Quinoa, Sweet Potato and Black Bean Bowls with Yogurt Dressing
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 607
- Total Fat
- 22
- Saturated Fat
- 4
- Carbohydrates
- 86
- Dietary Fiber
- 20
- Sugar
- 8
- Protein
- 20
- Cholesterol
- 6
- Sodium
- 942
- Total: 45 min
- Active: 30 min
Ingredients
1 1/4 cups tri-colored quinoa
Kosher salt
1 pound sweet potato, peeled and cut into 1/2-inch pieces
1 tablespoon olive oil
1/2 teaspoon ground coriander
One 15-ounce can black beans, rinsed and drained
1 teaspoon soy sauce
1/2 teaspoon chipotle hot sauce (or your favorite hot sauce)
1 large avocado, seeded, peeled and diced
1/4 cup pepitas, chopped pistachios, almonds or your favorite nut
Yogurt Dressing (see recipe below)
Yogurt Dressing:
3/4 cup plain yogurt (not Greek)
1/4 cup finely chopped fresh flat-leaf parsley or cilantro
1 tablespoon fresh lime juice
1 small garlic clove, finely grated
Kosher salt and freshly ground black pepper
Directions
- Preheat the oven to 450 degrees F.
- Put the quinoa in a sieve and rinse very well with cold water; shake gently to drain the excess water. Transfer the quinoa to a medium saucepan and add 1 1/2 cups water and 1/2 teaspoon salt. Bring to a simmer over medium-high heat, then cover, reduce the heat to low, and cook until all of the water is absorbed, about 16 minutes. Keep covered, off the heat, for 5 minutes then uncover and cool slightly.
- Meanwhile, toss the sweet potatoes with the oil, coriander and 1/2 teaspoon salt and spread on a rimmed baking pan in a single layer. Bake until just tender and browned in spots, about 20 minutes. Add the beans, soy sauce and hot sauce to the pan and stir to mix.
- Spoon the quinoa into bowls and top with the sweet potato-black bean mixture. Top with avocado and pumpkin seeds and drizzle with the dressing.
Yogurt Dressing:
- Whisk the yogurt, parsley, lime juice and garlic together in a medium bowl and season with salt and pepper to taste.