Sweet Potato Southwestern Quinoa Bowl

Giant loaded bowls of super foods have become a specialty of mine – and this Sweet Potato Southwestern Quinoa Bowl totally fits the bill!

Sweet Potato Southwestern Quinoa Bowl from www.whatsgabycooking.com (@whatsgabycookin)

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

Southwestern Sweetpotato Quinoa Bowl


    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 (optional)
  • 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


    For the Sweet Potatoes

  1. Preheat oven to 425 degrees F.
  2. 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.
  3. Transfer the sweet potatoes into the oven and roast for 25-30 minutes until they are fork tender.
  4. For the Bowls

  5. Cook the quinoa according to the package directions. Set aside.
  6. 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.
  7. Season with salt, pepper and red pepper flakes and serve alongside the cilantro vinaigrette.



Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking

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