Sweet Potato Black Bean Quinoa Bowls
Author: Healthy Steps
Servings: 2-3 people
3 large sweet potatoes
1 cup quinoa
1 can black beans, drained
2 ears of fresh corn, cut off the cob
¼ cup red onions, cut in slivers
1 jalapeño, minced
1 jar marinated bell peppers, chopped
1 avocado, sliced
½ cup plain yogurt
1 lemon, juiced
½ cup cilantro leaves
½ cup basil leaves
3 TBS olive oil
Cook quinoa. Begin by rinsing the quinoa and placing into a saucepan. Add 2 cups water to 1 cup quinoa. Place on a simmer, covered with a lid, for 12-15 min or until the water is evaporated. Fluff with a fork.
Roast sweet potatoes. Peel sweet potatoes and cut into bite size pieces. Toss with olive oil, salt and pepper (can add other seasonings like garlic powder or onion powder, etc.). Roast for 30 minutes at 350 degrees F or until tender when pierced with a fork.
Drin black beans. Prep all other ingredients.
Assemble dressing. In a blender add yogurt, lemon juice, cilantro, basil, salt and pepper. Blend adding just a few tablespoons of olive oil, just enough to blend well.
With each serving, place in a bowl each of the ingredients: roasted sweet potatoes, cooked quinoa, black beans, corn, red onion, jalapeño, marinated peppers and avocado. Drizzle with dressing and serve hot or cold.