Spinach and Sweet Potato Quinoa Bowl Recipe
Spinach and Sweet Potato Quinoa Bowls are a flavor packed meatless meal that comes together quickly for a healthy weeknight meal.
Prep Time5 minutes mins
Cook Time30 minutes mins
Total Time35 minutes mins
Course: Main Course
Cuisine: American
Servings: 4
Author: Lil' Luna
Quinoa
- 1 cup quinoa
- 2 cups vegetable broth (or water and bouillon)
Sweet Potatoes
- 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
Spinach
- 1 tbsp olive oil
- 1 cup red onion thinly sliced
- 4 cloves minced 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
Toppings
- 1 avocado sliced
- 1/4 cup cilantro chopped
- 1 lime
Quinoa
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.
Spinach
Heat oil in a large skillet over medium high heat. Add onions and cook for 5 minutes until translucent. Add the garlic 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.
Assembly
Add quinoa to the bowls, spinach mixture, sweet potatoes, avocado slices, cilantro, and lime.
Calories: 560kcal | Carbohydrates: 90g | Protein: 27g | Fat: 11g | Saturated Fat: 1g | Sodium: 1378mg | Potassium: 1494mg | Fiber: 24g | Sugar: 4g | Vitamin A: 6190IU | Vitamin C: 29.2mg | Calcium: 167mg | Iron: 9.1mg