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5
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Roasted Sweet Potato, Black Bean + Kale Mexican Quinoa
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
45
minutes
mins
Servings:
4
Author:
Lorie Yarro
Ingredients
1
c
quinoa
uncooked
1
can or 2 cups cooked and rinsed black beans
2
medium sweet potatoes
1 ½ - 2
c
chopped kale
2
cans or 4 c diced tomatoes
unsalted
2
teaspoon
chili powder
2
teaspoon
cumin
2
garlic cloves
minced
olive oil
sea salt and cracked pepper
cilantro
optional
Instructions
Preheat oven to 425°F.
Chop sweet potatoes (I leave skin on) Into bite sized pieces.
Mix sweet potatoes with a drizzle (about 2-3 tsp) of olive oil to coat evenly.
Line sweet potatoes evenly on a parchment lined pan.
Roast for about 15-20 minutes or until lightly browned and soft.
Cook quinoa according do package directions.
Once quinoa is cooked, combine it in a medium bowl with kale, tomatoes, black beans, garlic and spices. (Kale should wilt nicely with the hot quinoa.)
When sweet potatoes are cooked, mix with all other ingredients.
Salt and pepper to taste and add more chili powder or cumin if desired.
Serve with diced avocado or cilantro.
Store leftovers in the fridge or freeze and reheat as desired.
Notes
If using canned tomatoes, drain most of the liquid first.
This can be a whole meal or a great side for taco night!