultimate combination of wholesome, nutritious ingredients. With tender roasted sweet potatoes, protein-packed black beans, and fluffy quinoa, this bowl is a perfect base for a variety of toppings. The star of the dish is the cilantro cream drizzle, adding a burst of zesty freshness that ties everything together.
Ingredients
Roasted Sweet Potato:
1 large sweet potato, peeled 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 tablespoons 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
Additional cilantro for garnish
Instructions
Roasted Sweet Potato:
Preheat your oven to 425°F. Line a baking sheet with foil and spray it with nonstick cooking spray.
Toss the diced sweet potato with olive oil, chili powder, cumin, and kosher salt. Spread the sweet potato in an even layer on the prepared baking sheet.
Roast for 12-15 minutes or until fork-tender, flipping once halfway through cooking.
Quinoa: 4. Rinse and drain the red quinoa. In a medium saucepan, combine the quinoa, water, and 1/4 teaspoon kosher salt. Bring to a boil, cover, and reduce heat to medium-low. Simmer for about 15 minutes, or until the liquid is absorbed. 5. Remove the quinoa from heat and stir in the remaining 1/4 teaspoon kosher salt, chili powder, cumin, garlic powder, lime juice, and chopped cilantro.
Cilantro Cream Drizzle: 6. In a blender, combine all cilantro cream ingredients (Greek yogurt, cilantro, agave nectar or honey, lime juice, salt, garlic powder, and chili powder). Blend until smooth.
Assembling the Bowls: 7. Divide the quinoa between 2 or 3 serving bowls. Top with roasted sweet potato and black beans. 8. Drizzle the cilantro cream over the bowls and garnish with additional fresh cilantro, if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 400