Gluten Free Southwest Sweet Potato Quinoa Bowls
 
Prep time
Cook time
Total time
 
A quick and easy 30 minute meal of healthy quinoa topped with lime flavored fresh corn and black beans and crispy sweet potatoes.
Author:
Recipe type: Main
Serves: 6
Ingredients
  • 2 teaspoons chili powder
  • 1½ teaspoons ground cumin
  • 1 teaspoon dried cilantro
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • ½ teaspoon ground mustard
  • ½ teaspoon ground coriander
  • ¼ teaspoon black pepper
  • 2 medium sweet potatoes, peeled and diced into bite sized pieces
  • 1 tablespoon cornstarch
  • ¼ cup avocado oil or cooking oil (not olive oil)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 cups fresh corn (2-3 ears)
  • 1 can black beans, rinsed and drained
  • juice of 1 large lime (or 2 small)
  • 4 cups prepared quinoa (according to package directions)
  • Additional toppings:
  • Sour cream, cheese, tomatoes, cilantro, lime wedges, avocados, etc.
Directions
  1. Peel sweet potatoes and cut into bite sized pieces, about ½" cubes. Place in a microwave safe container, cover, and microwave on high for 5 minutes. Drain and spread on a paper towel lined cooking sheet to dry and cool.
  2. In a small container, mix together seasonings: chili powder, cumin, cilantro, salt, oregano, ground mustard, ground coriander, and black pepper. Set aside.
  3. Once sweet potatoes are cooled, sprinkle with 1 tablespoon of cornstarch and half of the seasoning mix. Toss to coat evenly.
  4. Begin cooking quinoa according to package directions.
  5. In a large saucepan/skillet heat ¼ cup avocado or cooking oil over medium high heat. Once oil is hot enough that a drop of water sizzles, add sweet potatoes. Allow potatoes to cook in oil for 4 minutes, turn with a spatula, and cook for another 4 minutes. Lay new paper towels over cooking sheet and spoon potatoes, with a slotted spoon, onto towels to absorb oil.
  6. While potatoes are cooking, dice onion, mince garlic, shuck and cut corn, and rinse and drain black beans. After spooning potatoes out of pan, keep remaining oil in pan and return to stove. Reduce heat to slightly above medium. Add onions and cook for 6-7 minutes until tender, stirring occasionally to avoid burning.
  7. Add corn, black beans, lime juice, and remaining seasoning. Stir to coat. Cook an additional 3 minutes. Add garlic and cook an additional 30 seconds. Salt and pepper to taste.
  8. To assemble bowls, fill each bowl with ⅔ cup quinoa. Top with corn and black bean mixture, sweet potatoes*, and other desired toppings.
  9. Serve immediately and enjoy your fiesta!
Notes
*If sweet potatoes are no longer warm or crisp once ready to serve, remove paper towels and spread evenly on cooking sheet. Set under broiler for 3-5 minutes until crisp.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-southwest-sweet-potato-quinoa-bowls/