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Sweet Potato Black Bean Quinoa Bowls

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Sweet Potato Black Bean Quinoa Bowls

5 from 1 vote
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Course: Main Course
Cuisine: American
Keyword: black beans, gluten-free, Quinoa, sweet potato, vegetarian
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 675kcal

Ingredients

  • 2 tablespoon olive oil
  • 1 teaspoon cumin, ground
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 2 medium sweet potato
  • 1 cup quinoa, uncooked
  • 1 cup black beans, canned
  • 1 cup corn, canned
  • 2 ounce roasted red peppers, jarred
  • 1/3 medium onion, red
  • 2 medium avocado

Dressing

  • 1/2 cup cilantro
  • 1/3 cup Greek yogurt, plain
  • 3 tablespoon vinegar, red wine
  • 2 tablespoon olive oil
  • 1 tablespoon honey
  • 1 teaspoon mustard, dijon
  • 1/2 teaspoon red pepper/chili flakes
  • 1/4 teaspoon cumin, ground
  • 1/4 teaspoon paprika
  • 1 clove garlic
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground

Serve With

  • 2 medium apple

Instructions

  • Preheat oven to 400 degrees.
  • In a small bowl, combine olive oil, 1 teaspoon cumin, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, and ½ teaspoon salt.
  • Peel and dice sweet potatoes. Add to a large bowl with the olive oil seasoning. Toss to coat.
  • Spread the sweet potatoes on a baking sheet in a single layer.
  • Bake for 20 minutes. Remove and set aside.
  • In the meantime, cook quinoa as directed on package.
  • Prepare additional ingredients: Drain and rinse beans and corn. Slice roasted red peppers and onion. Dice avocado. Set these ingredients aside separately.
  • In a small food processor or blender add dressing ingredients. Blend until smooth.
  • Assemble by adding potatoes, quinoa and black beans to each of 4 bowls, add additional ingredients as desired. Drizzle with dressing. Serve with sliced apples.
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Nutrition

Calories: 675kcal | Carbohydrates: 86g | Protein: 16g | Fat: 32g | Saturated Fat: 5g | Cholesterol: 2mg | Sodium: 736mg | Fiber: 20g | Sugar: 20g

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