Pieces of sauteed sweet potato combine with quinoa, black beans, salsa, cilantro and Mexican cheese in this Southwestern Veggie Quinoa Bowl — a great, healthy option for autumn menus.
Recipe from Holly Clegg, The Healthy Cooking Blog; recipe and photo courtesy of Louisianna Sweet Potato Commission
Makes 6 1-cup servings
¾ c. quinoa
1½ c. water
1 c. chopped onion
1 red bell pepper, cored and chopped
1 c. chopped peeled sweet potato
1 t. minced garlic
1 t. ground chili powder
1 t. ground oregano
½ t. ground cumin
1 (15-ounce) can black beans, rinsed and drained
1½ c. salsa
¼ c. fresh chopped cilantro
1 c. reduced-fat Mexican blend cheese
Roasted chicken (optional)
Diced avocado, tomatoes, and cilantro, for garnish
Preheat oven 350°F. Coat 9-inch baking dish with nonstick cooking spray.
In medium nonstick pot, combine quinoa and water. Bring to boil, reduce heat and cook, covered about 17 to 20 minutes or until water absorbed and quinoa cooked. Remove from heat and fluff with fork. Set aside.
Meanwhile, in large nonstick pan coated with nonstick cooking spray, sauté onion, bell pepper, sweet potato, and garlic until tender, about 5-7 minute or until tender. Add chili powder, oregano, and cumin.
To vegetables, add cooked quinoa, black beans, salsa, and cilantro.
Transfer quinoa mixture into prepared baking dish. Top with cheese. Bake 20 minutes or until cheese is melted. Serve.
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