Sweet Potato Quinoa Bowl with Avocado Crema
This Sweet Potato Quinoa Bowl with Avocado Crema hits the perfect balance of sweet and savory, with a subtle spicy kick to bring tons of flavor to this healthy meal.
Ingredients
- 1 cupquinoa
- 2 cupsvegetable broth
- 1 poundsweet potato (1 large sweet potato = approx. 1 pound)
- ½ mediumred onion (½ red onion = approx. 2 ounces)
- 1 cupfresh or frozen corn kernels
- 2 tablespoonsextra virgin olive oil
- 1 tbsptaco seasoning
- 15 ouncesblack beans (1 can = 15 ounces beans)
- ½ cupleafy greens like spinach, arugula or spring mix
- 1 largehass avocado
- ½ cupsour cream or greek yogurt (½ cup sour cream = approx. 5 ounces)
- 2 tablespoonslime juice (1 large lime = approx. 2 tablespoons juice)
- ½ teaspoonsalt
- ¼ cupfresh cilantro (optional, ¼ cup herbs = approx. 0.2 ounces)
Directions
Sweet potato quinoa bowl
- 1
Preheat your oven to 425°F.
- 2
Rinse quinoa with clean water in a sieve and add it to a medium pot with the vegetable broth. Bring to a boil, then reduce heat to low and cover. Cook for 15 minutes, then remove from heat and let sit, covered, for an additional 10 minutes.
- 3
Prep your ingredients by peeling and cubing your sweet potato, dicing your red onion, and draining and rinsing your black beans. You can use fresh or frozen corn.
- 4
Toss the sweet potato, corn, and red onions in the olive oil and taco seasoning in a large bowl. Transfer to a large baking sheet and spread in a single layer.
- 5
Roast the vegetables for 20 minutes. Then, add the black beans to the baking sheet and put it back in the oven for an additional two minutes to warm the beans.
- 6
Assemble your Sweet Potato Quinoa Bowls by adding the cooked quinoa, leafy greens, roasted sweet potato, corn, and red onion, and the warmed black beans. Add a dollop of Avocado Crema on top and enjoy!
Avocado crema
- 1
Slice the avocado in half and remove the pit. Add the avocado flesh, sour cream or greek yogurt, lime juice, salt, and cilantro (optional) to a food processor and blend until smooth.