These Quinoa & Sweet Potato bowls are quick, healthy, and delicious. And they’re packed with flavor from roasted sweet potatoes, fresh veggies, and topped with a zesty avocado dressing.
For the Bowl:
1 Sweet Potato
2 tsp Vera Cruz Chili Oil
1 tsp Peruvian Pink Sea Salt
½ cup Quinoa
½ cup cooked Black Beans, drained
½ Red Bell Pepper, diced
½ Avocado, sliced
1 TBSP Cilantro, chopped
For the Dressing:
¼ cup Plain Greek Yogurt
½ tsp Peruvian Pink Sea Salt
- Preheat oven to 425°F.
- Peel and dice sweet potatoes. Place on a lined baking sheet, drizzle with olive oil and season with salt. Bake until tender, about 20 - 30 minutes.
- While sweet potatoes are baking, rinse quinoa thoroughly and prepare according to package directions.
- To make the dressing: in a bowl, mash avocado then blend in yogurt, Jalapeño Lime Vinegar and salt.
- Assemble bowl with quinoa, sweet potatoes, black beans, bell pepper, avocado and cilantro. Top with dressing and enjoy!