Description
Hearty Mexican-inspired quinoa bowls blend wholesome sweet potatoes with protein-packed black beans, creating a nutritious feast. Zesty lime, fresh cilantro, and creamy avocado complete this simple yet satisfying meal that energizes and delights you.
Ingredients
Scale
Vegetables and Starches:
- 1 large sweet potato, peeled and diced
- 1 cup black beans, rinsed and drained
Quinoa and Seasonings:
- ¾ cup red quinoa
- 1.75 cups water
- 0.5 teaspoon kosher salt
- 0.5 teaspoon chili powder
- 0.5 teaspoon cumin
- 0.25 teaspoon garlic powder
- 1 tablespoon (0.5 lime) lime juice
- 2 tablespoons cilantro, chopped
Oils, Yogurt, and Garnishes:
- 1 teaspoon extra virgin olive oil
- 0.25 teaspoon chili powder
- 0.25 teaspoon cumin
- 0.25 teaspoon kosher salt
- 0.25 cup plain non-fat Greek yogurt
- 0.25 cup cilantro, chopped
- 0.25 teaspoon agave nectar or honey
- 1 tablespoon (0.5 lime) lime juice
- 1 pinch salt
- 1 pinch garlic powder
- 1 pinch chili powder
- Additional cilantro for garnish
Instructions
- Preheat the oven to 425°F and prepare a baking sheet with foil, lightly coating it with cooking spray to prevent sticking.
- Coat diced sweet potatoes with olive oil, chili powder, cumin, and kosher salt, ensuring even distribution of seasonings.
- Spread sweet potato pieces in a single layer on the prepared baking sheet, creating space between each piece for optimal roasting.
- Roast sweet potatoes for 12-15 minutes, carefully turning them midway to ensure uniform caramelization and tenderness.
- While sweet potatoes roast, rinse red quinoa thoroughly to remove any bitter coating.
- Combine quinoa with water and a pinch of kosher salt in a medium saucepan, bringing the mixture to a rolling boil.
- Reduce heat to medium-low, cover the pan, and allow quinoa to simmer gently until liquid is completely absorbed, approximately 15 minutes.
- Once quinoa is cooked, remove from heat and infuse with additional salt, chili powder, cumin, garlic powder, fresh lime juice, and chopped cilantro.
- Prepare the cilantro cream by blending Greek yogurt, fresh cilantro, agave nectar, lime juice, salt, garlic powder, and chili powder until silky smooth.
- Distribute the seasoned quinoa evenly among serving bowls as a base.
- Layer roasted sweet potatoes and black beans atop the quinoa, creating a colorful and textured presentation.
- Generously drizzle the vibrant cilantro cream over the bowls, allowing it to cascade down the ingredients.
- Optionally garnish with additional fresh cilantro leaves for a burst of herbal freshness.
Notes
- Meal Prep Magic: Chop sweet potatoes and cook quinoa in advance to save time during busy weeknights.
- Spice Sensation: Adjust chili powder and cumin levels to match your personal heat preference, making this dish customizable.
- Protein Power: Black beans and quinoa combine to create a complete plant-based protein source that keeps you full and energized.
- Creamy Dream: The cilantro cream adds a tangy, cooling element that balances the warm spices and roasted vegetables perfectly.
- Veggie Versatility: Swap black beans with chickpeas or add grilled corn for extra texture and flavor variety.
- Quick Clean-Up: Using foil on the baking sheet ensures easy cleaning and minimal kitchen mess after roasting sweet potatoes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 360
- Sugar: 4 g
- Sodium: 330 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 13 g
- Protein: 15 g
- Cholesterol: 5 mg