Black Bean + Sweet Potato Quinoa Bowl
Servings 3
Ingredients
Sweet Potatoes
- 3 cups sweet potatoes diced (peeling is optional)
- 1 tbsp olive oil for drizzling
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 3/4 tsp chili powder
- 1/4 tsp onion powder
Quinoa
- 1 cup quinoa (I used tri color)
- 1/2 tsp salt
- 1/2 tsp cumin
- 1/4 tsp black pepper
- dash of chili powder 2-3 shakes
- juice of 1/2 lime
- 2-3 tbsp roughly chopped fresh cilantro
Avocado Drizzle
- 1 whole avocado
- juice of 1/2 lemon
- 3/4 tsp salt
- 1/2 tsp pepper
- 1/4 tsp garlic powder
- 1 cup unsweetened almond milk
- 1/2 tbsp agave
Black Beans
- 1 can black beans drained and rinsed
- 2 tbsp vegetable broth
- 1/2 tsp salt
- 1/2 tsp chili powder
- 1/2 tsp cumin
Roasted Corn
- 1 cup roasted corn (frozen or canned)
Instructions
- Preheat oven to 375 degrees
- In a medium sized bowl toss the diced potatoes in olive oil, and seasonings designated for sweet potatoes
- Place on a baking sheet and place in preheated oven and cook for about 20 minutes or until cooked
- While the sweet potatoes are cooking, begin cooking the quinoa according to the package directions. Add seasonings designated for quinoa. After the quinoa is cooked, remove from heat and stir in the chopped cilantro
- While the quinoa and sweet potatoes are cooking, add the black beans to a small sauce pan along with seasonings and vegetable broth over medium-low heat. Mix and stir occasionally
- Heat corn according to your preference (I popped mine in the microwave for a few minutes)
- For the avocado drizzle, add all ingredients to a mixer (single serve container is fine) and blend until smooth
- Begin assembling your bowl with the quinoa, sweet potatoes, black beans and corn. Top with Avocado drizzle and enjoy!