Ingredients

The following ingredients have 2 Servings
  • 1/2 pound sweet potato ((approx. 2 cups peeled and cubed))
  • 1 TBSP avocado oil (or olive oil)
  • ½ tsp cumin
  • ½ tsp chili powder
  • ¼ tsp salt
  • ¼ tsp cayennne pepper
  • ½ cup dry quinoa
  • ¾ cups water
  • ½-1 cup black beans ((drained + rinsed))
  • ½ cup chopped bell pepper ((any color))
  • ½ cup corn
  • ½ cup chopped tomato
  • ¼ cup finely chopped onion ((red or white))
  • 1 jalapeño
  • 2-3 TBSP fresh chopped cilantro (or scallions (or both!))
  • 2 TBSP avocado oil
  • 1 TBSP fresh lime juice
  • ¼ tsp chili powder
  • ⅛ tsp garlic powder
  • ⅛ tsp cumin
  • ⅛ tsp salt

Instruction

  • Peel and dice your sweet potato into 1/2-inch cubes. Decide if you'd prefer them roasted or cooked in a skillet.
  • For skillet sweet potatoes, heat a large skillet over medium-high heat and add your oil. Once hot, sauté sweet potato cubes until golden and tender, stirring every few minutes for even browning, approx. 15-20 minutes. Season with chili powder, cumin, salt and cayenne and mix well.
  • For roasted sweet potato, preheat oven to 400°F and toss cubed sweet potato in a bowl with oil and spices. Roast on a parchment/foil lined baking sheet for 25-30 minutes or until tender.
  • While the sweet potatoes cook you’ll be able to whip up the rest of the dish!
  • Next make the quinoa. Rinse and drain your quinoa using a mesh strainer or sieve. Bring a small pot to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa! Next add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for approx. 12 minutes or until quinoa is fluffy and the liquid has been absorbed.
  • While the quinoa cooks, prep the remaining ingredients.
  • To make the Chili Lime Dressing, combine avocado oil, lime juice, chili powder, garlic powder, cumin, and salt in a small bowl. Whisk to combine. The measuremtns above are for a lightly dressed quinoa bowl. Love a good dressing? Simply double the recipe and add as much as your heart desires!
  • Chop and measure out the remaining veggies.
  • Once your quinoa is ready, fluff with a fork and allow to slightly cool. Mix in dressing and divide into bowls. Top with your veggies and adjust salt/pepper to taste. Sprinkle with fresh cilantro and/or scallions and dive in!