Southwestern Inspired Quinoa Bowl
Servings: 2
Ingredients
For avocado dressing:
- 1 avocados
- ½ a lime juiced
- 2 tbsp cilantro
- 1 tbsp vegan mayonnaise
- 2 tbsp water
- 1 tsp garlic powder
- ¼ tsp ground pepper
For quinoa bowl:
- 1 cup of uncooked quinoa
- 2 cups of veggie broth/ stock you can also just use water but the broth adds lots of flavor to the quinoa
- 2 sweet potatoes peeled and finely chopped into half inch pieces
- drizzle of olive oil ~1/2 tablespoon, not much is needed
- s&p to taste
- sprinkle of cumin
- 1 can of black beans drained and rinsed
- couple handfuls of arugula
Instructions
For the avocado dressing:
- Combine all of the ingredients in a food processor or blender and process until smooth and creamy. Add a touch more water if you want the dressing to be a bit thinner. Set in the fridge until ready to use.
For the quinoa bowl:
- Cook the quinoa in the broth according to pack instructions. You can also cook it in your Instant Pot following THESE directions.
- While the quinoa cooks, roast the sweet potatoes. Pre-heat the oven to 375 degrees F. On a lined baking sheet, gently toss the sweet potato pieces in the oil and a bit of salt and pepper. Sprinkle over the cumin and arrange the sweet potato in a single layer on the baking tray.
- Bake the sweet potato for 20 minutes. Remove from the oven and let cool slightly.
- Once the quinoa is done, you can assemble the bowl by simply combining some of the quinoa, black beans, sweet potato, and arugula.
- Drizzle over top the avocado dressing and ENJOY!
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