Our friend Gaby is at it again. This time, she packs a whole lot of superfood goodness into one delicious bowl with this recipe.
Southwestern Sweetpotato Quinoa Bowl
Ingredients:
2 medium sweetpotatoes (about 1 1/2 pounds), cut into 1/4-inch cubes
2 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 1/2 teaspoons salt
For the bowl
1 cup quinoa
1 bunch kale, finely sliced
2 tablespoons olive oil
Juice of 1 lime
1/2 teaspoon salt
2 avocados
One 14-ounce can black beans, rinsed and drained
1/4 cup crumbled cotija cheese
Kosher salt, black pepper, and red pepper flakes to taste
One recipe Cilantro Vinaigrette
Instructions:
Preheat oven to 425 degrees F.
On a large baking sheet, toss together the cubed California sweetpotatoes, oliveoil, salt, pepper and cumin and paprika. Once coated, evenly distribute the sweetpotatoes on the baking sheet.
Transfer the California sweetpotatoes into the oven and roast for 25-30 minutes until they are fork tender.
To make the bowl: Cook the quinoa according to the package directions. Set aside.
Toss the kale, olive oil, lime juice, and salt in a large bowl and then add small groupings of the avocados, quinoa, black beans, cheese, and sweetpotatoes. Season with salt, pepper and red pepper flakes and serve alongside the cilantro vinaigrette.
Original blog post can be found here.
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