YOUR SOLIN GENERATED RECIPE
Spicy Black Bean Quinoa Bowl with Roasted Sweet Potatoes
This vibrant bowl bursts with warm roasted sweet potatoes, hearty black beans, and fluffy quinoa, all elevated by a kick of spice and a refreshing poached egg finish. A dollop of nonfat Greek yogurt and a squeeze of lime tie it together, offering a satisfying, balanced meal that's as colorful as it is nutritious.
INGREDIENTS
0.75 cup cooked quinoa (≈167g)
0.75 cup cooked black beans (≈130g)
1 cup roasted sweet potatoes (≈150g)
1 poached egg (≈50g)
0.33 cup nonfat Greek yogurt (≈82g)
1 teaspoon olive oil (≈4.5g)
0.25 portion avocado (≈50g)
0.25 medium lime (≈20g juice)
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
PREPARATION
Preheat the oven to 400°F.
Toss diced sweet potatoes with olive oil, salt, pepper, cumin, and chili powder. Spread them on a baking sheet and roast in the oven for 20-25 minutes until tender and lightly browned.
While the sweet potatoes roast, prepare the quinoa according to package instructions. Once cooked, fluff with a fork and set aside.
Warm the black beans in a small pot over medium heat, seasoning with a pinch of salt, cumin, and chili powder for extra flavor.
Poach the egg in simmering water until the white is set and yolk remains runny, about 3-4 minutes.
Assemble the bowl by layering the quinoa, black beans, and roasted sweet potatoes. Top with the poached egg and a dollop of nonfat Greek yogurt.
Finish with sliced avocado, a squeeze of fresh lime juice, and an extra sprinkle of chili powder if desired.
Serve immediately and enjoy your spicy, nutritious bowl!