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–+ servings
quinoa and sweet potato dish

Quinoa Sweet Potato Bowl

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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Course Main
Cuisine American
Servings 4 servings

Equipment

  • 1 Medium saucepan
  • 1 Baking sheet
  • 1 large mixing bowl
  • 1 Wooden spoon
  • 1 Knife
  • 1 Cutting board
  • 1 measuring cup set
  • 1 measuring spoon set

Ingredients
  

  • 1 cup quinoa rinsed
  • 2 cups water
  • 2 large sweet potatoes peeled and diced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1 can black beans drained and rinsed (15 oz)
  • 1 avocado diced
  • 1/4 cup cilantro chopped
  • 1 lime juiced

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • In a medium saucepan, bring 2 cups of water to a boil.
  • Add quinoa to the boiling water, cover, reduce heat, and simmer for 15 minutes until the water is absorbed.
  • On a baking sheet, toss diced sweet potatoes with olive oil, salt, black pepper, cumin, smoked paprika, and cayenne pepper.
  • Roast the sweet potatoes in the preheated oven for 20 minutes, or until tender and lightly browned.
  • Remove the saucepan from heat and let quinoa rest for 5 minutes, then fluff with a fork.
  • In a large mixing bowl, combine cooked quinoa, roasted sweet potatoes, black beans, avocado, and cilantro.
  • Drizzle lime juice over the mixture and toss gently with a wooden spoon.
  • Adjust seasoning to taste and serve warm.

Notes

To enhance the flavor, consider adding a sprinkle of feta cheese or a dollop of Greek yogurt on top before serving. If you prefer a spicier kick, increase the cayenne pepper or add a dash of hot sauce. For a nutty crunch, toasted pumpkin seeds or chopped almonds make a great addition.
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