Description
A nutritious and filling meal featuring sweet potatoes and quinoa.
Ingredients
Scale
- 2 medium sweet potatoes, diced
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 can black beans, drained and rinsed
- 1 avocado, sliced
- 1 cup corn, frozen or fresh
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Spread the diced sweet potatoes on a baking sheet.
- Drizzle with olive oil, cumin, salt, and pepper.
- Bake for 25-30 minutes until tender.
- Meanwhile, cook quinoa in vegetable broth according to package instructions.
- In a bowl, combine cooked quinoa, black beans, and corn.
- Add roasted sweet potatoes and mix well.
- Top with avocado slices and cilantro before serving.
Notes
- Feel free to add other vegetables.
- This dish can be served warm or cold.
- Store leftovers in an airtight container in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and boiling
- Cuisine: Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: sweet potato quinoa bowls