Ingredients:
- 2 medium sweet potatoes, peeled and diced
- 1 cup dry quinoa
- 2 cups of water
- 1 cup low-sodium black beans, drained and rinsed
- 1 red bell pepper, thinly sliced
- ⅓ cup red onion, thinly sliced
- 1 avocado, sliced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- fresh lime juice, if desired
Directions:
Preheat oven to 400. In a small bowl, add olive oil and all dry spices and stir until mixed. In a large bowl, add sweet potatoes and the olive oil seasoning, tossing to coat. Spread the sweet potatoes in a single layer on a lined baking sheet. Bake potatoes for 20 minutes. While baking, add water to a small saucepan and bring to a boil. Bring the quinoa to a boil, then cover with a lid and lower the heat to medium low. Cook for 12-15 minutes, or until all the liquid is absorbed, then fluff with a fork. Toss quinoa, sweet potatoes, black beans, red onion and red pepper together. Separate into 4 bowls and serve with sliced avocado and a squeeze of fresh lime juice, if desired. Serves 4.
Nutritional Info Per Serving:
Calories: 291 Protein: 8g Carbs: 41g
