THE BEST SWEET POTATO BLACK BEAN QUINOA BOWLS
INGREDIENTS
2 sweet potatoes, peeled and diced2 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 cupf no salt sweet corn, drained and rinsed
2 roasted red peppers, thinly sliced
1/3 cup red onion, thinly sliced
{optional} jalapeno, sliced
2 avocado, sliced
CILANTRO DRESSING:
1/2 cup fresh cilantro
1/3 cup plain greek yogurt
3 tablespoon red wine vinegar
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.
- 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 add water to a small saucepan. Bring water to a boil. Add quinoa to the pot. Cover and return to a boil, then reduce to simmer for 10-12 minutes or until liquid is evaporated. Then fluff quinoa with a fork.
- In a small food processor or blender add fresh cilantro, greek yogurt, red wine vinegar, 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 burrito bowls. Quinoa, sweet potatoes, black beans, roasted red pepper, red onion, avocado, corn, and then drizzle with dressing. (optional sliced jalapenos)
NUTRITION
- Serving Size: 1 bowl
- Calories: 529
- Sugar: 14 g
- Sodium: 484 mg
- Fat: 21 g
- Saturated Fat: 2 g
- Carbohydrates: 73 g
- Fiber: 15 g
- Protein: 14 g
- Cholesterol: 1 mg