Quinoa, Black Bean & Sweet Potato Bowls with Green Sauce
  • CourseMain Dish, Salad
  • CuisineBudget-friendly, Gluten-free, Vegan, Vegetarian
Servings
2people
Servings
2people
Ingredients
Grain Bowls
  • 1cup quinoa
  • 115oz. can Field Day black beans, drained
  • 3medium sweet potatoes, peeled and cubed
  • 2cloves garlic, minced
  • 1/2 shallot, peeled and diced
  • 1 1/2cups water
  • 2Tbsp. olive oil
  • 1/2tsp. sea salt
  • 1pinch black pepper, freshly ground
Green Sauce
  • 1bunch cilantro, chopped; reserve 1 Tbsp. for garnish
  • 1/2 shallot, peeled and diced
  • 2Tbsp. lime juice, freshly squeezed
  • 3Tbsp. olive oil
  • 1/4tsp. sea salt
  • 1pinch black pepper, freshly ground
Instructions
  1. Preheat oven to 450°F. Peel sweet potatoes and dice into small cubes. Combine cubed sweet potatoes in a small bowl with 1 Tbsp. olive oil, ½ tsp. sea salt, and 1 pinch freshly ground black pepper. Mix until evenly coated. Place cubed sweet potatoes onto baking sheet and roast 20 minutes, until caramelized.
  2. While sweet potatoes are roasting, place quinoa and 1 ¼ cups water in a pot over medium heat. Bring to a boil; cover and reduce heat to low. Cook 15–20 minutes until water is absorbed and quinoa is tender. Add ¼ cup water, as necessary, to fully cook quinoa.
  3. While quinoa is cooking, place all green sauce ingredients into a blender or food processor. Pulse for 1 minute until well incorporated. Alternatively, place ingredients in small bowl and stir well to incorporate. Set aside green sauce.
  4. Heat 1 Tbsp. olive oil in sauce pan over medium heat. Add diced shallot and minced garlic; sauté 1–2 minutes until shallots are translucent. Add black beans and ¼ cup water. Bring to a simmer and cook 3–4 minutes, stirring occasionally. Remove from heat.
  5. Divide quinoa between two bowls. Top with black beans, sweet potatoes, and remaining chopped cilantro. Drizzle with green sauce. Garnish with lime wedges.
Recipe Notes

Recipe presented by East Side Table

Photo courtesy of Amanda Paa of Heartbeet Kitchen

Quinoa, Black Bean & Sweet Potato Bowls with Green Sauce
Print Recipe
  • CourseMain Dish, Salad
  • CuisineBudget-friendly, Gluten-free, Vegan, Vegetarian
Servings
2 people
Servings
2 people
Ingredients
Grain Bowls
  • 1 cup quinoa
  • 1 15oz. can Field Day black beans, drained
  • 3 medium sweet potatoes, peeled and cubed
  • 2 cloves garlic, minced
  • 1/2 shallot, peeled and diced
  • 1 1/2 cups water
  • 2 Tbsp. olive oil
  • 1/2 tsp. sea salt
  • 1 pinch black pepper, freshly ground
Green Sauce
  • 1 bunch cilantro, chopped; reserve 1 Tbsp. for garnish
  • 1/2 shallot, peeled and diced
  • 2 Tbsp. lime juice, freshly squeezed
  • 3 Tbsp. olive oil
  • 1/4 tsp. sea salt
  • 1 pinch black pepper, freshly ground
Servings: people
Units:
Instructions
  1. Preheat oven to 450°F. Peel sweet potatoes and dice into small cubes. Combine cubed sweet potatoes in a small bowl with 1 Tbsp. olive oil, ½ tsp. sea salt, and 1 pinch freshly ground black pepper. Mix until evenly coated. Place cubed sweet potatoes onto baking sheet and roast 20 minutes, until caramelized.
  2. While sweet potatoes are roasting, place quinoa and 1 ¼ cups water in a pot over medium heat. Bring to a boil; cover and reduce heat to low. Cook 15–20 minutes until water is absorbed and quinoa is tender. Add ¼ cup water, as necessary, to fully cook quinoa.
  3. While quinoa is cooking, place all green sauce ingredients into a blender or food processor. Pulse for 1 minute until well incorporated. Alternatively, place ingredients in small bowl and stir well to incorporate. Set aside green sauce.
  4. Heat 1 Tbsp. olive oil in sauce pan over medium heat. Add diced shallot and minced garlic; sauté 1–2 minutes until shallots are translucent. Add black beans and ¼ cup water. Bring to a simmer and cook 3–4 minutes, stirring occasionally. Remove from heat.
  5. Divide quinoa between two bowls. Top with black beans, sweet potatoes, and remaining chopped cilantro. Drizzle with green sauce. Garnish with lime wedges.
Recipe Notes

Recipe presented by East Side Table

Photo courtesy of Amanda Paa of Heartbeet Kitchen

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