Sweet Potato Quinoa Protein Bowl with Avocado Lime Sauce

Happy Friday! I can’t wait to do nothing this weekend… if doing nothing means laying in the sun at the beach and relaxing 😉 That’s the plan and it sounds pretty perfect to me. We could use some relaxation time after last weekend where we went non-stop from Friday night to Sunday night. And I am feeling unusually pale, not that being pale is a bad thing! But I do love a nice sun-kissed bronzy glow during summer. Even during the winter months, I am slathering on my sunless tanner! I know, I know, don’t judge me. I just feel better with some color (who doesn’t?!!)

I am lucky though that my skin tans well in the summer months. My parents are at our lakehouse every weekend during the summer and my dad is already dark. And I mean really, really dark. We joke that he’s part Cherokee indian or something because its that deep red-brown tan, I can’t get half of the tan that he gets! He is outside for a short time and BOOM, he is tan. Dad, I want your tan!

Today I have a protein-packed, veggie-packed recipe to share! I’ve been loving sweet potatoes lately so I whipped up this southwestern inspired bowl of protein veggie quinoa goodness. Leftovers are a necessity in this house. Marty sometimes eats leftovers for breakfast (is that weird? haha) with the usual smoothie/green juice and I love leftovers for a quick lunch. And this recipe makes plenty for leftovers or more mouths to feed! It serves about 5. I have been working out more intensely the past few weeks, as so many are, so it’s important to re-fuel your body with balanced nutrients! This meal sure is balancing, tasty and filling. And yes, thats kale you see in that bowl!

Sweet Potato Quinoa Protein Bowl with Avocado Lime Sauce

• Prep Time: 15
• Cook Time: 30
• Total Time: 45

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Description

Vegan, Nut-Free, Soy-Free

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Scale 1x2x3x

Ingredients

• 2 large sweet potatoes (about 4 cups) cut into cubes
• 1 teaspoon olive oil
• pinch of sea salt and black pepper
• 1 cup uncooked quinoa (about 3 cups cooked)
• 2 cups water
• 1 tablespoon olive oil
• 1/2 of a red onion, finely diced
• 3 cups kale, stems removed and chopped
• 1 red bell pepper, diced (any color is fine)
• 1 15oz. can black beans, drained and rinsed
• pinch of sea salt and black pepper
• 1 clove garlic
• fresh lime juice from 3 limes
• 1/2 of a ripe avocado
• pinch sea salt and pepper
• 1/4 cup cilantro (optional)
• 1/2 of a jalapeño (optional)

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Instructions

1. For Sweet Potatoes: Preheat oven to 400 degrees. In a medium bowl, toss around sweet potatoes with 1 teaspoon olive oil. Season with pinch of sea salt and black pepper.
2. On a foil-lined baking sheet, spread out sweet potatoes evenly and bake for 30-35 minutes until edges are browned and potatoes are soft.
3. For Quinoa: Meanwhile, place 1 cup quinoa and 2 cups water in a 1.5 quart saucepan, bring to boil. Reduce heat to simmer, covered, for 10-15 minutes, until soft. Fluff with fork.
4. For Veggies: In another saucepan, heat 1 tablespoon olive oil on medium-high heat and add in red onion. Sauté onion for about 3 minutes, then throw in kale and red pepper. Add sea salt and black pepper, to taste. Sauté for about 3-5 more minutes and turn off heat. Fold in black beans and set aside.
5. For Dressing: Meanwhile, in a blender or food processor, add garlic, lime juice, avocado, sea salt & pepper, cilantro and jalapeño. Blend until smooth consistency.
6. Fold in cooked sweet potatoes to sauce pan with veggies. Serve warm or at room temperature, over quinoa, with avocado dressing on top! Enjoy!

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Notes

• Will keep in refrigerator for 1-2 days. I did not reheat the avocado sauce.

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Nutrition

• Serving Size: 5

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