Description
A vibrant and nutritious bowl combining roasted sweet potatoes, black beans, and quinoa, perfect for quick weeknight meals or healthy brunch options.
Ingredients
Scale
- 1 cup quinoa
- 2 medium sweet potatoes, peeled and diced
- 1 can black beans, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Begin by cooking the quinoa according to the package instructions. Once it’s fluffy, set it aside.
- In a large pot, heat the olive oil over medium heat.
- Add the diced sweet potatoes and cook them until they are tender, which should take about 10-15 minutes.
- Stir in the black beans, chili powder, cumin, salt, and pepper, allowing everything to meld for about 5 minutes until heated through.
- Finally, serve the sweet potato and black bean mixture over the cooked quinoa. If you’re feeling fancy, garnish it with fresh cilantro!
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Can be frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 350mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg