Quinoa Bowl with Roasted Sweet Taters and Black Beans

CALORIES:

603.6

PROTEIN:

29.4 g

PREP TIME:

20 mins

COOK TIME:

30 mins

SERVINGS:

3

Delicious, healthy, and filling! This bad boy is a great meal prep dish and an easy way to meet your nutrition needs no matter what your goal. Try mixing it up with different grains and greens for a new version every week!

Recipe by Derek Sarno

Ingredients

  • 4 cups quinoa, freshly prepared or pre-made from packaged
  • 2 medium sweet potatoes, diced into cubes
  • 1 head broccoli florets
  • 1 cup peas, frozen or fresh
  • 1 can black beans, drained and rinsed
  • 1 cup baby spinach
  • ½ cup cherry tomatoes, halved
  • 2 green onions, slivered
  • 1 teaspoon garlic, granulated
  • ½ teaspoon smoked paprika
  • Coarse salt and pepper to taste
  • Mint leaves, shaved (optional)
  • Chili peppers (optional)

Directions

  1. Preheat oven to 200C/400F (fan).
  2. Have a baking sheet lined with parchment paper ready.
  3. Prepare the quinoa and add the peas (thawed if using frozen, blanched with boiling water if using fresh). Add the mint and a pinch of salt and pepper and stir together (optional). Set in a bowl to one side.
  4. Boil the sweet potato in a ½ full medium sized pot of water for roughly 5-10 minutes until just soft enough to pierce with a fork. Add the broccoli florets and cook for a further 1 minute, drain and add both to a large mixing bowl and lightly toss with the granulated garlic and a pinch of salt and pepper. Add to the baking sheet assembled to one side.
  5. Heat a large pan on medium heat, add the cherry tomatoes and sauté for one minute. Add the black beans and smoked paprika and a pinch of granulated garlic, salt and pepper and sauté for another minute. Add neatly to baking sheet next to the broccoli and sweet potato.
  6. In the same large pan add the baby spinach and sauté for one minute until slightly wilted. Remove from the pan and add the baking sheet.
  7. When ready to serve, roast all the vegetables on the baking sheet for 10 minutes to heat and finish. This helps crisp up the broccoli adding flavor and warms all the veg perfect for serving.
  8. Build bowls by adding quinoa-peas, broccoli, sweet potatoes, beans and tomatoes and spinach. Top with green onion and diced chili peppers (optional).

Nutrition FactsAmount Per Serving

Calories:

603.6

Protein:

29.4g

Total Fat:

6.5g

Sat Fat:

0.9g

Trans Fat:

0g

Cholesterol:

0mg

Total Carbohydrate:

112.9g

Dietary fiber:

25.5g

Total sugars:

14.8g

Added sugars:

0g

Sodium:

213.8mg

Tips

  • Add walnuts to the quinoa for added crunch.
  • Season the beans and tomato with a sprinkle of cumin and chili powder for more Mexican flavors.
  • Top with roasted tofu or tempeh for even more protein.

Nutrition FactsAmount Per Serving

Calories:

603.6

Protein:

29.4g

Total Fat:

6.5g

Sat Fat:

0.9g

Trans Fat:

0g

Cholesterol:

0mg

Total Carbohydrate:

112.9g

Dietary fiber:

25.5g

Total sugars:

14.8g

Added sugars:

0g

Sodium:

213.8mg

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