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BIG FIESTA BOWL WITH SWEET POTATO & QUINOA

 

Servings: 4-6
Prep Time: 30 minutes
Cook Time: 30-45 minutes (for sweet potatoes and quinoa)
Equipment Required: Blender, Large Bowl, Baking Dish, Saucepan

Ingredients for Creamy Salsa Dressing:

  • 2 red peppers, roughly chopped
  • 1 bunch cilantro
  • 1/2 bunch parsley (optional)
  • 2 cloves garlic
  • 1/2 small red onion (optional)
  • 1/3 cup lime juice
  • 1/4 cup apple cider vinegar
  • 1/3 cup flaxseed oil
  • 2 tablespoons maple syrup
  • 1 medium baked potato, skin on, chopped (for creaminess)
  • 1 teaspoon turmeric
  • 1/4 teaspoon black pepper

Salad/Bowl Components:

  • Base: Leafy greens (romaine lettuce or spring mix)

  • Vegetables:

    • 1 red onion, diced
    • Bell peppers (red, yellow, and green), diced
    • 1 carrot, shredded
    • Red cabbage, shredded
    • Broccoli, lightly steamed 
    • Cauliflower (optional), lightly steamed

  • Roasted Sweet Potatoes:

    • 1- 2 medium sweet potatoes, peeled and cubed

  • Quinoa:

    • 1 cup cooked quinoa

  • Seasoned Black Beans:

    • 1 can black beans, with liquid
    • 1 teaspoon chili powder
    • 1 teaspoon cumin
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon onion powder

  • Toppings:

    • Cherry tomatoes, halved
    • 1 avocado, diced
    • Pumpkin or pepita seeds
    • Fresh cilantro for garnish

Instructions:

1. Roast the Sweet Potatoes:
  1. Preheat oven to 350°F (175°C).
  2. Place sweet potato cubes in a baking dish and add 1 - 2 tablespoons water
  3. Cover and bake for 30-45 minutes, stirring halfway, until soft.
2. Cook the Quinoa:
  1. Place quinoa in a bowl with 2 cups of water and let it soak for at least 15-30 minutes. Soaking longer (up to 1 hour) is fine.
  2. Drain the quinoa, rinse again, and combine with 1 cup fresh water in a saucepan.
  3. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
3. Prepare the Seasoned Black Beans:
  1. Pour the canned black beans (with liquid) into a saucepan.
  2. Add chili powder, cumin, garlic powder, and onion powder. Stir to combine.
  3. Heat over medium-low for 5-7 minutes, until warmed through and infused with flavor.
4. Make the Creamy Salsa Dressing:
  1. In a blender, combine red peppers, cilantro, parsley, garlic, lime juice, apple cider vinegar, flaxseed oil, maple syrup, baked potato, turmeric, and black pepper.
  2. Blend until smooth. Adjust consistency with water if needed.
5. Assemble the Bowl:
  1. In a large bowl, start with a base of leafy greens.
  2. Layer with diced red onion, bell peppers, shredded carrot, shredded cabbage, lightly steamed broccoli, and cauliflower (if using).
  3. Add roasted sweet potatoes, cooked quinoa, and seasoned black beans.
  4. Top with halved cherry tomatoes, diced avocado, pumpkin seeds, and fresh cilantro.
6. Serve:
  1. Drizzle the creamy salsa dressing over the salad. Toss to coat evenly.
  2. Serve immediately or store the undressed salad and dressing separately in the fridge for later use.

Nutritional Commentary:

This salad is a powerhouse of nutrients:

  • Sweet Potatoes and Quinoa: Provide complex carbohydrates for sustained energy and fiber for digestive health.
  • Black Beans: Add plant-based protein, fiber, and key minerals like iron and magnesium.
  • Variety of Vegetables: Offers a rainbow of vitamins, minerals, and antioxidants to support overall health.
  • Creamy Salsa Dressing: Packed with healthy fats from flaxseed oil and enriched with turmeric, which has anti-inflammatory properties.

This vibrant dish not only satisfies but nourishes, offering a complete, balanced meal that fuels your body and delights your taste buds.

Total Plant-Based Ingredients:

This bowl includes at least 25 unique plants (26 if parsley is used). 

This meal alone could cover nearly an entire week’s plant diversity goal of 30! If you count the different leafy greens in a spring mix you are up over that goal of at least 30!

It’s a fantastic way to incorporate a wide array of nutrients into a single dish. 🌱

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