Quinoa Bowls with Avocado Dressing
Prep Time
45 minutes
Number of Servings
2
Ingredients
Quinoa Bowls
- 2 large unpeeled sweet potatoes
- 1 Tbsp olive oil
- 1 tsp ground cumin
- Salt and freshly ground black pepper
- 1 tsp paprika
- 1 tsp chili powder
- 1 cup quinoa
- 4 cups packed baby spinach, sliced
Avocado Dressing
- 1 ripe avocado, peeled and pitted
- 1⁄4 cup lime juice
- 1 garlic clove, minced
- 1⁄4 cup water
- Salt
Directions
- Preheat oven to 400˚.
- Chop sweet potatoes into 1-inch pieces. Toss with oil, cumin, and salt and pepper to taste. Roast for 25 minutes, or until potatoes are tender when pierced with a fork.
- Prepare quinoa according to package directions, adding paprika and chili powder to quinoa and its required amount of cooking water. When quinoa has absorbed all cooking water, stir in sliced spinach, and remove quinoa-spinach mixture from heat.
- Meanwhile make avocado dressing. In a high-speed blender or food processor, purée avocado, lime juice, garlic, and the water. Season to taste with salt.
- Divide quinoa-spinach mixture between two serving bowls. Top with roasted sweet potatoes and drizzle with avocado dressing.
Nutrition Info
680 Calories, 19 g Protein, 96 g Carbohydrates, 7 g Total sugars (0 g Added sugars), 19 g Fiber, 28 g Total fat (4 g sat), 972 mg Sodium, ★★★★★ Vitamin A, B6, E, K, Folate, Magnesium, Phosphorus, ★★★★ Vitamin B1 (thiamine), B2 (riboflavin), C, Iron, Potassium, ★★★ Zinc, ★★ Vitamin B3 (niacin), ★ Calcium
Contributor
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
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