YOUR SOLIN GENERATED RECIPE
Creamy Quinoa with Roasted Sweet Potatoes and Black Beans
Savor a comforting bowl of creamy quinoa teamed with tender roasted sweet potatoes, hearty black beans, fresh spinach, and a perfectly cooked egg with extra egg white, all finished with a dollop of tangy nonfat Greek yogurt. This dish offers a delightful blend of textures and flavors, making it a satisfying meal any time of day.
INGREDIENTS
1/2 cup dry Quinoa
100g Sweet Potato
1/2 cup cooked Black Beans
1 cup cooked Spinach
1 large Egg
1 Egg White
1/4 cup Nonfat Greek Yogurt
PREPARATION
Preheat the oven to 400°F. Peel and cube the sweet potato into bite-sized pieces, drizzle lightly with olive oil if desired (optional, can be omitted for lower calories), and season with salt and pepper.
Spread the sweet potato cubes on a baking sheet and roast for about 25-30 minutes, stirring halfway through, until tender and lightly browned.
Rinse the quinoa thoroughly. In a pot, combine the quinoa with water (typically 1:2 ratio) and bring to a boil. Lower the heat, cover, and simmer for 15 minutes or until the water is absorbed and the quinoa is fluffy.
While the quinoa and sweet potatoes are cooking, heat a non-stick skillet over medium heat. Add the spinach and sauté for 2-3 minutes until just wilted.
In another small pan, cook the egg by adding 1 whole egg and 1 egg white. Cook to your liking (scrambled or fried) ensuring the egg white is fully set.
Once the quinoa is ready, fluff it with a fork and transfer it to a large bowl. Stir in the roasted sweet potatoes, black beans, and sautéed spinach.
Top the bowl with the cooked egg and add a dollop of nonfat Greek yogurt for creaminess. Mix gently to combine all the flavors.
Serve warm and enjoy your balanced, protein-packed bowl of creamy quinoa with roasted sweet potatoes and black beans.