| Level: | Easy |
| Total: | 45 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 1/4 cups tri-colored quinoa
- Kosher salt
- 1 pound sweet potato, peeled and cut into 1/2-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon ground coriander
- One 15-ounce can black beans, rinsed and drained
- 1 teaspoon soy sauce
- 1/2 teaspoon chipotle hot sauce (or your favorite hot sauce)
- 1 large avocado, seeded, peeled and diced
- 1/4 cup pepitas, chopped pistachios, almonds or your favorite nut
- Yogurt Dressing (see recipe below)
- 3/4 cup plain yogurt (not Greek)
- 1/4 cup finely chopped fresh flat-leaf parsley or cilantro
- 1 tablespoon fresh lime juice
- 1 small garlic clove, finely grated
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 450 degrees F.
- Put the quinoa in a sieve and rinse very well with cold water; shake gently to drain the excess water. Transfer the quinoa to a medium saucepan and add 1 1/2 cups water and 1/2 teaspoon salt. Bring to a simmer over medium-high heat, then cover, reduce the heat to low, and cook until all of the water is absorbed, about 16 minutes. Keep covered, off the heat, for 5 minutes then uncover and cool slightly.
- Meanwhile, toss the sweet potatoes with the oil, coriander and 1/2 teaspoon salt and spread on a rimmed baking pan in a single layer. Bake until just tender and browned in spots, about 20 minutes. Add the beans, soy sauce and hot sauce to the pan and stir to mix.
- Spoon the quinoa into bowls and top with the sweet potato-black bean mixture. Top with avocado and pumpkin seeds and drizzle with the dressing.
- Whisk the yogurt, parsley, lime juice and garlic together in a medium bowl and season with salt and pepper to taste.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 607 |
| Total Fat | 22 g |
| Saturated Fat | 4 g |
| Carbohydrates | 86 g |
| Dietary Fiber | 20 g |
| Sugar | 8 g |
| Protein | 20 g |
| Cholesterol | 6 mg |
| Sodium | 942 mg |
Reviews
I’m so glad I finally tried this recipe, even though I hated heating my oven up so high in Tucson, AZ in the summer! It turned out so flavorful, I really enjoyed it. I didn’t use hot sauce but did add a shake of cayenne and garlic salt to the sweet potato. I also opted for cilantro rather than parsley in the dressing. As another reviewer noted, it’s hard to find plain yogurt that isn’t Greek so I used it anyway and don’t know why the recipe says not to use Greek yogurt. I’ll make this again when the weather is cooler.
This recipe was a hit with my vegetarian daughter. The only thing I didn’t make was the dressing because I couldn’t find plain yogurt and it says not to use Greek which is all you can find on the shelves these days.
Bit bland but definitely worth trying again!
This is amazing! There are quite a few steps but it’s definitely worth it. I loved the chipotle hot sauce as it gave a nice smoky kick. So healthy! Thanks, Valerie!
My family went nuts over this.my daughter want me to make it every day for her. The best part is it was so simple to make. This is a keeper
I really enjoyed this and plan to make it again, but I’ll probably change things up next time to boost the flavor of the quinoa, black bean, sweet potato mix. 1. For the liquid the quinoa cooks in, I’ll do part water part broth and maybe throw in some garlic powder or the coriander. It tasted a little muted. 2 I’ll cut the amount of quinoa maybe by half a cup. I felt like I wanted more of the beans, sweet potato, and dressing especially since that’s where most of the flavor was. 3. Oh my goodness! I never tried chipotle hot sauce before, but thought I’d try it, and it was so good. That’s what really gave the quinoa, bean, sweet potato mix flavor so I’m going to double that next time. Again, very good, I just like flavor to smack me in the face.
My first quinoa bowl and it was as easy to make as Valerie made it look and equally delicious !
I added chipotle chili powder. Amazing
I added tofu sautéed in chili, cumin and chipotle sauce and used almond milk yoghurt for a delicious vegan dinner!
Loved it! I added some spicy salsa to give it an extra kick. I especially like the dressing using fresh cilantro, lime and garlic.