Lunch Sweet potato, quinoa and black bean bowl Full of fiber Makes4 servingsTotal50 minDietVegan Keep screen on Photograph made with AI (Gemini), staged from the recipe Ingredients½×1×2×USMetric0 of 214 cups sweet potato in ¾-inch cubes, peeled1 tbsp olive oil, for the sweet potato2 tsp chili powder1½ tsp ground cumin1 tsp garlic powder½ tsp black pepper½ tsp salt, for the sweet potato1 cup dry quinoa, rinsed1 can (15 oz) no-salt-added black beans, drained and rinsed (about 1½ cups)4 cups baby spinach1 cup shredded red cabbage4 medium scallions, sliced¼ cup roasted unsalted pumpkin seeds2 tbsp olive oil, for the dressing4 tbsp lime juice (about 1½ limes)1 tbsp cider vinegar½ tsp ground cumin, for the dressing¼ tsp salt, for the dressing½ cup chopped cilantro2¼ cups water, to cook the quinoa2 tbsp water, for the dressing MethodHeat the oven to 400 °F with a rack in the middle. Oven heat is not changed by altitude. Line a rimmed baking sheet with parchment.Toss the sweet potato with 1 tbsp olive oil, the chili powder, the garlic powder, the pepper, 1 tsp of the cumin and ½ tsp salt. Spread it in one layer on the sheet.Roast 20 minutes. Stir the cubes, then roast 15 to 20 minutes more, until the edges are browned and a fork goes in with no push.While the potato roasts, put the quinoa and 2¼ cups water in a pot. Bring to a boil, turn the heat to low, cover, and simmer. At 5,300 ft water boils near 203 °F, so give it 18 to 20 minutes instead of 15, until the little spiral tails show and the water is gone.Take the pot off the heat, keep the lid on for 5 minutes, then fluff with a fork.Whisk the 2 tbsp olive oil, lime juice, cider vinegar, the ½ tsp cumin, ¼ tsp salt and 2 tbsp water in a small bowl.Warm the rinsed beans in a covered bowl in the microwave until hot all through, about 2 minutes.Divide the spinach among 4 bowls. Add the quinoa, sweet potato, beans and red cabbage. Scatter on the scallions, pumpkin seeds and cilantro, then drizzle with the dressing.Store leftovers in parts: dressing in a jar, the rest in a tub, for up to 4 days. Cool the cooked parts within 2 hours before they go in. Reheat the potato, quinoa and beans to 165 °F, then add the cold spinach, cabbage and dressing. NutritionEstimatedPer bowl (about 2½ cups) · serving size 1 of 4Calories521Total fat17.4 gSaturated fat2.5 gSodium587 mgTotal carbohydrate77.1 gDietary fiber15.3 gTotal sugarsat least 7.4 g (1 row carries no value)Protein18.0 g Share Share this recipe Print view Save to an app All recipes asharedpalate.com · asharedpalate.com/sweet-potato-quinoa-bowl
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