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!
Comments (0)
There are no comments for this article. Be the first one to leave a message!