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Wholesome Quinoa and Sweet Potato Bowl

A warming and nourishing bowl featuring roasted sweet potatoes, nutty quinoa, and black beans, this dish is comforting and easy to customize.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Vegetarian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Bowl
  • 1 cup quinoa Rinse under cool water to remove bitterness.
  • 2 cups water Use vegetable broth for extra flavor.
  • 2 medium sweet potatoes, peeled and chopped Chop into bite-sized pieces for even roasting.
  • 1 can black beans, drained and rinsed Ensure they are well-rinsed to remove canned taste.
  • 2 cups spinach Fresh spinach wilts beautifully.
  • 2 tablespoons olive oil Helps sweet potatoes caramelize.
  • 2 cloves garlic, minced Adds warmth and depth.
  • 1 teaspoon cumin Adjust to taste.
  • to taste salt and pepper Essential for flavoring.

Method
 

Preparation
  1. Rinse the quinoa under cool water in a fine-mesh strainer to remove bitterness.
  2. In a medium-sized pot, combine rinsed quinoa and water. Bring to a gentle boil, then reduce heat and cover. Cook for about 15 minutes until water is absorbed. Fluff with a fork.
  3. Preheat your oven to 425°F (220°C). Toss sweet potatoes with olive oil, salt, and pepper, then spread them on a baking sheet in a single layer. Roast for about 25 minutes, flipping halfway through.
  4. In a skillet, add a bit of olive oil and the minced garlic. Sauté until fragrant, then add spinach and cook until wilted.
  5. In a large bowl, combine cooked quinoa, roasted sweet potatoes, black beans, and wilted spinach. Season with cumin, salt, and pepper to taste.

Notes

For texture, consider adding toasted nuts or seeds. Customize with avocado or tahini. Leftovers can be turned into burritos or breakfast scrambles.