Quinoa Bowl with Roasted Sweet Taters and Black Beans


Credit: Derek Sarno


quinoa, cooked


sweet potatoes, diced into cubes


broccoli florets


peas, frozen or fresh


black beans, drained and rinsed


baby spinach

½ cup

cherry tomatoes, halved


green onions, slivered


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.