Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups quinoa (dried)
  • 2 sweet potatoes (large, diced)
  • 2 tbsp extra virgin olive oil
  • 1 cup corn kernels (fresh or frozen)
  • ½ cup red kidney beans (drained and rinsed)
  • ¼ cup cilantro (chopped)
  • Salt and pepper to taste
  • ¼ cup Greek yogurt (plain)
  • 1 tsp garlic powder
  • Juice of half a lime
  • salt and pepper (to taste)

Instruction

  • Preheat oven to 425 degrees (F).
  • Prepare quinoa according to package directions. When it is done, drain and set aside.
  • While quinoa is cooking, prepare the sweet potatoes.
  • Spread diced sweet potato on baking sheet. Toss with olive oil, salt, and pepper. Roast in the oven for 15 minutes, or until tender and slightly caramelized.
  • To make the dressing, whisk together the yogurt, lime juice, garlic powder, salt, and pepper. Set aside.
  • When quinoa and potatoes are both done cooking, assemble the quinoa bowlss. Divide quinoa between serving bowls. Top with corn, red kidney beans, and sweet potatoes.
  • Drizzle dressing over each quinoa bowl, and top with cilantro. Bon appétit!