Quinoa Bowl with Roasted Sweet Taters and Black Beans



SERVES 3PREP 20mCOOK 30m

Credit: Derek Sarno

4cups

quinoa, cooked

2medium

sweet potatoes, diced into cubes

1head

broccoli florets

1cup

peas, frozen or fresh

1can

black beans, drained and rinsed

1cup

baby spinach

½ cup

cherry tomatoes, halved

2

green onions, slivered

1teaspoon

granulated garlic

½ teaspoon

smoked paprika

coarse salt, to taste

pepper, to taste

mint leaves, shaved

chili peppers

  1. Preheat oven to 200°C/400°F (fan).

  2. In a bowl, combine the mint leaves, a pinch of salt and pepper. Set aside.

  3. In a half full medium sized pot of water, boil the sweet potato until just soft enough to pierce with a fork (~5 mins). Stir in the broccoli florets and cook for another minute. Drain. Place in mixing bowl.

  4. Lightly combine with the garlic and a pinch of salt and pepper. Arrange on parchment paper-lined baking sheet to one side.

  5. In a heated large pan over medium heat, sauté cherry tomatoes for 1 min. Add to cook black beans, smoked paprika, a pinch of granulated garlic, salt, and pepper for another minute. Arrange the mixture next to the broccoli and sweet potato.

  6. In the same pan, add the baby spinach and wilt for 1 min. Remove from pan. Arrange on the baking sheet with the other ingredients.

  7. At the time of serving, roast everything on the baking sheet to warm and finish (~10 mins).

  8. Serve into bowls by adding quinoa-peas, broccoli, sweet potatoes, beans and tomatoes and spinach.

  9. Garnish with green onion and chili peppers.