Description
Hearty quinoa topped with roasted sweet potatoes and black beans, then finished with a cilantro cream drizzle.
Ingredients
- FOR THE ROASTED SWEET POTATO:
- 1 whole Large Sweet Potato, Peeled And Diced
- 1 teaspoon Olive Oil
- ½ teaspoons Chili Powder
- ¼ teaspoons Cumin
- ¼ teaspoons Kosher Salt
- FOR THE QUINOA:
- ¾ cups Red Quinoa, Rinsed
- 1-¾ cup Water
- ½ teaspoons Kosher Salt, Divided
- ½ teaspoons Chili Powder
- ½ teaspoons Cumin
- ¼ teaspoons Garlic Powder
- 1 Tablespoon Fresh Lime Juice
- 2 Tablespoons Cilantro, Chopped
- FOR THE CILANTRO CREAM DRIZZLE:
- ¼ cups Plain, Non-fat Greek Yogurt
- ¼ cups Cilantro, Chopped
- ¼ teaspoons Agave Nectar (or Honey)
- 1 Tablespoon Lime Juice
- 1 pinch Kosher Salt, Garlic Powder, And Chili Powder
- FOR ASSEMBLING THE BOWLS:
- 1 cup Black Beans, Rinsed And Drained
- 2 Tablespoons Chopped Cilantro, For Garnish
Preparation
For the roasted sweet potato:
Preheat oven to 425ºF. Line a baking sheet with foil and spray with cooking spray. Toss diced sweet potato in olive oil and spices and lay it out in an even layer on the prepared baking sheet. Roast for 12–15 minutes or until it is fork tender.
For the quinoa:
Rinse and drain red quinoa, then put in a medium-sized sauce pan with water and 1/4 teaspoon kosher salt. Bring quinoa to a boil, then cover with lid and lower heat to medium low. Cook quinoa for about 15 minutes, until all liquid is absorbed.
Remove from heat and season quinoa with remaining 1/4 teaspoon kosher salt, chili powder, cumin, garlic powder, lime juice, and cilantro.
For the cilantro cream drizzle:
In a blender, add all ingredients and blend until smooth.
To assemble the bowls:
Divide quinoa mixture among bowls. Top with black beans and roasted sweet potato. Drizzle cilantro cream on top with a spoon. Top with more cilantro if desired.
