Southwestern Sweetpotato Quinoa Bowl
Servings: 6 + people
Ingredients
For the Bowls
- 1 cup quinoa
- 1 bunch kale finely sliced
- 2 tablespoons olive oil
- 1 medium lime juiced
- ½ teaspoon salt
- 2 Avocados
- 1 14 ounce can black beans rinsed and drained
- ¼ cup crumbled cotija cheese or feta cheese
- Kosher salt pepper and red pepper flakes to taste
For the Sweet Potatoes
- 2 medium sweet potatoes about 1½ pounds, sliced into small, ¼-inch cubes
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1½ teaspoons salt
1 recipe Cilantro Vinaigrette
Instructions
For the Sweet Potatoes
- Preheat oven to 425 degrees F.
- On a large baking sheet, toss together the cubed sweet potatoes, olive oil, salt, pepper and cumin and paprika. Once coated, evenly distribute the sweet potatoes on the baking sheet.
- Transfer the sweet potatoes into the oven and roast for 25-30 minutes until they are fork tender.
For the Bowls
- 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 divide into 4 bowls. In each bowl, add small groupings of the avocados, quinoa, black beans, cotija and sweet potatoes.
- Season with salt, pepper and red pepper flakes and serve alongside the cilantro vinaigrette.