Many are concerned with eating healthy in the summer so they have a “swim suit body” but why not just eat to just be healthy, feel healthy, and then eat that way year round? There are so many delicious healthy meals like Baked Salmon with Corn & Red Pepper Relish, Baked Chicken Parmesan Spaghetti Squash, and this Spinach and Sweet Potato Quinoa Bowl recipe.
To make a tasty quinoa bowl, the first step is to give more flavor to the quinoa. Rather than cook the quinoa in water, cook it in vegetable chicken broth. Very easy and makes a huge difference.
The next part to these bowls is the spinach and black bean mix. It’s cooked with tomatoes, onions, spices, and broth adding more flavor to the bowl and creates a low fat sauce.
Now, for the star– grilled sweet potatoes. The potatoes are coated lightly in oil and then seasoned. The quinoa bowls are meatless making them a great option for those who are vegetarian but if you want to add some protein just double the oil and seasoning for the sweet potatoes and put it on a couple chicken breasts to grill.
After putting it all in the bowls, top them off with some sliced avocado, cilantro, and fresh lime juice. Enjoy!
Sweet Potato Quinoa Bowl recipe:
Spinach and Sweet Potato Quinoa Bowl Recipe
- 1 cup quinoa
- 2 cups vegetable broth (or water and bouillon)
- 2 large sweet potatoes peeled and cut 1/4 inch thick
- 1 tbsp olive oil
- 1/2 tsp salt
- 3/4 tsp chili powder
- 3/4 tsp ground cumin
- 3/4 tsp garlic powder
- 1 tbsp olive oil
- 1 cup red onion thinly sliced
- 4 cloves garlic minced
- 2 roma tomatoes diced
- 1 1/2 tsp ground cumin
- 3/4 tsp kosher salt
- 1/2 cup vegetable broth (or chicken broth)
- 8 oz spinach (about 6 cups)
- 30 oz black beans drained and rinsed
- 1 avocado sliced
- 1/4 cup cilantro chopped
- 1 lime
In a medium sauce pan, combine quinoa and broth. Bring to a boil, cover, and lower temperature. Cook for 15 minutes until all broth is dissolved.
Mix the sweet potatoes with the oil and then sprinkle with the spices and mix. Grill 3-4 minutes per side until cooked through.
Heat oil in a large skillet over medium high heat. Add onions and cook for 5 minutes until translucent. Add the garlic and and tomatoes and cook another minute. Mix in the cumin, salt, and broth and boil for 2 minutes.
Add the spinach and black beans and cook until beans are warmed through and spinach wilts down.
Add quinoa to the bowls, spinach mixture, sweet potatoes, avocado slices, cilantro, and lime.
I can’t wait to try this! It looks so flavorful! Thank you Melanie for sharing this healthy recipe! Head over to Garnish & Glaze, to check out more delicious recipes from Melanie!
And, for another healthy recipe, check out:
And, for more great recipes to try, check out: