Quinoa patates douces (Print Version)
# Ingredients:
→ For the quinoa bowl
01 -
2 medium avocados, sliced
02 -
1 cup (250g) of quinoa
03 -
2 large sweet potatoes (around 900g), peeled and diced
04 -
A handful of fresh cilantro, chopped
05 -
2 tablespoons of olive oil
06 -
1 teaspoon of smoked paprika
07 -
Salt and pepper to taste
08 -
1 can (400g) of black beans, rinsed and drained
09 -
Vegan sour cream, for topping
10 -
Lime wedges, optional for serving
→ For the tahini dressing
11 -
3 tablespoons of fresh lemon juice
12 -
A pinch of salt and pepper
13 -
3 tablespoons of olive oil
14 -
2 teaspoons of sesame paste (tahini)
# Instructions:
01 -
Set your oven to 220°C and preheat. Toss the diced sweet potatoes with olive oil, smoked paprika, salt, and pepper. Lay them out on a baking sheet lined with parchment paper. Roast for 25 minutes, stirring once or twice as they cook.
02 -
Rinse the quinoa thoroughly, then add it to a pot with twice as much water (500ml). Let it boil, cover with a lid, and lower the heat. Simmer for about 15 minutes until the water is absorbed. Turn off the heat and let it sit, still covered, for another 15 minutes.
03 -
Blend tahini, olive oil, fresh lemon juice, salt, and pepper together in a small blender until smooth and creamy.
04 -
Share the cooked quinoa among your bowls. Place the roasted sweet potatoes, black beans, and avocado slices on the quinoa. Drizzle the tahini dressing over everything, sprinkle with cilantro, and top with a dollop of vegan sour cream. Add lime wedges on the side if you like.
# Notes:
01 -
Packed with fiber and plant-based protein, this meal is a powerhouse of nutrients.
02 -
Make ahead of time for quick and easy weekday meals.
03 -
Sweet potatoes are a wonderful source of potassium and vitamin A.