Giant loaded bowls of super foods have become a specialty of mine – and this Sweet Potato Southwestern Quinoa Bowl totally fits the bill!
Jam-packed with quinoa, feta, roasted sweet potatoes, kale, black beans, avocado and a cilantro vinaigrette make this the perfect lunch or dinner, or both! I’m all about keeping things easy this time of year, so making a giant salad for myself for lunch that can double as dinner when Thomas gets home is my kinda meal! Plus I keep my cilantro vinaigrette in the fridge on a weekly basis so it makes things quite easy when it’s time to put the salad together! And let’s not forget that this is super healthy! Which is exactly what I need after a decadent week over Thanksgiving!
Southwestern Sweetpotato Quinoa Bowl
Ingredients
- 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 (optional)
- 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
For the Bowls
For the Sweet Potatoes
Instructions
- 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.
- 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.
For the Sweet Potatoes
For the Bowls
3.1
https://whatsgabycooking.com/southwestern-sweetpotato-quinoa-bowl/
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking
