Servings: 3 Prep time: 15 min Cooking time: 15 min
Ingredients
Sweet Potatoes:
1 large sweet potato, peeled and diced
1 tsp olive oil
1/2 tsp chili powder
1/4 tsp cumin
1/8 tsp kosher salt
Cilantro Cream Drizzle:
1/4 cup plain non-fat Greek yogurt
2 Tbsp cilantro, chopped
1/2 tsp agave syrup
Juice of half a lime
1/8 tsp kosher salt
1/4 tsp garlic powder and chili powder
Quinoa:
3/4 cup red quinoa
1 3/4 cups water
1/8 tsp kosher salt
1/2 tsp chili powder
1/2 tsp cumin
1/4 tsp garlic powder
Juice of half a lime
2 Tbsp cilantro, chopped
Other Ingredients:
1 cup black beans, rinsed and drained
Cilantro for garnishing
Directions
Roasted Sweet Potatoes:
Preheat oven to 425 degrees. Line a baking sheet with foil and lightly spray with cooking spray.
Toss diced sweet potato in the oil and spices and lay it out in an even layer on the baking sheet. Roast the sweet potato for 12-15 minutes or until it is fork-tender.
Quinoa:
Rinse and drain the quinoa and put it in a medium-sized saucepan with water. Bring the quinoa to a boil, then cover it with a lid and lower the heat to medium-low. Cook the quinoa for about 15 minutes, until all of the liquid is absorbed.
Remove quinoa from the heat and season with kosher salt, chili powder, cumin, garlic powder, lime juice, and cilantro.
Cilantro Cream Drizzle:
In a blender, add all of the ingredients and blend until smooth.
Assembly:
Divide the quinoa mixture among bowls. Top with black beans and roasted sweet potatoes. Drizzle cilantro cream on top. Add more cilantro if desired.
Notes:
Instead of sweet potato: use another veggie of choice.
Instead of quinoa: use another whole grain like brown rice or whole grain pasta.
To make this recipe dairy free: instead of the greek yogurt, use 1 cup of ripe avocado instead.
Recipe inspired by spoonfulofflavor.com
Photo credit: spoonfulofflavor.com
