This delish three-ingredient recipe of Sweet Potato, Black Beans and Quinoa is an excellent source of protein. The sweet potato adds healthy carbs, the black beans brings its heart health properties, and the quinoa, all nine of the essential amino acids. The savoriness of this recipe will satisfy even the pickiest eater.
Sweet Potato
1 lrg. Sweet potato, peeled and diced
1 tsp. extra virgin olive oil
½ tsp. chili powder
¼ tsp. cumin
¼ tsp. kosher salt
3/4 C. red quinoa
1 ¾ C. water
½ tsp. kosher salt, divided
½ tsp. chili powder
½ tsp. cumin
¼ tsp. garlic powder
Juice of half a lime
2 Tbs. cilantro, chopped
Cilantro Cream Drizzle
¼ C. plain, non-fat Greek yogurt
¼ C. cilantro, chopped
¼ tsp. raw honey
Juice of half a lime
Pinch of salt, garlic powder, and chili powder
Other Ingredients
1 C. black beans, rinsed and drained
Cilantro for garnish

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.
Rinse and drain the red quinoa then put it in a medium sized saucepan with the water and 1/4 teaspoon of kosher 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 the liquid is absorbed.
Remove quinoa from the heat and season with the remaining 1/4 teaspoon of kosher salt, chili powder, cumin, garlic powder, lime juice, and cilantro.
Cilantro Cream Drizzle
In a blender add all the ingredients and blend until smooth.

Assemble the Bowl
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.


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