Sweet Potato and Black Bean Quinoa Bowls

• Vegetarian
• Gluten free

• Produce

  • 1 cup Black beans
  • 1 Cilantro
  • 6 tbsp Coriander
  • 1/4 tsp Garlic powder
  • 1 Lime, Juice of
  • 1 Sweet potato, large

• Condiments

  • 1/4 tsp Agave nectar or honey

• Pasta & Grains

  • 3/4 cup Quinoa, red

• Baking & Spices

  • 2 1/2 tsp Chili powder
  • 3/4 tsp Kosher salt
  • 1 Pinch Salt

• Oils & Vinegars

  • 1 tsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 3/4 tsp Cumin

• Dairy

  • 1/4 cup Greek yogurt, plain non fat

• Liquids

  • 1 3/4 cups Water

Found on spoonfulofflavor.com

Description

Ingredients

• 1 large sweet potato, peel and diced
• 1 teaspoon extra virgin olive oil
• /2 teaspoon chili powder
• 1/4 teaspoon cumin
• 1/4 teaspoon kosher salt
• 3/4 cup red quinoa
• 1 3/4 cups water
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• Juice of half a lime
• 2 tablespoon cilantro, chopped
• 1/4 cup plain non fat Greek yogurt
• 1/4 cup cilantro, chopped
• 1/4 teaspoon agave nectar or honey
• Juice of half a lime
• Pinch of salt, garlic powder, and chili powder
• 1 cup black beans, rinsed and drained
• Cilantro for garnishing

Directions

• Preheat oven to 425 degrees then line a baking sheet with foil and spray it with cooking spray.
• Toss the diced sweet potato in the olive oil and spices and lay it out in an even layer on the prepared baking sheet.
• Roast the sweet potato for 12-15 minutes or until it is fork tender.
• Rinse and drain the red quinoa then put it in a medium sized sauce pan with the water and 1/4 teaspoon of kosher salt.
• Bring the quinoa to a boil, then cover it with a lid and lower the heat to medium low.
• Cook the quinoa for about 15 minutes, until all of the liquid is absorbed.
• Remove from the heat and season the quinoa with the remaining 1/4 teaspoon of kosher salt, chili powder, cumin, garlic powder, lime juice, and cilantro.
• In a blender add all of the ingredients and blend until smooth.
• In 2 or 3 serving bowls divide the quinoa mixture.
• Top the quinoa with the black beans and roasted sweet potato.
• Drizzle the cilantro cream on top with a spoon.
• Top with more cilantro if desired.