Southwest Sweet Potato, Quinoa, and Black Bean Bowls
Ingredients
- 2 (16-oz) pkg peeled, cubed sweet potatoes
- 2 Tbsp Mexican seasoning (such as McCormick Perfect Pinch)
- 2 Tbsp olive oil
- ¾ tsp kosher salt
- 2 (10-oz) pkg frozen Southwest-style quinoa (such as Path of Life)
- ¼ cup chopped fresh cilantro
- ½ cup roasted, salted almonds, coarsely chopped
- 2 avocados, sliced
- ½ cup refrigerated yogurt salsa dressing (such as Bolthouse Farms)
Instructions
- Preheat oven to 450°F. Combine potatoes, seasoning, oil, and salt on a large rimmed baking sheet; spread in single layer. Bake 20 to 25 minutes or until browned, turning once.
- Meanwhile, cook quinoa according to package directions.
- Divide quinoa among 6 bowls; arrange potatoes, cilantro, nuts, and avocado on quinoa. Serve with dressing.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
483
|
483
|
| Fat (g) | 25 | 25 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 10 | 10 |
| Carb (g) | 60 | 60 |
| Fiber (g) | 12 | 12 |
| Sodium (mg) | 985 | 985 |
Quick & Healthy Meal Plan
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