Sweet Potato Black Bean Quinoa Bowls
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.
Nutrition
Calories: 675kcal | Carbohydrates: 86g | Protein: 16g | Fat: 32g | Saturated Fat: 5g | Cholesterol: 2mg | Sodium: 736mg | Fiber: 20g | Sugar: 20g