Rainbow Quinoa Bowl by Erin Yeschin
INGREDIENTS:
Roasted Sweet & Purple Potatoes:
- 1 large sweet potato, peel and diced
- 6 small purple potatoes, peeled and diced
- 2 tsp extra virgin olive oil
- 1/2 tsp chili powder
- 1/4 tsp cumin
- 1/4 tsp kosher salt
- 1/4 tsp red pepper flakes
Quinoa:
- 1 cup quinoa
- 2 cups veggie broth
- 1/2 tsp kosher salt, divided
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp garlic powder
- Juice of half a lime
- 2 tablespoon cilantro, chopped
Raw Additions:
- 1 cup black beans, rinsed and drained
- 1 yellow pepper, diced
- 1 green pepper, diced
- 1 yellow squash, diced
- 1/2 cup of Sun-Dried Tomatoes (soaked for an hour, then diced
- 1 Avocado , sliced and cubed
- Cilantro for garnishing
INSTRUCTIONS
Roasted Sweet Potato:
- Preheat oven to 425 degrees then line a baking sheet with foil.
- Toss the diced potatoes in the olive oil and spices in a bowl until evenly coated.
- Lay it out in an even layer on the prepared baking sheet.
- Roast the potatoes for 13-15 minutes or until it is fork tender.
Quinoa:
- Rinse and drain the quinoa then put it in a medium sized sauce pan with the broth and 1/4 teaspoon of kosher salt.
- Bring the quinoa to a boil, then cover it with a lid and lower the heat to medium low.
- Cook the quinoa for about 15 minutes, until all of the liquid is absorbed.
- Remove from the heat and season the quinoa with the remaining 1/4 teaspoon of kosher salt, chili powder, cumin, garlic powder, lime juice, and cilantro.
Assembly:
- Place the quinoa in a bowl and add the black beans, yellow & green peppers, squash, sun-dried tomatoes and mix until blended.
- Fold in the roasted potatoes, adding more spices to suit your desired taste.
- Top with avocado and cilantro to serve.
Made in bulk and saved in an air-tight container, this dish can last for several days. Place it in a bowl on its own or mix with your favorite protein or layered inside a wrap – the possibilities are endless with this Rainbow Quinoa Hash!
Enjoy!
#theinspiredkitchen