Quinoa & Sweet Potato Bowl
Quinoa & Sweet Potato Bowl
Olivelle
2
15 minutes
30 minutes
Mexican
Main Dish
These Quinoa & Sweet Potato bowls are quick, healthy, and delicious. And they’re packed with flavor from roasted sweet potatoes, fresh veggies, and topped with a zesty avocado dressing.
Ingredients
- 1 Sweet Potato
- 2 tsp Vera Cruz Chili Oil
- 1 tsp Rainbow Sea Salt, ground
- ½ cup Quinoa
- ½ cup Warmed Black Beans
- ½ Red Bell Pepper, diced
- ½ Avocado, sliced
- 1 Tbsp Cilantro, chopped
- For the Dressing
- ½ Avocado
- ¼ cup Plain Greek Yogurt
- 2 tsp Jalapeño Lime Balsamic Vinegar
- ½ tsp Rainbow Sea Salt, ground
Directions
- Preheat oven to 425°F.
- Peel and dice sweet potatoes. Place on a lined baking sheet, drizzle with Vera Cruz Olive Oil and season with Rainbow Sea Salt. Bake until tender, about 20 - 30 minutes.
- While sweet potatoes are baking, rinse quinoa thoroughly and prepare according to package directions.
- To make the dressing: in a bowl, mash avocado then blend in yogurt, Jalapeño Lime Vinegar and Rainbow Sea Salt.
- Assemble bowl with quinoa, sweet potatoes, black beans, bell pepper, avocado and cilantro. Top with dressing and enjoy!
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