This Sweet Potato Quinoa Bowl hits the perfect balance of sweet and savory, with a subtle spicy kick to bring tons of flavor to this healthy meal.
This is a great meatless meal! Eating meatless meals more often can help reduce your environmental impact.
Join our Meatless Monday Challenge!
Preheat oven to 425°F. Rinse quinoa in a sieve and add to pot with the broth. Bring to a boil, then reduce heat to low and cover. Cook for 15 minutes, then remove from heat and let sit, covered, for an additional 10 minutes.
Prep your ingredients by peeling and cubing your sweet potato, slicing your red onion, and draining and rinsing your black beans. You can use fresh or frozen corn.
Add the sweet potato, corn and red onions to a large baking sheet. Evenly coat with the olive oil and taco seasoning. Then, spread the them out in a single layer.
Roast the vegetables for 20 minutes. Then, add the black beans to the baking sheet and put it back in the oven for an additional two minutes to warm the beans.
Let's make the crema! Add avocado, sour cream, lime juice, salt, and cilantro (optional) to a food processor and blend until smooth.
Time to assemble the bowls! Either layer or segment the quinoa, greens, and veggies in a bowl, and add a dollop of Avocado Crema on top. Enjoy!
For a lower sodium option, or if you don’t have any vegetable broth on hand, you can opt to make your quinoa in water instead.