Sweet Potato Black Bean Quinoa Bowl
Ingredients
Sweet Potato and Beans
-
1
medium
sweet potato, chopped into ½-inch cubes
-
1
15-ounce can
black beans, drained and rinsed
-
2
tablespoons
olive oil or avocado oil
-
1
teaspoon
chili powder
-
1
teaspoon
ground cumin
-
½
teaspoon
garlic powder
-
½
teaspoon
salt
Quinoa
-
1
cup
dry quinoa
-
2
cups
water
-
½
teaspoon
salt
Avocado Dressing
-
1
medium
ripe avocado, peeled and pitted
-
¼
cup
olive oil or avocado oil
-
3
tablespoons
lime juice
-
1
tablespoon
fresh cilantro (optional)
-
1
clove
garlic, chopped
-
½
teaspoon
salt
-
¼
teaspoon
black pepper
-
½
cup
water
Optional for Serving
-
pickled red onions
-
fresh cilantro leaves
-
avocado slices
-
quartered cherry tomatoes
Instructions
- Preheat the oven to 425°F.
- Toss the sweet potato, black beans, oil, chili powder, cumin, garlic powder, and salt in a bowl and spread on a baking sheet.
- Roast for 25 minutes until the sweet potatoes are tender.
- Meanwhile, cook the quinoa by boiling water with quinoa and salt, then simmer for 15 minutes and let stand covered for 5 minutes.
- Blend the avocado, oil, lime juice, cilantro, garlic, salt, pepper, and water until smooth.
- Combine the sweet potato mixture and quinoa in bowls, add optional garnishes, and drizzle with avocado dressing.
Nutrition Facts (estimated)
Servings
4
Calories
573
Total fat
31g
Total carbohydrates
63g
Total protein
15g
Sodium
1336mg
Cholesterol
0mg
You might also like