Sweet Potato Black Bean Quinoa Bowl
A vibrant and nutritious meal featuring roasted sweet potatoes, protein-packed black beans, and fluffy quinoa, perfect for a busy weeknight or healthy lunch.
Ingredients
Main Ingredients
- 1 cup quinoa Rinsed under cold water
- 2 medium sweet potatoes, diced
- 1 can black beans, rinsed and drained
- 1 red bell pepper chopped
- 1 avocado sliced
Seasoning and Oil
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- to taste Salt and pepper
- Chopped cilantro for garnish Optional
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Toss the diced sweet potatoes in a large bowl with olive oil, chili powder, cumin, salt, and pepper until well coated.
- Spread sweet potatoes evenly on a baking sheet and roast for 25-30 minutes, or until tender.
- While the sweet potatoes are roasting, rinse the quinoa under cold water.
- In a saucepan, combine the quinoa with 2 cups of water and bring it to a boil.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes or until the water has been absorbed.
Mixing and Serving
- In a large bowl, combine the cooked quinoa, black beans, and roasted sweet potatoes once they are done.
- Serve your quinoa bowl topped with chopped red bell pepper, sliced avocado, and a sprinkle of fresh cilantro.
Notes
For added flavor, drizzle some lime juice over the top, and consider pairing with tortilla chips or a side salad. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently.