Sweet potato, quinoa and black bean bowl

Ingredients

0 of 21 out on the counter

• 4 cups sweet potato in ¾-inch cubes, peeled
• 1 tbsp olive oil, for the sweet potato
• 2 tsp chili powder
• 1½ tsp ground cumin
• 1 tsp garlic powder
• ½ tsp black pepper
• ½ tsp salt, for the sweet potato
• 1 cup dry quinoa, rinsed
• 1 can (15 oz) no-salt-added black beans, drained and rinsed (about 1½ cups)
• 4 cups baby spinach
• 1 cup shredded red cabbage
• 4 medium scallions, sliced
• ¼ cup roasted unsalted pumpkin seeds
• 2 tbsp olive oil, for the dressing
• 4 tbsp lime juice (about 1½ limes)
• 1 tbsp cider vinegar
• ½ tsp ground cumin, for the dressing
• ¼ tsp salt, for the dressing
• ½ cup chopped cilantro
• 2¼ cups water, to cook the quinoa
• 2 tbsp water, for the dressing

All set! Everything is out. Time to bake.

Method

1. 1Heat 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.
2. 2Toss 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.
3. 3Roast 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.
4. 4While 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.
5. 5Take the pot off the heat, keep the lid on for 5 minutes, then fluff with a fork.
6. 6Whisk the 2 tbsp olive oil, lime juice, cider vinegar, the ½ tsp cumin, ¼ tsp salt and 2 tbsp water in a small bowl.
7. 7Warm the rinsed beans in a covered bowl in the microwave until hot all through, about 2 minutes.
8. 8Divide 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.
9. 9Store 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.