Spicy Southwest Quinoa Bowl Explosion!
Savor a vibrant quinoa bowl packed with seasoned sweet potatoes, black beans, and zesty lime for a flavorful, healthy meal.
Ingredients
- 1 cup uncooked quinoa
- zest + juice of 1 lime
- 2 sweet potatoes, chopped
- 2 tablespoons olive oil
- 2 teaspoons Old El Paso Taco Seasoning
- 1 can black beans, rinsed and drained
- salt and pepper to taste
- 1/3 cup fresh cilantro, chopped
- sliced avocado
Instructions
- Cook quinoa according to package directions until tender. Fluff with a fork.
- While quinoa cooks, preheat oven to 425°F (220°C). Toss chopped sweet potatoes with olive oil, taco seasoning, salt, and pepper. Roast for 20-25 minutes, or until tender and slightly charred.
- In a bowl, combine the cooked quinoa with lime zest, lime juice, and chopped cilantro. Season with salt and pepper to taste.
- Rinse and drain the black beans.
- Assemble the bowls: Create a base of the seasoned quinoa. Top with roasted sweet potatoes and black beans.
- Garnish generously with sliced avocado and extra cilantro.
- Serve immediately and enjoy the explosion of flavors!
Notes
- For extra spice, add a pinch of cayenne pepper to the vinaigrette.
- Roast the sweet potatoes and tomatillos on the same baking sheet to save time.
- Feel free to swap black beans for pinto beans or add corn for extra sweetness. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Roast the sweet potatoes and tomatillos on the same baking sheet to save time.
- Feel free to swap black beans for pinto beans or add corn for extra sweetness. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.