YOUR SOLIN GENERATED RECIPE
Spicy Black Bean Quinoa Bowl with Roasted Sweet Potato
Enjoy a vibrant bowl featuring fluffy quinoa, hearty black beans, and cubes of roasted sweet potato, all accented with a hint of spice and a cool, creamy topping of nonfat Greek yogurt. This satisfying dish balances spicy warmth with refreshing coolness, making it perfect for a nutritious dinner that fuels your active lifestyle.
INGREDIENTS
0.75 cup cooked Quinoa
0.75 cup Black Beans
1 medium Sweet Potato
1 large Egg White
0.5 cup Nonfat Greek Yogurt
0.25 medium Avocado
1 teaspoon Olive Oil
1 tablespoon Lime Juice
1 teaspoon Ground Cumin
1 teaspoon Chili Powder
Salt and Pepper to taste
PREPARATION
Preheat the oven to 400°F (200°C). Peel and dice the sweet potato into 1-inch cubes.
Toss the diced sweet potato with olive oil, ground cumin, chili powder, salt, and pepper. Spread evenly on a baking sheet.
Roast the sweet potato in the preheated oven for 20-25 minutes or until tender and slightly caramelized, stirring halfway through.
While the sweet potato roasts, prepare quinoa according to package instructions if not already cooked. Warm the black beans in a small saucepan over medium heat with a pinch of salt and pepper.
Lightly cook the egg white in a non-stick pan until just set, or alternatively, whisk it into the black beans for added creaminess.
Assemble the bowl by layering quinoa, black beans (with or without the cooked egg white mixed in), and roasted sweet potato.
Top with dollops of nonfat Greek yogurt and scatter avocado pieces over the bowl. Drizzle with lime juice and adjust the seasoning with more salt and pepper if desired.
Serve warm and enjoy this balanced, spicy, and satisfying bowl.