Sweet Potato Quinoa Bowl
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Usually vegetarian bowls have so many hearty ingredients that are a step above a simple salad. If you pair the salad with a good source of plant based protein, enjoying a meatless meal is anything but a struggle.
The thing with salads and many vegetarian meals, is that there is a lack of protein that makes you hungry a couple of hours later. Black beans and quinoa add a good amount of protein, and the sweet potato adds vitamins and healthy carbs.
If you’re doing veg prep, You can have the sweet potato ready from an earlier dish, or roast them until they are soft with a bit of salt and pepper. This recipe makes enough for 2 servings, so its dinner and work lunch for the next day.
I am loving the bowl collection at Almacenes Siman, you can find from smaller bowls (perfect to mix the quinoa and seasonings), as well as big bowls to serve the quinoa salad if you’re eating at home.
Helga & Kitty
Sweet Potato Quinoa Bowl
Adapted from Spoonful of Flavor
Yields: 2 servings
Ingredients:
1 large cooked sweet potato, peeled and diced
1 teaspoon extra virgin olive oil
½ teaspoon chili powder
¼ teaspoon cumin
¼ teaspoon salt
½ cup cooked quinoa
Juice of half a lime
1 cup black beans, rinsed and drained
½ heads of romaine lettuce, chopped
Instructions:
- Prepare the sweet potato and black beans, and set aside. Season the quinoa with chili powder, cumin, salt and pepper.
- Add the lettuce to your bowl as a base, adding half the quinoa mix and half the sweet potato mix. Repeat with the second bowl.
- Serve with lime wedges.
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This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)
