Description
A nutritious and filling meal featuring sweet potatoes and quinoa.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 can black beans, drained and rinsed
- 1 avocado, sliced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- Spread diced sweet potatoes on a baking sheet.
- Drizzle with olive oil, cumin, paprika, salt, and pepper.
- Bake for 25-30 minutes until tender.
- While sweet potatoes cook, combine quinoa and vegetable broth in a pot.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Fluff quinoa with a fork and stir in black beans.
- Assemble bowls with quinoa, sweet potatoes, and avocado.
- Garnish with fresh cilantro.
Notes
- This dish can be served warm or cold.
- Feel free to add your favorite toppings.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking and boiling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: sweet potato quinoa bowls