By Brittanie Peterson
Rinse 1 cup of quinoa under cold water and drain. In a medium saucepan, combine the quinoa with 2 cups of water. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes or until all the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
While the quinoa is cooking, heat 1 tablespoon of olive oil in a pan over medium heat. Add 1 cup of black beans and cook, stirring occasionally, for 5 minutes until heated through.
In a large mixing bowl, combine the cooked quinoa, heated black beans, and 2 cups of roasted sweet potato cubes.
Halve the cherry tomatoes to make 1 cup and add them to the mixing bowl. Chop 1/4 cup of cilantro and add it to the bowl.
If using a whole avocado, peel and dice for 1 cup worth or prepare 1 cup of avocado salsa. Add this to your bowl.
Squeeze the juice of 1 lime over the mixture in the bowl. Drizzle with the remaining 1 tablespoon of olive oil, add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Toss all the ingredients gently to combine. Adjust seasoning with more salt and lime juice if desired. Serve immediately and enjoy your Mexican Quinoa Grain Bowl with Roasted Sweet Potato.
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By Brittanie Peterson
This Mexican Cuisine Vegetarian Gluten-Free Healthy Eating recipe is ready in 45 minutes and features Quinoa, Black beans, Roasted sweet potato cubes and other delicious ingredients. Contains 450 calories total.
Rinse 1 cup of quinoa under cold water and drain. In a medium saucepan, combine the quinoa with 2 cups of water. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes or until all the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
While the quinoa is cooking, heat 1 tablespoon of olive oil in a pan over medium heat. Add 1 cup of black beans and cook, stirring occasionally, for 5 minutes until heated through.
In a large mixing bowl, combine the cooked quinoa, heated black beans, and 2 cups of roasted sweet potato cubes.
Halve the cherry tomatoes to make 1 cup and add them to the mixing bowl. Chop 1/4 cup of cilantro and add it to the bowl.
If using a whole avocado, peel and dice for 1 cup worth or prepare 1 cup of avocado salsa. Add this to your bowl.
Squeeze the juice of 1 lime over the mixture in the bowl. Drizzle with the remaining 1 tablespoon of olive oil, add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Toss all the ingredients gently to combine. Adjust seasoning with more salt and lime juice if desired. Serve immediately and enjoy your Mexican Quinoa Grain Bowl with Roasted Sweet Potato.
Calories per Serving: 450
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