Description
A warm and comforting bowl of roasted sweet potato quinoa, featuring earthy flavors and nutritious ingredients.
Ingredients
Scale
- 2 medium sweet potatoes, cubed
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can black beans, rinsed and drained
- 1 cup corn (fresh or frozen)
- 1 avocado, sliced
- 1 red bell pepper, diced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon cumin
- 1 teaspoon paprika
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 425°F (220°C). While it heats, take your sweet potatoes, peel, and cube them into even pieces.
- Toss the cubed sweet potatoes with olive oil, cumin, paprika, salt, and pepper until they are well coated.
- Spread the coated sweet potatoes on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes or until they are tender and lightly caramelized.
- While the sweet potatoes are roasting, rinse the quinoa under cold water. Cook it in vegetable broth according to the package instructions, usually around 15 minutes. Once cooked, fluff it with a fork.
- In a large bowl, combine the cooked quinoa, rinsed black beans, corn, and diced red bell pepper. Stir well to mix the ingredients evenly.
- After the sweet potatoes are roasted, gently mix them into the quinoa bowl. Serve topped with sliced avocado and a sprinkle of fresh cilantro, if desired.
Notes
Feel free to customize with different vegetables or proteins based on your pantry.
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 95g
- Fiber: 15g
- Protein: 20g
- Cholesterol: 0mg