Black Bean & Sweet Potato Quinoa Bowls

Deborah Lynch Burchell

Serves 4 servings

Black Bean & Sweet Potato Quinoa Bowls w. Chadon Beni Cream

This super delicious and awesome meatless dish is good for vegetarians and will be welcoming to meat lovers as well. It is so Good! I will say it's amazing!

15 minPrep Time

15 minCook Time

30 minTotal Time

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Ingredients

• Black Beans
• 1 can black beans, rinsed and drained (14ozs)
• 1 teaspoon olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon ground cumin
• 1 scallion, chopped, white part included
  
• Roasted Sweet Potato:
• 1 large sweet potato, peel and diced
• 1 tablespoon olive oil , divided
• 1 teaspoon Caribbean seasoning
  
• Quinoa
• 1 cup red quinoa
• 6 cups water
• 2 cloves garlic, minced
• 1 scallion, chopped
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon white or black pepper
• 3/4 teaspoon chili powder
• 1/2 teaspoon cumin
• Juice of half a lime
• 1/2 bell pepper , diced
• 4 leaves chadonbeni, chopped
  
• Chadobeni Cream Sauce
• 1/4 cup sour cream or plain yogurt
• 4 chadobeni leaves
• 1/4 teaspoon sugar
• 1/4 teaspoon white pepper
• 1/4 - 1/2 teaspoon salt
• Juice from half lime

Method

1. Black Bean
2. Heat olive oil, add garlic and saute for 30 seconds, add scallions and stir for 30 seconds, add drained black beans and cumin, stir to combine everything together. Set aside!
   
3. Roasted Sweet Potato:
4. Preheat oven to 425 degrees, then grease a baking sheet with cooking spray or with olive oil.
5. In a bowl, toss the diced sweet potato along with the olive oil and Caribbean spice , mix them with your hands to make sure they are coated. Spread them out in a single layer on your sheet pan, so they brown and not steam. (We do not want mashed potatoes here.)
6. Bake for 15-20 minutes, checking and giving them a stir halfway through.
   
7. Quinoa:
8. Bring 6 cups of water to boil in a medium saucepan.
9. Rinse and drain the red quinoa then add to the boiling water
10. Bring back the quinoa to a boil, then cover it with a lid and lower the heat to medium low.
11. Cook the quinoa for about 12 - 15 minutes, then using a very fine colander, strain quinoa and let sit in colander for about 5 minutes.
12. Place quinoa in a bowl and season with salt, garlic,scallion , white or black pepper, chili powder ,cumin, Juice of half a lime, bell pepper and chopped chadonbeni,.
    
13. Cilantro Cream Sauce
14. In a blender add all of the ingredients and blend until smooth.
    
15. Assembling the Bowls:
16. In 4 serving bowls divide the quinoa mixture.
17. Top the quinoa with the black beans and roasted sweet potato.
18. Drizzle the chadobeni cream on top
19. Garnish with more chadobeni or cilantro if desired.