Sweet Potato Quinoa Bowl with Avocado Crema
This Sweet Potato Quinoa Bowl with Avocado Crema hits the perfect balance of sweet and savory, with a subtle spicy kick to bring tons of flavor to this healthy meal.
Ingredients
Sweet Potato Quinoa Bowl
- 1 cup quinoa
- 2 cups vegetable broth
- 1 pound sweet potato 1 large sweet potato = approx. 1 pound
- ½ medium red onion ½ red onion = approx. 2 ounces
- 1 cup fresh or frozen corn kernels
- 2 tablespoons extra virgin olive oil
- 2 teaspoons taco seasoning
- 15 ounces black beans 1 can = 15 ounces beans
- ½ cup leafy greens like spinach, arugula or spring mix
Avocado Crema
- 1 large ripe avocado
- ½ cup sour cream or Greek yogurt ½ cup sour cream = approx. 5 ounces
- 2 tablespoons lime juice 1 large lime = approx. 2 tablespoons juice
- ½ teaspoon salt
- ¼ cup fresh cilantro optional, ¼ cup herbs = approx. 0.2 ounces
Instructions
Sweet Potato Quinoa Bowl
- Preheat your oven to 425°F.
- Rinse quinoa with clean water in a sieve and add it to a medium pot with the vegetable 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. Use clean hands or kitchen tongs to toss and evenly coat with the olive oil and taco seasoning. Then, spread the vegetables 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.
- Assemble your Sweet Potato Quinoa Bowls by adding the cooked quinoa, leafy greens, roasted sweet potato, corn, and red onion, and the warmed black beans. Add a dollop of Avocado Crema on top and enjoy!
Avocado Crema
- Slice the avocado in half and remove the pit. Add the avocado flesh, sour cream or greek yogurt, lime juice, salt, and cilantro (optional) to a food processor and blend until smooth.
Notes
- 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.
- This is a great recipe to use leftover quinoa for as well! Just reheat your leftover quinoa (detailed instructions for reheating quinoa in post) and skip step 2.
- For more recipes like this, check out this list of Quinoa Bowl Recipes.
- For more recipes using delicious spuds, check out this list of Easy Sweet Potato Recipes.