Quinoa bowls with sweet potatoes, black beans and yogurt dressing
Yield: 4 servings
INGREDIENTS
11/4 cups tricolored quinoa 11/2 cups water Kosher salt 2medium sweet potatoes, peeled, cut into 1/2-inch pieces, see cook’s notes 1 tablespoon olive oil 1/2 teaspoon ground coriander One (15-ounce) can black beans, rinsed, drained 1 teaspoon soy sauce 1/2 teaspoon hot sauce 1 large avocado, seeded, peeled, diced 1/4 cup roasted and salted pepitas or coarsely chopped, roasted and salted pistachios Yogurt dressing: 3/4 cup plain yogurt (not Greek-style), 1/4 cup finely chopped cilantro or flat-leaf parsley, 1tablespoon fresh lime juice, 1 finely grated small garlic clove, kosher salt and pepper to taste Cook’s note: I prefer light-skinned, light-yellow-fleshed sweet potatoes in this recipe, but if you prefer, use the redskinned, orange-fleshed variety.
PROCEDURE
1. Preheat oven to 450 degrees. In a medium saucepan place quinoa and water. On high heat, bring to a boil. Reduce heat and simmer covered until water is absorbed, about 15 minutes. Keep covered off heat for 10 minutes. Add a little salt and toss. 2. Meanwhile, on a rimmed baking sheet, toss sweet potatoes with oil, coriander and salt to taste. Bake until tender and browned in some spots (this will primarily be on the bottom portion), about 20 minutes. Remove from oven. Add beans, soy sauce and hot sauce; toss to mix. Taste and adjust seasoning if needed. In separate bowl, combine yogurt dressing ingredients and stir to combine. 3. Spoon quinoa into bowls and top with sweet potato mixture. Top with avocado and pepitas or pistachios. Top with a heaping spoonful of yogurt sauce and serve. Source: Adapted from Valerie Bertinelli recipe at foodnetwork.com