Description
A nutritious and filling bowl made with sweet potatoes and quinoa.
Ingrédients
L'échelle
- 2 medium sweet potatoes, cubed
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 can black beans, drained and rinsed
- 1 red bell pepper, chopped
- 1 avocado, sliced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the sweet potatoes with olive oil, cumin, salt, and pepper.
- Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes.
- In a pot, combine quinoa and vegetable broth. Bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed.
- Fluff quinoa with a fork and set aside.
- In a bowl, combine quinoa, roasted sweet potatoes, black beans, and bell pepper.
- Top with sliced avocado and serve.
Notes
- You can add your choice of greens for extra nutrition.
- This dish can be served warm or cold.
- Store leftovers in the refrigerator for up to 3 days.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 30 minutes
- Catégorie: Main Dish
- Méthode: Baking and boiling
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 bowl
- Calories: 450
- Sucre: 5g
- De Sodium: 300mg
- La graisse: 15g
- Graisses Saturées: 2g
- Les Graisses Insaturées: 10g
- Les Gras Trans: 0g
- Les hydrates de carbone: 70g
- La fibre: 12g
- La protéine: 15g
- Le taux de cholestérol: 0mg
Mots-clés: sweet potato quinoa bowls