Ingredients

The following ingredients have 4 Servings
  • 2 sweet potatoes, peeled and diced
  • 2 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 2 cups of water
  • 1 cup dry quinoa
  • 1 cup low sodium black beans, drained and rinsed
  • 1 cup no salt sweet corn, drained and rinsed
  • 2 roasted red peppers, thinly sliced
  • 1/3 cup red onion, thinly sliced
  • optional: jalapeno, sliced
  • 2 avocado, sliced
  • 1/2 cup fresh cilantro
  • 1/3 cup plain greek yogurt
  • 3 tablespoon red wine vinegar
  • 1 tablespoon lime juice
  • 2 tablespoon olive oil
  • 1 tablespoon honey
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 1 garlic clove
  • salt & pepper to taste

Instruction

  • Preheat oven to 400°F.
  • In a small bowl, add olive oil, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt. Mix together.
  • In a large bowl, add sweet potatoes and the olive oil seasoning. Toss to coat the potatoes with the mixture.
  • Spread the sweet potatoes on a baking sheet in a single layer.
  • Bake for 20 minutes. Remove and set aside.
  • In the meantime, rinse quinoa with water. Then add 2 cups of water and quinoa to a small sauce pan. Bring to a boil. Then cover and reduce to simmer for 15 minutes or until liquid is evaporated. Remove from heat and fluff quinoa with a fork.
  • To a small food processor add fresh cilantro, greek yogurt, red wine vinegar, lime juice, olive oil, honey, dijon mustard, red pepper flakes, ground cumin, smoked paprika, garlic clove, salt and a pepper to taste. Blend until smooth and cilantro is finely chopped.
  • Assemble the Sweet Potato Bowls. To a large bowl add quinoa, sweet potatoes, black beans, roasted red pepper, red onion, avocado, corn and then drizzle with dressing. (optional sliced jalapenos)