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southwest

Southwestern Sweetpotato Quinoa Bowl

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Southwestern Sweetpotato Quinoa Bowl

Our friend Gaby is at it again. This time, she packs a whole lot of superfood goodness into one delicious bowl with this recipe. 

Ingredients

For the bowl:

1 cup quinoa

1 bunch kale, finely sliced

2 tablespoons olive oil

1 medium lime, juiced

1⁄2 teaspoon salt

2 avocados

1 14-ounce can black beans, rinsed and drained

1⁄4 cup crumbled cotija cheese

Kosher salt, pepper and red pepper flakes to taste

 

For the Sweetpotatoes:

2 medium California sweetpotatoes (about 11⁄2 pounds), sliced into small, 1⁄4-­inch cubes

2 tablespoons olive oil

2 teaspoons ground cumin

1 teaspoon smoked paprika

1 1⁄2 teaspoons salt

 

One recipe Cilantro Vinaigrette 

Instructions

For the Sweetpotatoes:

  1. Preheat oven to 425 degrees F.

  2. On a large baking sheet, toss together the cubed California sweetpotatoes, oliveoil, salt, pepper and cumin and paprika. Once coated, evenly distribute the sweetpotatoes on the baking sheet.

  3. Transfer the California sweetpotatoes into the oven and roast for 25­-30 minutes until they are fork tender.

For the bowl:

  1. Cook the quinoa according to the package directions. Set aside.

  2. Toss the kale, olive oil, lime juice and salt in a large bowl and then add small groupings of the avocados, quinoa, black beans, cotija and sweetpotatoes. Season with salt, pepper and red pepper flakes and serve alongside the cilantro vinaigrette.

Original blog post can be found here.

Browse more recipes: AppetizersBeveragesBreakfastDessertMain DishesSaladsSide Dishes 

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Loaded Southwestern Quinoa Sweetpotatoes

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Loaded Southwestern Quinoa Sweetpotatoes

Bring your “A” game to the kitchen table and come fully prepared for your guests to be grabbing for seconds with MJ and Hungry Man’s Loaded Southwestern Quinoa Sweetpotatoes. This sweetpotato dish is locked and loaded with chicken, black beans, corn, quinoa  and more! 

Ingredients

8 California sweetpotatoes, washed & scrubbed

1 cup quinoa (I used ½ cup white & ½ cup red)

1 cup shredded rotisserie chicken

1 (15 oz) can low-sodium black beans, rinsed & drained

1 cup frozen corn, thawed

1 (10 oz) can Rotel (diced tomatoes w/ lime juice & cilantro)

1 tsp cumin

½ tsp salt & pepper

1 Tbs fresh lime juice

1 cup Mexican blend cheese

Cilantro for topping

Instructions

Preheat oven to 400ºF. Pierce sweetpotatoes with fork and wrap individually in foil. Bake for 45-50 min, or until fork tender.

1.       In the meanwhile, cook quinoa. Once cooked, add to large mixing bowl along with rest of ingredients, except for cheese and cilantro.

2.       Once potatoes are done, take them out of the oven and wait until they cool slightly, about 5 minutes. (leave the oven on). Slice in half lengthwise and stuff with generous amount of quinoa filling. Top with cheese and place back in the oven and bake until cheese melts, about 5 minutes.

3.       Top with cilantro and more lime juice, if you'd like, and dig in!

Browse more recipes: AppetizersBeveragesBreakfastDessertMain DishesSaladsSide Dishes 

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