Ingredients with Measurements:
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup cooked quinoa
- 1/2 cup diced red bell pepper
- 1/2 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons toasted sesame seeds
Special Equipment Needed:
- Baking sheet
- Large bowl
- Small bowl
Step-by-Step Instructions:
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. Place the sweet potatoes on the prepared baking sheet. Drizzle with the olive oil and sprinkle with the cumin, paprika, garlic powder, onion powder, salt, and pepper. Toss to coat. Spread the sweet potatoes in an even layer.
3. Bake for 25 minutes, stirring once halfway through, or until the sweet potatoes are tender.
4. Meanwhile, in a large bowl, combine the black beans, quinoa, bell pepper, red onion, cilantro, lime juice, and sesame seeds.
5. Add the cooked sweet potatoes to the bowl and toss to combine.
6. Serve warm.
Time:
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Temperature: 400°F
Serving Size: 4
Nutritional Information:
Calories: 299
Fat: 8 g
Carbohydrates: 48 g
Protein: 10 g
Substitutions for Ingredients:
- Sweet potatoes: Butternut squash, yams, or white potatoes
- Olive oil: Coconut oil or avocado oil
- Cumin: Chili powder
- Paprika: Chipotle powder
- Garlic powder: Fresh garlic
- Onion powder: Fresh onion
- Black beans: Pinto beans, kidney beans, or chickpeas
- Quinoa: Brown rice, wild rice, or barley
- Red bell pepper: Green bell pepper, yellow bell pepper, or orange bell pepper
- Red onion: White onion, yellow onion, or shallot
- Cilantro: Parsley
Variations:
- Add 1/2 cup of diced avocado
- Add 1/2 cup of roasted corn
- Add 1/4 cup of crumbled feta cheese
- Add 1/4 cup of diced jalapeño
Tips and Tricks:
- For extra flavor, try roasting the sweet potatoes with a sprinkle of cinnamon and nutmeg.
- To make this dish vegan, omit the sesame seeds.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in the microwave or in a skillet over medium heat until warmed through.
Presentation Ideas:
Serve in individual bowls with a dollop of Greek yogurt or sour cream and a sprinkle of fresh cilantro.
Garnishes:
Greek yogurt, sour cream, fresh cilantro, toasted sesame seeds
Pairings:
Serve with a side of grilled chicken or shrimp.
Suggested Side Dishes:
Grilled vegetables, roasted cauliflower, or a side salad.
Troubleshooting Advice:
If the sweet potatoes are not tender after 25 minutes, continue to bake for an additional 5 minutes.
Food Safety Advice:
Always wash your hands with soap and water before and after handling food.
Food History:
This dish is inspired by the traditional Mexican dish of black beans and rice.
Flavor Profiles:
This dish has a savory, smoky flavor with a hint of sweetness from the sweet potatoes.
Serving Suggestions:
Serve with a side of warm tortillas or warm pita bread.
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