Sunday, March 8, 2015

Sweet Potato & Black Bean Quinoa Bowl


Sweet potatoes are pretty much my favorite vegetable.  Especially in a savory dish.  (I'm not such a big fan when they go the sweet route.)  This dish is definitely a win for team sweet potatoes!  Serve them over quinoa and with black beans and you've got a very filling and satisfying meal.  And the dressing is fantastic!  Creamy but healthy, since it has a greek yogurt base, and full of flavor.  And for the record, I realize the recipe title says "bowl" but I obviously don't have it pictured in a bowl,  I'm a rebel like that.  Plus, I wanted to be sure to show off the beautiful layers and thought it would be hard to see all of them in a bowl.  You have my permission to serve this "bowl" recipe on a plate, If you'd like.  And as long as we're straying from the the beaten path, if you want to make this dish a little lighter, you can substitute the quinoa for salad.  Either way, it is fantastic!


INGREDIENTS
Roasted Sweet Potato:
2 large sweet potatoes, diced
1 TBS extra virgin olive oil
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp salt
Quinoa:
3/4 cup red quinoa
1 3/4 cups water
1/2 tsp salt, divided
1/2 tsp chili powder
1/2 tsp cumin
1/4 tsp garlic powder
Juice of half a lime
1/4 cup cilantro, chopped
Cilantro Cream Drizzle:
1/4 cup plain non fat Greek yogurt
1/4 cup cilantro, chopped
1/4 tsp honey
Juice of half a lime
Pinch of salt, garlic powder, and chili powder
Other Ingredients:
1 cup black beans, rinsed and drained
Cilantro for garnishing

DIRECTIONS
Roasted Sweet Potato:
Preheat oven to 425 degrees then line a baking sheet with foil and spray it with cooking spray.
Toss the diced sweet potato in the olive oil and spices and lay it out in an even layer on the prepared baking sheet.  Roast the sweet potato for 12-15 minutes or until it is fork tender.
Quinoa:
Rinse and drain the red quinoa then put it in a medium sized sauce pan with the water and 1/4 teaspoon of salt.  Bring the quinoa to a boil, then cover it with a lid and lower the heat to medium low.  Cook the quinoa for about 15 minutes, until all of the liquid is absorbed.  Remove from the heat and season the quinoa with the remaining 1/4 teaspoon of salt, chili powder, cumin, garlic powder, lime juice, and cilantro.
Cilantro Cream Drizzle:
In a blender add all of the ingredients and blend until smooth.
Assembling the Bowls:
In 2 or 3 serving bowls divide the quinoa mixture.  Top the quinoa with the black beans and roasted sweet potato.  Drizzle the cilantro cream on top with a spoon.  Top with more cilantro if desired.

Source:  Spoonful of Flavor

2 comments:

Jamie Young said...

You had me at quinoa and sweet potato! This is right up my ally, can't wait to try it!

Janessa said...

You're my kind of girl!

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