Southwestern Sweet Potato Quinoa Bowl
Total Time
50 minutes
Prep Time
10 minutes
Cook Time
40 minutes
Rating
5 out of 5 stars
(13)
Ingredients
6 servings
- 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)
- 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
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Preparation
Step 1
For the Sweet Potatoes
Step 2
Preheat oven to 425 degrees F.
Step 3
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.
Step 4
Transfer the sweet potatoes into the oven and roast for 25-30 minutes until they are fork tender.
Step 5
For the Bowls
Step 6
Cook the quinoa according to the package directions. Set aside.
Step 7
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.
Step 8
Season with salt, pepper and red pepper flakes and serve alongside the cilantro vinaigrette.
Step 9
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