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Quinoa Bowls With Sweet Potatoes, Black Beans, and Spinach
Quinoa Bowls With Sweet Potatoes, Black Beans, and Spinach
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Make-ahead Quinoa Bowls: Creamy black beans, vitamin-filled sweet potatoes, wilted spinach, and crunchy pepitas. Prep on Sunday for ready-to-go work lunches all week!
Ingredients:
  • For the sauce:
  • 1/4 cup sour cream
  • 1 teaspoon Frank’s Red Hot Sauce or more to taste
  • 1 teaspoon fresh lime juice
  • 1 1/2 teaspoon water
  • For the quinoa:
  • 1 cup dry quinoa
  • 1 teaspoon olive oil
  • 1/2 teaspoon kosher salt
  • For the pepitas:
  • 1/2 teaspoon olive oil
  • 1/4 teaspoon kosher salt
  • For the sweet potatoes:
  • 1 pound sweet potatoes, peeled, and cut into ½ inch cubes.
  • 2 teaspoons olive oil
  • 2 tablespoons brown sugar
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • For the black beans:
  • 1/2 medium yellow onion, diced small
  • 2 cloves minced garlic
  • 2 teaspoons dried oregano
  • 1 teaspoon cumin
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 teaspoon apple cider vinegar or lime juice
  • For the spinach:
  • 8 ounces baby spinach, two large handfuls per person
  • 3 tablespoons water
  • For the garnish:
  • 2 ounces cotija cheese, crumbled
  • Lime wedges
  • Chopped fresh cilantro
Instructions:
  • Prepare the sauce by mixing sour cream, Frank’s Red Hot, lime juice, and water in a small bowl. Refrigerate the mixture after covering it.
  • To cook the quinoa, rinse it in a fine mesh strainer under cold water for a minute. Combine the quinoa, water, 1 teaspoon oil, and 1/2 teaspoon salt in a medium-sized pot. Cook covered over medium heat until water is absorbed, approximately 15 minutes. Remove from heat, fluff with a fork, and keep covered.
  • Toast the pepitas: Heat olive oil in a large skillet over medium heat until shimmering. Add pepitas and salt. Stir occasionally, toasting for about 5 minutes until seeds start popping and turn toasty brown. Transfer to a large plate, making room for sweet potatoes on the other side.
  • Cook the sweet potatoes to perfection: In the same skillet used for toasting the pepitas, heat 2 teaspoons of oil over medium heat until shimmering. Add the cubed potatoes, stirring to coat, and cook for 1 minute. Add water, cover, and let sit for 5 minutes. In a small bowl, mix sugar, paprika, cayenne, and salt. Sprinkle the spice mixture over the sweet potatoes and stir to coat. Cook uncovered for 7 minutes until the sugar caramelizes, one side is brown, and the potatoes are tender. Remove from skillet and place on a plate beside the pepitas, tenting with foil to keep warm.
  • Prepare the beans: Heat 1 teaspoon of olive oil in a skillet over medium heat until it shimmers. Sauté diced onion, garlic, oregano, cumin, and bay leaf until onions are softened, about 2 minutes. Stir in beans, 1/4 cup of water, and 1 teaspoon of apple cider vinegar. Increase heat to medium-high and cook until liquid is reduced, about 5 minutes. Divide beans into four bowls. Wipe the pan with a paper towel and place it over medium heat.
  • Wilt the spinach: Pour water into the pan, add spinach, then drizzle with olive oil and sprinkle with kosher salt. Gently toss until spinach is wilted, approximately 2 minutes.
  • To the black beans in the bowls, add sweet potatoes, quinoa, and spinach. Garnish with toasted pepitas, crumbled cotija, a squeeze of lime, and a drizzle of creamy lime hot sauce before serving.

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