Southwestern Quinoa Power Bowl

This Southwestern Quinoa Power Bowl has a little bit of everything-- crunchy veggies, naturally sweet ingredients, hearty protein and a tangy dressing.

Course Main Course

Prep Time 10

Cook Time 25

Servings Bowls

Calories 598kcal

Author Natalie Rizzo, MS, RD

Ingredients

2 medium sweet potatoes chopped into cubes
2 tablespoons of vegetable oil
Salt and pepper to taste
2 cups quinoa
4 cups water
1 red bell pepper sliced
6 radishes sliced
2 cups green cabbage shredded
15 ounce can of black beans drained and rinsed

Dressing

1/2 cup olive oil
¼ cup fresh lime juice
1 teaspoon lime zest
2 teaspoon chili powder
¼ teaspoon salt

Instructions

Preheat oven to 375.
Combine the cubed sweet potato and vegetable oil and season with salt and pepper. Bake for 25 minutes or until tender with ta fork
Meanwhile, combine the quinoa and water in a saucepan and bring to a boil. Reduce heat to simmer, cover and cook for 12 minutes.
When the potato and quinoa are cooked, let them cool to the touch. Then combine potatoes, quinoa, bell pepper, radishes, green cabbage and black bean in a large bowl.
In a small bowl, whisk together olive oil, lime juice, lime zest, chili powder and salt. Pour on top of the quinoa mixture and toss to coat.

Nutrition