Mexican Quinoa Bowls with Black Beans and Sweet Potato
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Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 5.0 (5)

Mexican Quinoa Bowls with Black Beans and Sweet Potato

NUTRITION · PER SERVING40M COOK
CAL 30%·PRO 33%
CARBS 78G52% OF CAL
14G FIBER0G ADDED12G INTRINSIC52G OTHER12G TOTAL SUGAR
FAT 26G40% OF CAL
3G SAT23G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A colorful bowl of roasted sweet potato, fluffy quinoa, black beans, and fresh vegetables with a chili-lime dressing. Hearty, healthy, and naturally vegetarian.

mainmexicangrain bowlbowlbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 2
  • 1/2 pound sweet potato ((approx. 2 cups peeled and cubed))
  • 1 TBSP avocado oil (or olive oil)
  • ½ tsp cumin
  • ½ tsp chili powder
  • ¼ tsp salt
  • ¼ tsp cayennne pepper
  • ½ cup dry quinoa
  • ¾ cups water
  • ½-1 cup black beans ((drained + rinsed))
  • ½ cup chopped bell pepper ((any color))
  • ½ cup corn
  • ½ cup chopped tomato
  • ¼ cup finely chopped onion ((red or white))
  • 1 jalapeño
  • 2-3 TBSP fresh chopped cilantro (or scallions (or both!))
  • 2 TBSP avocado oil
  • 1 TBSP fresh lime juice
  • ¼ tsp chili powder
  • ⅛ tsp garlic powder
  • ⅛ tsp cumin
  • ⅛ tsp salt
PREP
20M
SODIUM
671MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.