Southwest Sweet Potato Quinoa Bowl - Vegan
The Southwest Sweet Potato Quinoa Bowl is a vibrant and nutritious dish that brings together the rich flavors of the Southwest. With perfectly roasted sweet potatoes mingling with nutty quinoa, black beans, and crisp corn, this bowl offers a diverse array of textures and tastes. Topped with creamy avocado and fresh cilantro, and accompanied by a squeeze of lime, it's a feast for both the eyes and palate.
Ingrédients
- 2 medium sweet potatoes, peeled and diced
- 1 cup quinoa, rinsed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can black beans, drained and rinsed
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1 avocado, avocado, sliced
- 1/4 cup fresh cilantro, chopped
- 1 lime, lime, cut into wedges
Instructions
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, toss the diced sweet potatoes with 1 tablespoon of olive oil, smoked paprika, ground cumin, chili powder, garlic powder, onion powder, salt, and pepper until evenly coated.
- Spread the sweet potatoes in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
- While the sweet potatoes are roasting, cook the quinoa according to the package instructions.
- In a large bowl, combine the cooked quinoa, black beans, and corn kernels.
- Once the sweet potatoes are done, add them to the quinoa mixture. Drizzle with the remaining tablespoon of olive oil and toss to combine.
- Serve the mixture in bowls, topped with avocado slices, chopped cilantro, and lime wedges on the side for squeezing.
Nutrition (per 100g)
Serving: 100g | Calories: 450kcal | Carbohydrates: 55g | Protéines: 12g | Fat: 21g | Sucre: 8g
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