This delicious quinoa bowl combines creamy blackened sweet potatoes, black beans, caramelized onions, and corn to for a healthy dinner that takes under 30 minutes to make.
Ingredients
For The Quinoa
- 1 cup quinoa $1.13
- 2 cups water
- 2 Tbsp vegetable bouillon $0.38
For The Southwest Veggies
- 1 cup onion $0.21
- 2 cups sweet potatoes $0.23
- 2 Tbsp vegetable oil $0.18
- 2 Tbsp water
- 1 15 oz can whole kernel corn $0.47
- 1 15 oz can canned black beans $0.47
- 1 tsp ground cumin $0.02
- salt & pepper
For Serving
- ½ cup red onion $0.15
- 1 cup tomato $0.44
- ½ cup green onion $0.19
- southwest ranch dressing
Instructions
- Prep: Slice the onions thinly. Peel & slice the sweet potato into wedges. Dice the red onion, tomato, and green onion.
- To cook the quinoa, add the water, quinoa, and vegetable bouillon to a saucepan and bring to a boil. Then turn down the heat to the lowest setting, cover the pot, and simmer for about 5-10 minutes until the quinoa is cooked.
- For the veggies: In a skillet over medium-high heat, cook the sliced onion, sweet potatoes, and oil until the sweet potatoes are slightly blackened and the onions are soft. Then lower the heat, add 2 tablespoons of water and cover for about 5 minutes.
- Add the corn, black beans, and cumin. Sprinkle with salt and pepper and gently stir to combine well.
- Scoop the quinoa into the pan with the veggies and gently toss everything together.
- Serve in bowls topped with chopped tomato, red onion, green onion, and southwest ranch dressing.
Nutrition
Calories: 249kcal | Carbohydrates: 43g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Sodium: 121mg | Potassium: 559mg | Fiber: 7g | Sugar: 4g | Vitamin A: 12031IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 2mg
Print Recipe
