Sweet Potato and Black Bean Quinoa Bowls

Since the bowls were looking a little one note in the color department and because they needed a little something cool and creamy to take the edge off the heat from the chili powder, I decided to top them with the most glorious cilantro cream drizzle. The base of the drizzle is plain Greek yogurt which I then flavored with cilantro, fresh lime juice, a pinch of garlic and chili powder, and a little agave nectar for sweetness. The drizzle is completely healthy, but you feel like you are getting something
extra special! If adding a meatless meal or just a delicious healthy meal is part of your nutrition goals for this year, then I highly recommend you give these Sweet Potato and Black Bean Quinoa Bowls a try!

INGREDIENTS :

Roasted Sweet Potato:
1 large sweet potato, peel and diced
1 teaspoon extra virgin olive oil
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon kosher salt

Quinoa:

3/4 cup red quinoa
1 3/4 cups water
1/2 teaspoon kosher salt, divided
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon garlic powder
Juice of half a lime
2 tablespoon cilantro, chopped
Cilantro Cream Drizzle:
1/4 cup plain non fat Greek yogurt
1/4 cup cilantro, chopped
1/4 teaspoon agave nectar or honey
Juice of half a lime
Pinch of salt, garlic powder, and chili powder
Other Ingredients:
1 cup black beans, rinsed and drained
Cilantro for garnishing

INSTRUCTIONS :

Roasted Sweet Potato
 Preheat oven to 425 degrees then line a baking sheet with foil and spray it with cooking spray.
Toss the diced sweet potato in the olive oil and spices and lay it out in an even layer on the prepared baking sheet.
Roast the sweet potato for 12-15 minutes or until it is fork tender.
Quinoa:
Rinse and drain the red quinoa then put it in a medium sized sauce pan with the water and 1/4 teaspoon of kosher salt.
Bring the quinoa to a boil, then cover it with a lid and lower the heat to medium low.
Cook the quinoa for about 15 minutes, until all of the liquid is absorbed.
Remove from the heat and season the quinoa with the remaining 1/4 teaspoon of kosher salt, chili powder, cumin, garlic powder, lime juice, and cilantro.
Cilantro Cream Drizzle:
In a blender add all of the ingredients and blend until smooth.
Assembling the Bowls:
In 2 or 3 serving bowls divide the quinoa mixture.
Top the quinoa with the black beans and roasted sweet potato.
Drizzle the cilantro cream on top with a spoon.
Top with more cilantro if desired.

Recipe adapted from :  spoonfulofflavor