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Southwestern Sweet Potato Quinoa Bowl (41 )
This time, she packs a whole lot of superfood goodness into one delicious bowl with this recipe.
Ingredients
For
1
Batch(es) Serving size
Southwestern Sweet Potato Quinoa Bowl
| 2 Medium sweet potatoes (about 1 1/2 pounds), cut into 1/4-inch cubes |
| 2 Tablespoons olive oil |
| 2 Teaspoons ground cumin |
| 1 Teaspoon smoked paprika |
| 1 ½ Teaspoons salt |
For the bowl
| 1 Cup quinoa |
| 1 Bunch kale, finely sliced |
| 2 Tablespoons olive oil |
| Juice of 1 lime |
| ½ Teaspoon salt |
| 2 avocados |
| ¼ Ounce can black beans, rinsed and drained |
| ¼ Cup crumbled cotija cheese |
| Kosher salt, black pepper, and red pepper flakes to taste |
| One recipe Cilantro Vinaigrette |
Southwestern Sweet Potato Quinoa Bowl Directions
- Preheat oven to 425 degrees F.
- On a large baking sheet, toss together the cubed California sweet potatoes, oliveoil, salt, pepper and cumin and paprika. Once coated, evenly distribute the sweet potatoes on the baking sheet.
- Transfer the California sweet potatoes into the oven and roast for 25-30 minutes until they are fork tender.
- To make the bowl: 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 add small groupings of the avocados, quinoa, black beans, cheese, and sweet potatoes. Season with salt, pepper and red pepper flakes and serve alongside the cilantro vinaigrette.
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