quinoa bowl recipe

Easy Sweet Potato Black Bean Quinoa Bowls drizzled with a zesty Cilantro Lime Crema. This fresh vegetarian meal is filled with roasted sweet potatoes, black beans, quinoa, roasted red peppers and corn. 

Easy Sweet Potato Black Bean Quinoa Bowls with Crema

potatoes,

olive oil

cumin

smoked paprika

garlic powder

salt

water

dry quinoa

red peppers, thinly sliced

red onion, thinly sliced

optional: jalapeno, sliced

avocado, sliced

cilantro

plain greek yogurt

red wine vinegar

lime juice

honey

dijon mustard

red pepper flakes

garlic

salt & pepper

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, rinse quinoa with water. Then add 2 cups of water and quinoa to a small sauce pan. Bring to a boil. Then cover and reduce to simmer for 15 minutes or until liquid is evaporated. Remove from heat and fluff quinoa with a fork.

To a small food processor add fresh cilantro, greek yogurt, red wine vinegar, lime juice, 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 Sweet Potato Bowls. To a large bowl add quinoa, sweet potatoes, black beans, roasted red pepper, red onion, avocado, corn and then drizzle with dressing. (optional sliced jalapenos)

Very yummy!  Al the flavors go well together. A balance of sweetness combined w spicy.

My mom made this for me and it was incredibly delicious! Will make again for sure.

Great! My husband and I loved this!  Wonderful combination of healthful ingredients and flavors.  Very straightforward and easy to make.

This is the bomb! Entire family loved it! Will be making again forsure! Double the dressing, it is awesome!

The cilantro lime crema doesn't have any lime. (Bowl is even better with roasted pepper and onion. Black beans and corn are good with a little roasting, too.)

https://www.youtube.com/watch?v=6XN-BMdWqek

Easy SWEET POTATO BLACK BEAN QUINOA BOWLS topped with a zesty Cilantro Dressing you’ll want to pour all over. A fresh vegetarian meal that will satisfy even those meat lovers!

For Recipe: https://www.joyfulhealthyeats.com/sweet-potato-black-bean-quinoa-bowls/

Sweet Potato Black Bean Quinoa Bowls

This Mediterranean quinoa bowls recipe is a fast weeknight dinner! It features this filling whole grain with chickpeas and a creamy tahini sauce.

Mediterranean Quinoa Bowls

kosher salt,

parsley

chickpeas

recipe Best Tahini Sauce

cucumber

cherry tomatoes

salad greens

Make the quinoa: Rinse the quinoa using a fine mesh strainer, then drain completely. Place it in a saucepan with 2 cups water. Bring to a boil, then reduce the heat to low. Cover the pot and simmer where the water is just bubbling for about 15 to 20 minutes, until the water has been completely absorbed. (Check by pulling back the quinoa with a fork to see if water remains.) Turn off the heat and let sit with the lid on to steam for 5 minutes, then fluff the quinoa with a fork. When done, stir in the olive oil, kosher salt, and chopped parsley. Taste and add additional salt as necessary.

Make the chickpeas: Drain and rinse the chickpeas. In a medium bowl, stir them together with the olive oil, cumin, and kosher salt.

Make the dressing: Make to Best Tahini Sauce. 

Assemble the bowls: Peel and chop the cucumber. Slice the tomatoes in half. In a large shallow bowl, place the greens, then top with quinoa, chickpeas, cucumber, and tomatoes. Drizzle with tahini dressing (about 2 tablespoons per bowl). Serve immediately. Leftovers keep in the refrigerator for a few days: keep all components separate for maximum freshness.

The best damn buddha bowl recipe there is.

Nourishing Buddha Bowls with Maple Roasted Chickpeas

chickpeas (14 ounces)

tsp salt

cinnamon

maple syrup

cayenne pepper

sweet potato,

quinoa, cooked

purple cabbage, shredded

kale, shredded

lemon juice

tahini

salt and pepper

Preheat the oven to 425 degrees and line 2 baking pans with parchment paper.

Pat your chickpeas with a paper towel until they&#8217;re mostly dry then toss them with the olive oil, salt, cinnamon, maple syrup and cayenne pepper. Place on a baking pan and bake for 30-35 minutes until golden brown and crispy.

Place the sweet potatoes on a separate pan and bake for 20-30 minutes until tender. (You can cook the sweet potatoes and chickpeas at the same time.)

To prepare the dressing, blend everything together until smooth.

To assemble your bowl, place quinoa on the bottom, and top with shredded cabbage, kale, quinoa, sliced avocado, sweet potato, and chickpeas. Top with the tahini dressing

This was awesome! Made it for dinner tonight and it was a hit- even the kiddo liked it

This buddha bowl is speaking to my heart!! Love all of the colors in there :)

Yummy! Whole family loved it....yes the kids were even loving the roasted chickpeas with maple syrup. Roasted the Kale.

Chickpeas made that way are amazing plus this smell. I love these kind of bowls. They are easy, simple and so so delicious! Thank you for this recipe Jessica :)

This Mediterranean quinoa bowl features fresh veggies, creamy avocado, spiced chickpeas, and protein-packed quinoa. A garlic yogurt sauce ties it all together, and fresh herbs and pickled onions take it over the top. It&#39;s a delicious weeknight dinner or healthy lunch!

Mediterranean Quinoa Bowl

cooked quinoa (from 1 cup uncooked)

Persian cucumbers (thinly sliced)

cherry tomatoes (halved)

avocados (diced)

Red Onions

mint parsley leaves

Aleppo pepper

Garlic Yogurt Sauce (see note)

Extra-virgin olive oil (for drizzling)

sea salt

Cook the quinoa according to this recipe.

Meanwhile, make the smoky chickpeas: Preheat the oven to 425°F and line a baking sheet with parchment paper.

Place the chickpeas on the baking sheet. Drizzle with olive oil and sprinkle with the smoked paprika, cumin, salt, and cayenne. Toss to coat and spread evenly on the baking sheet. Roast for 20 to 30 minutes, or until golden brown and crisp.

Assemble bowls with the quinoa, smoky chickpeas, cucumbers, tomatoes, and avocado. Top with pickled onions, mint, and pinches of Aleppo pepper. Drizzle with garlic yogurt sauce and serve.

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Easy Sweet Potato Black Bean Quinoa...

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Nourishing Buddha Bowls with Maple ...

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