Sweet Potato and Black Bean Quinoa Bowls
Yield: 3 servings
A delicious, filling, meatless meal that will please everyone!
Roasted Sweet Potato:
Preheat oven to 425 degrees then line a baking sheet with foil and spray it with cooking spray.
Toss the diced sweet potato in the olive oil and spices and lay it out in an even layer on the prepared baking sheet. Roast the sweet potato for 12-15 minutes or until it is fork tender.
Rinse and drain the red quinoa then put it in a medium sized sauce pan with the water and 1/4 teaspoon of kosher salt. Bring the quinoa to a boil, then cover it with a lid and lower the heat to medium low. Cook the quinoa for about 15 minutes, until all of the liquid is absorbed.
Remove quinoa from the heat and season with the remaining 1/4 teaspoon of kosher salt, chili powder, cumin, garlic powder, lime juice, and cilantro.
Serving: 0g, Calories: 300kcal, Carbohydrates: 52g, Protein: 14g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 1mg, Sodium: 635mg, Potassium: 617mg, Fiber: 9g, Sugar: 3g, Vitamin A: 6453IU, Vitamin C: 1mg, Calcium: 75mg, Iron: 4mg
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