Sweet Potato Quinoa Protein Bowl (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 large sweet potatoes, cubed (approximately 4 cups)
02 -
1 teaspoon olive oil
03 -
Pinch of sea salt
04 -
Pinch of black pepper
05 -
1 cup uncooked quinoa (approximately 3 cups cooked)
06 -
2 cups water
07 -
1 tablespoon olive oil
08 -
1/2 red onion, finely diced
09 -
3 cups kale, stems removed and chopped
10 -
1 red bell pepper, diced (any color)
11 -
1 can (15 oz) black beans, drained and rinsed
12 -
1 clove garlic
13 -
Fresh lime juice from 3 limes
14 -
1/2 ripe avocado
15 -
1/4 cup cilantro, optional
16 -
1/2 jalapeño, optional
# Instructions:
01 -
Preheat oven to 400°F (200°C). Toss sweet potato cubes in 1 teaspoon olive oil and season with a pinch of sea salt and black pepper. Spread evenly on a foil-lined baking sheet and bake for 30-35 minutes, or until edges are browned and potatoes are tender.
02 -
In a 1.5-quart saucepan, combine quinoa and water. Bring to a boil, reduce heat to a simmer, cover, and cook for 10-15 minutes until quinoa is soft. Fluff with a fork.
03 -
Heat 1 tablespoon olive oil in a saucepan over medium-high heat. Add diced red onion and sauté for 3 minutes. Add kale and red bell pepper, season with sea salt and black pepper, and sauté for an additional 3-5 minutes. Fold in black beans and remove from heat.
04 -
In a blender or food processor, combine garlic, lime juice, avocado, sea salt, black pepper, cilantro (optional), and jalapeño (optional). Blend until smooth.
05 -
Fold roasted sweet potatoes into the saucepan with vegetables. Serve warm or at room temperature, over quinoa, and drizzle with avocado dressing.
# Notes:
01 -
For a spicier dressing, adjust the amount of jalapeño to taste.