Sweet Potato Quinoa Bowl
Sweet Potato Quinoa Bowl - Cooked hearty quinoa, roasted sweet potatoes, and a zesty black bean salad come together in this colorful, nourishing, and ultra-flavorful sweet potato quinoa bowl!
Servings: 4 servings
Calories: 1049kcal
Equipment
Ingredients
- 3 medium sweet potatoes peeled and cut into bite size pieces
- 2 tablespoon olive oil plus more for serving
- 1 teaspoon sea salt
- black pepper to taste
- 1 lb breakfast sausage I like to use beef sausage
- 2 cups quinoa cooked
Black Bean Corn Salad
- ½ medium onion chopped
- 1 clove garlic
- 15 oz black beans drained and rinsed
- 2 cups sweet corn
- 1 medium lime juice, plus more for serving
- ½ cup cilantro freshly chopped, plus more for garnish
Instructions
How to Roast Sweet Potatoes
- Preheat the oven to 350F. Line baking sheet with parchment paper. Add chopped sweet potatoes and drizzle olive oil over the top and season with salt and pepper to taste. Massage with hands to coat each piece, then bake for 20-25 minutes or until sweet potatoes are tender when pierced with a fork. Set aside to cool.
- Cook quinoa according to the package, or using instructions above.
- Make black bean and corn salad using these instructions.
- Saute beef breakfast sausage in the skillet until its cooked thru and no longer pink.
- To assemble the bowl, into a big bowl add cooked beef breakfast sausage, cooked quinoa, sweet potatoes, and black bean salad. Garnish with cilantro and black pepper, if needed season with salt. Serve with lime wedges. Totally optional - mix all of the ingredients together. Drizzle extra lime juice and splash a little bit of olive oil over the top and enjoy!
Video
Notes
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Nutrition
Calories: 1049kcal | Carbohydrates: 131g | Protein: 44g | Fat: 40g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 82mg | Sodium: 1414mg | Potassium: 1955mg | Fiber: 23g | Sugar: 13g | Vitamin A: 24430IU | Vitamin C: 16mg | Calcium: 143mg | Iron: 9mg