Hello everyone! It’s Danae from Recipe Runner. glad 2015! I know it’s already the center of the month, however the final time I had the hazard to proportion a recipe with you here on Ashley’s lovely weblog we had been at the height of the vacation season. I’m positive a lot of you, myself blanketed, have some vitamins dreams in thoughts for the brand new year. one of mine is to include a meatless meal into the mixture once per week and those candy Potato and Black Bean Quinoa Bowls are assisting me do that!

Those vegetarian bowls have loads of factors going for them that make eating a meatless meal much less of a battle. The hassle i have with a variety of vegetarian food is that there isn’t sufficient protein in them to hold me complete for more than an hour. certain i like salads, however if that’s all I consume I guarantee I’ll be raiding the refrigerator rapidly after seeking out something extra to fill me up.


These candy Potato and Black Bean Quinoa Bowls are on the whole made up of those three main components and then seasoned with a few southwest spices. The black beans and quinoa add a very good amount of protein to the meatless meal in order to assist preserve us complete lots longer than say a bowl of pasta. The sweet potato adds in an excellent amount of healthy carbs, now not to say they're loaded with vitamins.

I pro both the sweet potato and quinoa with a aggregate of chili powder and cumin, and there's a generous amount of cilantro in the bowls due to the fact I significantly can’t get enough of the stuff! After a lot of dialogue on the way to prepare the sweet potato I decided to roast it within the oven. Roasting greens brings out such brilliant flavor and wonder in them. I realize it takes a little longer, however for this the timing become perfect since it took the same amount of time to prepare dinner the quinoa.


Roasted Sweet Potato:

  • 1 large sweet potato peel and diced
  • 1 teaspoon extra virgin olive oil
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon kosher salt


  • 3/4 cup red quinoa
  • 1 3/4 cups water
  • 1/2 teaspoon kosher salt divided
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • Juice of half a lime
  • 2 tablespoon cilantro chopped

Cilantro Cream Drizzle:

  • 1/4 cup plain non fat Greek yogurt
  • 1/4 cup cilantro chopped
  • 1/4 teaspoon agave nectar or 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

Roasted Sweet Potato:

  1. Preheat oven to 425 degrees then line a baking sheet with foil and spray it with cooking spray.
  2. 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.


  1. Rinse and drain the red quinoa then put it in a medium sized sauce pan 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 of the liquid is absorbed.
  2. 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:

  1. In a blender add all of the ingredients and blend until smooth.

Assembling the Bowls:

  1. 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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