Tex-Mex Sweet Potato Bowls

Tex-Mex Sweet Potato Bowls

Health Rating
Prep Cook Ready in Servings
15 min 50 min 1 h 5 min 2
Scheduled for:
Dinner on Thursday
Leftovers:
Dinner on Sunday

Ingredients for 2

Show Original

2 small potato Sweet potato
1/4 cup Quinoa, uncooked
1/3 cup Chicken broth (stock), low sodium
1/2 can (15oz) Black beans, canned (drained and rinsed)
1/2 avocado(s) Avocado (pitted; for dressing)
1 whole lime(s) Lime juice (fresh) (for dressing)
1/2 clove(s) Garlic (minced; for dressing)
1/3 tsp Sea salt, fine (for dressing)
1/4 tsp Cumin (for dressing)
1/8 tsp Black pepper (for dressing)
1/4 cup Water, filtered (for dressing)
1/8 cup Extra virgin olive oil

Instructions


To assemble bowls:

  1. Cut sweet potato open and if necessary, warm the potato in the oven or microwave until hot.
  2. Top with 1/3 cup quinoa and 1/3 cup black beans.
  3. Drizzle desired amount of dressing on top. Serve with mixed greens and chips made out of toasted tortillas/pita if desired.

Advanced Preparation

1 - 3 days prior [optional], Sweet potato 2 small potato
Instructions:

Pre-heat oven to 400°F. Line a medium sized baking sheet with parchment paper or foil. Pierce each sweet potato a few times with a fork and bake until cooked through and fork tender, 45-50 mins. Store in fridge until ready to use.

1 - 3 days prior [optional], Quinoa, uncooked 1/4 cup
Instructions:

To make quinoa: Rinse and drain quinoa. Add to a medium sized pot and add chicken stock. Bring to a boil and then reduce heat to medium-low to maintain a steady simmer. Cover with lid (leaving some room for steam to escape) and cook for 15 minutes or until all of the water is gone. Remove from heat and remove the lid. Allow to rest for ten minutes and then fluff with a fork. Store in fridge until ready to use.

1 - 3 days prior [optional], Avocado 1/2 avocado(s)
Instructions:

Add all dressing ingredients to a blender and blend until creamy, about 1 minute. Store in the fridge until ready to use.

Nutrition Facts

Per Portion

Calories 489
Calories from fat 203
Calories from saturated fat 29.2
Total Fat 22.6 g
Saturated Fat 3.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.2 g
Monounsaturated Fat 15.2 g
Cholesterol 0
Sodium 904 mg
Potassium 1130 mg
Total Carbohydrate 59 g
Dietary Fiber 15.5 g
Sugars 5.2 g
Protein 12.5 g

Dietary servings

Per Portion


Grain 1.1
Meat Alternative 0.6
Vegetables 2.9

Energy sources


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Recipe from:
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