Sweet Potato Southwestern Quinoa Bowl

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Easy

Giant loaded bowls of super foods have become a specialty of mine – and this Sweet Potato Southwestern Quinoa Bowl totally fits the bill!

Sweet Potato Southwestern Quinoa Bowl from www.whatsgabycooking.com (@whatsgabycookin)

Jam-packed with quinoa, feta, roasted sweet potatoes, kale, black beans, avocado and a cilantro vinaigrette make this the perfect lunch or dinner, or both! I’m all about keeping things easy this time of year, so making a giant salad for myself for lunch that can double as dinner when Thomas gets home is my kinda meal! Plus I keep my cilantro vinaigrette in the fridge on a weekly basis so it makes things quite easy when it’s time to put the salad together! And let’s not forget that this is super healthy! Which is exactly what I need after a decadent week over Thanksgiving!

Southwestern Sweetpotato Quinoa Bowl

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By:
Gaby Dalkin
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0
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Ingredients

For the Bowls

  • 1 cup quinoa
  • 1 bunch kale finely sliced
  • 2 tablespoons olive oil
  • 1 medium lime juiced
  • ½ teaspoon salt
  • 2 Avocados
  • 1 14 ounce can black beans rinsed and drained
  • ¼ cup crumbled cotija cheese optional
  • Kosher salt pepper and red pepper flakes to taste

For the Sweet Potatoes

  • 2 medium sweet potatoes about 1½ pounds, sliced into small, ¼-inch cubes
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • teaspoons salt

1 recipe Cilantro Vinaigrette

    Instructions

    For the Sweet Potatoes

    • Preheat oven to 425 degrees F.
    • On a large baking sheet, toss together the cubed sweet potatoes, olive oil, salt, pepper and cumin and paprika. Once coated, evenly distribute the sweet potatoes on the baking sheet.
    • Transfer the sweet potatoes into the oven and roast for 25-30 minutes until they are fork tender.

    For the Bowls

    • Cook the quinoa according to the package directions. Set aside.
    • Toss the kale, olive oil, lime juice and salt in a large bowl and then divide into 4 bowls. In each bowl, add small groupings of the avocados, quinoa, black beans, cotija and sweet potatoes.
    • Season with salt, pepper and red pepper flakes and serve alongside the cilantro vinaigrette.
    Southwestern Sweetpotato Quinoa Bowl: Chef Vision

    Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking

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    23 comments

    1. Alex

      Love this! It also makes me feel less weird about my go to dinner of late (sweet potato stuffed with avocado, black beans, and feta cheese). I’m not the only one who loves this combination of super foods. 🙂

    2. Monika

      Love Quinoa, love sweet potatoes!! This is my kind of meal! Perfect for the summer!

    3. Heather Christo

      this salad looks absolutely delicious- just the kind of fresh and healthy meals you want all summer!

    4. Nicole

      I am obsessed with quinoa bowls! I love the sweet potatoes in this salad. I’ll have to add this recipe to my quinoa bowl routine.

    5. Vera

      BEST dressing EVER!!! Thanks Gabby! The salad was amazing too. But the cilantro vinaigrette was amazing. I added more vinegar than the recipe said, and one packet of Truvia, but this dressing would be great on fish or tacos, or anything. Love it.

    6. Patty

      Made this last night for dinner — DELISH!! Will definitely be making this again!

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    14. Whitney M

      5 stars
      So delicious and simple. My husband and I were watching an Old Western movie and he asked if we could have dinner on-theme with our movie! Enter the Southwestern Sweet Potato Quinoa bowl! Such a cozy and warm meal to eat on a cold night. Also perfect for lunch prep.