Description
Easy Sweet Potato Black Bean Quinoa Bowls drizzled with a zesty Cilantro Lime Crema. This fresh vegetarian meal is filled with roasted sweet potatoes, black beans, quinoa, roasted red peppers and corn.Â
Ingredients
Scale
- 2 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 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 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)
Nutrition
- Serving Size: 1 bowl + crema
- 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
