Sweet Potato & Black Bean Quinoa Bowls w. Cilantro Cream

If you’ve been following my food and recipe posts, you probably know I am a huge fan of one bowl meals. These Sweet Potato and Black Bean Quinoa Bowls are primarily made up of those three main ingredients and seasoned with some spices. The black beans and quinoa are packed with protein and sweet potato adds in some healthy carbs. Topped off with the most glorious cilantro cream drizzle, you’ve got yourself a delicious and nutritious meal that is ever so simple to prepare.

Ingredients

Roasted Sweet Potato:

• 1 large sweet potato, peeled and diced
• 1 teaspoon extra virgin olive oil
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• 1/4 teaspoon Himalayan salt

Quinoa:

• 3/4 cup red quinoa
• 1 3/4 cups water
• 1/2 teaspoon Himalayan salt, divided
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• Juice of half a lime
• 2 tablespoon cilantro, chopped

Cilantro Cream Drizzle:

• 1/4 cup nonfat Greek yogurt (or vegan substitute)
• 1/4 cup cilantro, chopped
• 1/4 teaspoon honey (or desired sweetener)
• Juice of half a lime
• Pinch of Himalayan salt, garlic powder, and chili powder

Other Ingredients:

• 1 cup black beans, rinsed and drained
• Cilantro for garnish

Preparation

1. Preheat oven to 425 degrees line a baking sheet with parchment paper.
2. Toss the diced sweet potato in the olive oil and spices and lay it out in an even layer on the baking sheet.
3. Roast the sweet potatoes for 12-15 minutes or until tender.
4. Rinse and drain quinoa. then put it in a medium sized sauce pan with the water and 1/4 teaspoon of 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 from the heat and season the quinoa with the remaining 1/4 teaspoon of salt, chili powder, cumin, garlic powder, lime juice and cilantro.
5. Cilantro Cream Drizzle: In a blender add all of the ingredients and blend until smooth.
6. Assembling the Bowls: Divide the quinoa mixture into your bowls. Top with the black beans and roasted sweet potatoes. Drizzle cilantro cream on top with a spoon. Garnish with more cilantro and lime wedges, if desired.

Recipe adapted from Recipe Runner | A Spoonful of Flavor