|15 min||50 min||1 h 5 min||2|
|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|
To assemble bowls:
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.
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.
Add all dressing ingredients to a blender and blend until creamy, about 1 minute. Store in the fridge until ready to use.