Picture this: a cozy evening where you craft a wholesome sweet potato and quinoa bowl that's not just satisfying but also sings with flavor. It’s simple enough for any weekday dinner, yet feels special like Sunday’s best. We roast sweet potatoes to caramelized perfection, simmer quinoa until it's fluffy, and toss in sautéed beans and crisp bell peppers. Then, imagine topping it all off with a creamy avocado lime mash that adds the perfect zest. This dish is your go-to for a filling meal that keeps kitchen time minimal but brings maximum enjoyment. Perfect for feeding both body and spirit!
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Get ready to embark on a culinary adventure with this vibrant sweet potato and quinoa bowl, perfect for feeding four hungry souls. This delightful dish brings together the earthy goodness of roasted sweet potatoes, fluffy quinoa, savory beans, crunchy bell peppers, and a creamy avocado lime mash. It's a harmonious blend of flavors and textures that promises to satisfy your vegetarian cravings effortlessly. Let's dive into creating this wholesome and flavorful meal!
Steps to follow
1
Preheat the oven to 400°F (200°C). Cube the sweet potato, toss with olive oil, salt, and pepper, and spread on a baking sheet. Roast until tender.
2
Rinse quinoa under cold water. In a medium saucepan, bring the vegetable broth to a boil, add the quinoa, reduce heat to low, cover, and simmer until the liquid is absorbed.
3
Drain and rinse the black beans. Dice the red bell pepper. Heat olive oil in a pan over medium heat, add the beans, corn, and bell pepper, season with salt, pepper, cumin, chili powder, and garlic powder. Sauté until heated through.
4
In a bowl, mash the avocados with the juice of one lime and a pinch of salt. Mix until smooth, then fold in chopped fresh cilantro to taste.
5
In serving bowls, layer the cooked quinoa, roasted sweet potatoes, sautéed bean mixture, and top with a dollop of avocado lime mash. Serve immediately for a warm, comforting vegetarian bowl.
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