Sweet Potato Black Bean Quinoa Bowls

 Recipe From: Shae

I love making different types of "bowl" recipes: buddha bowls, burrito/taco bowls, teriyaki bowls, Mediterranean bowls, etc.  Here is a new favorite of mine, especially since I LOVE sweet potatoes. It makes about 4 large servings.

If you want to make this recipe quicker to put together, you can always just buy a very similar version of the dressing called "Cotija cilantro" made by Litehouse. It is in the refrigerated section. 

• 
  
  
  
  

• 3-4 sweet potatoes, peeled and diced

• 2 tablespoon olive oil

  1 teaspoon ground cumin

  1/2 teaspoon smoked paprika

  1/2 teaspoon garlic powder

  1/2 teaspoon salt

  2 cups of water

  1 cup dry quinoa

  1 cup low sodium black beans, drained and rinsed

  1 cup sweet corn, drained and rinsed

  2 roasted red peppers, thinly sliced (I roasted mine with the sweet potatoes for less time)

  1/3 cup red onion, thinly sliced

  optional: jalapeno, sliced

  2 avocado, sliced

  Cilantro Crema:

  1/2 cup fresh cilantro

  1/3 cup plain greek yogurt

  3 tablespoon red wine vinegar

  1 tablespoon lime juice

  2 tablespoon olive oil

  1 tablespoon honey

  1 teaspoon dijon mustard

  1/2 teaspoon red pepper flakes

  1/4 teaspoon ground cumin

  1/4 teaspoon smoked paprika

  1 garlic clove

  salt & pepper to taste

  Instructions:

  Preheat oven to 400°F.

  In a small bowl, add olive oil, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt. Mix together.

  In a large bowl, add sweet potatoes and the olive oil seasoning. Toss to coat the potatoes with the mixture.

  Spread the sweet potatoes on a baking sheet in a single layer.

  Bake for 20 minutes. Remove and set aside.

  In the meantime, rinse quinoa with water. Then add 2 cups of water and quinoa to a small sauce pan. Bring to a boil. Then cover and reduce to simmer for 15 minutes or until liquid is evaporated. Remove from heat and fluff quinoa with a fork.

  To a small food processor add fresh cilantro, greek yogurt, red wine vinegar, lime juice, olive oil, honey, dijon mustard, red pepper flakes, ground cumin, smoked paprika, garlic clove, salt and a pepper to taste. Blend until smooth and cilantro is finely chopped.

  Assemble the Sweet Potato Bowls. To a large bowl add quinoa, sweet potatoes, black beans, roasted red pepper, red onion, avocado, corn and then drizzle with dressing. (optional sliced jalapenos). Serve with fresh sliced limes. 

   

• 
  

• 
  

•