Need a good healthy and filling make-ahead meal? These Quinoa Bowls are loaded with black beans, vitamin-packed sweet potatoes, sweet corn and smokey red peppers!
INGREDIENTS:
- 2 sweet potatoes, peeled and diced
- 2 tablespoon CannaOil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 cups of water
- 1 cup dry quinoa
- 1 cup low sodium black beans, drained and rinsed
- 1 cupf no salt sweet corn, drained and rinsed
- 2 roasted red peppers, thinly sliced
- 1/3 cup red onion, thinly sliced
- {optional} jalapeno, sliced
- 2 avocado, sliced
CILANTRO DRESSING:
- 1/2 cup fresh cilantro
- 1/3 cup plain greek yogurt
- 3 tablespoon red wine vinegar
- 2 tablespoon olive oil
- 1 tablespoon CannaHoney
- 1 teaspoon dijon mustard
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1 garlic clove
- salt & pepper to taste
INSTRUCTIONS
- Preheat oven to 400.
- In a small bowl, add olive oil, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt. Mix together.
- In a large bowl, add sweet potatoes and the olive oil seasoning. Toss to coat the potatoes with the mixture.
- Spread the sweet potatoes on a baking sheet in a single layer.
- Bake for 20 minutes. Remove and set aside.
- In the meantime add water to a small saucepan. Bring water to a boil. Add quinoa to the pot. Cover and return to a boil, then reduce to simmer for 10-12 minutes or until liquid is evaporated. Then fluff quinoa with a fork.
- In a small food processor or blender add fresh cilantro, greek yogurt, red wine vinegar, olive oil, honey, dijon mustard, red pepper flakes, ground cumin, smoked paprika, garlic clove, salt and a pepper to taste. Blend until smooth and cilantro is finely chopped.
- Assemble the burrito bowls. Quinoa, sweet potatoes, black beans, roasted red pepper, red onion, avocado, corn, and then drizzle with dressing. (optional sliced jalapeños)
