Southwestern Sweet Potato Quinoa Bowl
Giant loaded bowls of super foods have become a specialty of mine – and this Sweet Potato Southwestern Quinoa Bowl totally fits the bill!
Servings: 6 people
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 or feta cheese
- 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
- 1½ 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.
Notes
While this recipe teaches you how to make everything from scratch, it's also the perfect sort of recipe to use up leftover quinoa, potatoes, and anything else you want to add in.
Nutrition
Calories: 454kcal | Carbohydrates: 54g | Protein: 13g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 6mg | Sodium: 1179mg | Potassium: 1067mg | Fiber: 15g | Sugar: 4g | Vitamin A: 13161IU | Vitamin C: 34mg | Calcium: 166mg | Iron: 4mg