quinoa sweet potato bowls

with lime basil vinagrette
5 from 2 votes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4

Ingredients

LIME BASIL VINAIGRETTE

  • 2 cups packed fresh basil leaves
  • kosher salt
  • cracked black pepper
  • 1 clove garlic
  • 2 tablespoons lime juice
  • 2 tablespoons white wine vinegar
  • 1 teaspoon honey
  • ½ cup olive oil

FOR THE BOWLS

  • 2 cups diced sweet potatoes
  • 3 tablespoons olive oil divided
  • 1 tablespoon honey
  • 2 teaspoons chile lime seasoning
  • kosher salt
  • cracked black pepper
  • 4 cups shredded kale
  • 2 cups cooked quinoa (about 1 cup uncooked)
  • 1 can black beans (15 ounce can) drained + rinsed
  • 2 avocados diced
  • cup pistachios finely chopped
  • cotija cheese for garnish
  • pickled red onions

Instructions

FOR THE VINAIGRETTE:

  • In the bowl of a food process combine 2 cups basil, 1 clove garlic, 2 tablespoons lime juice, 2 tablespoons white wine vinegar, 1 teaspoon honey, and a big pinch salt and pepper. Process until smooth. With the processor running, drizzle in ½ cup olive oil until combined. Taste and adjust seasoning.

FOR THE BOWLS:

  • Preheat the oven to 425°F.
  • Toss 2 cups diced potatoes with 2 tablespoons oil, 1 tablespoon honey, 2 teaspoons chili lime seasoning, and a big pinch salt and pepper. Spread in an even layer on a sheet tray and bake, stirring halfway through, until crisp, 15 to 20 minutes.
  • To serve, toss 4 cups shredded kale with remaining 1 tablespoon oil, and a big pinch salt and pepper. Divide between 4 plates then top with cooked quinoa, roasted sweet potatoes, diced avocados, black beans, finely chopped pistachios, and crumbled cotija cheese. Drizzle with Basil Lime Vinaigrette and serve.

SERVING SUGGESTIONS:

  • Serve with grilled chicken, steak or halloumi to complete the meal.

SWAP SUGGESTIONS:

  • Sweet Potatoes: Swap sweet potatoes for squash like butternut
  • Cheese: Swap cotija for feta cheese.
  • Quinoa: Swap quinoa for farro or brown rice.

MAKE AHEAD / MEAL PREP:

  • The vinaigrette can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Sweet potatoes can be roasted up to 3 days in advance and stored in an airtight container in the refrigerator.

Nutrition

Calories: 853kcal | Carbohydrates: 69g | Protein: 17g | Fat: 60g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 40g | Sodium: 89mg | Potassium: 1485mg | Fiber: 21g | Sugar: 11g | Vitamin A: 16962IU | Vitamin C: 80mg | Calcium: 270mg | Iron: 6mg