Ingredients

The following ingredients have 4 Servings
  • 1 large sweet potato, peeled and cubed
  • 2 teaspoons olive oil, or oil of choice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3/4 cups dried quinoa, or your favorite grain
  • 1 (15 ounce) can black beans, drained and rinsed (1 1/2 cups)
  • 2-4 cups favorite salad greens*
  • Sliced avocado for serving, if desired
  • 2 cup baby spinach leaves
  • 1 cup cilantro leaves
  • 1/4 cup chopped walnuts, or your favorite nut
  • 3 tablespoons nutritional yeast
  • Juice of 1 lime
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 cup olive oil

Instruction

  • Pre-heat oven to 375 degrees F.  On a large sheet pan, toss together the sweet potato, olive oil and spices.  Bake sweet potato until fork tender, about 35 minutes.
  • Cook quinoa according to package directions.
  • Add all pesto ingredients to a food processor, or blender, and blend until combined.
  • Assemble bowls: I like to use glass meal prep containers, but you could also use plastic.  In each container add 1/4 of the quinoa, 1/4 of the sweet potatoes, 1/3 cup of black beans, 1 large spoonful of pesto (you may have some leftover) and a handful of greens (1/2-1 cup)*.
  • For serving: I like to add some avocado and drizzle some liquid aminos over.