Ingredients
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For the Tahini Dressing:
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½ cup unsweetened natural almond milk (or any non-dairy milk)
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¼ cup tahini paste
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1 tablespoon apple cider vinegar
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1 clove garlic, minced
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1 teaspoon onion powder
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½ teaspoon salt
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Pinch of cayenne pepper
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For the Coconut Quinoa:
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1 cup uncooked white or brown quinoa
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2 cups water (or vegetable broth)
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¼ cup unsweetened shredded coconut
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For the Roasted Sweet Potatoes:
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2 medium sweet potatoes, cubed
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2 tablespoons olive oil
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Salt and pepper to taste
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For the Avocado Mash:
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1 small ripe avocado
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Juice of half a lime
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For the Black Bean Topping:
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¾ cup cooked black beans, drained and rinsed
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1 tablespoon olive oil
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1 clove garlic, minced
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1 teaspoon ground cumin
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Pinch of paprika
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Salt and pepper to taste
Directions
Sub-title: A colorful and flavorful dinner featuring traditional Brazilian ingredients like black beans, sweet potatoes, and coconut milk. This dish is not only easy to prepare but also gluten-free, high-fiber, and plant-based.
Description: This veggie-packed meal combines quinoa, roasted sweet potatoes, black beans, avocado, and a creamy tahini dressing for an explosion of textures and flavors. The addition of fresh lime juice gives it a bright and tangy kick while cilantro adds a refreshing herbal note. Serve over cauliflower rice or enjoy as a filling salad bowl!
Ingredients:
For the Tahini Dressing:
• ½ cup unsweetened natural almond milk (or any non-dairy milk)
• ¼ cup tahini paste
• 1 tablespoon apple cider vinegar
• 1 clove garlic, minced
• 1 teaspoon onion powder
• ½ teaspoon salt
• Pinch of cayenne pepper
For the Coconut Quinoa:
• 1 cup uncooked white or brown quinoa
• 2 cups water (or vegetable broth)
• ¼ cup unsweetened shredded coconut
For the Roasted Sweet Potatoes:
• 2 medium sweet potatoes, cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
For the Avocado Mash:
• 1 small ripe avocado
• Juice of half a lime
For the Black Bean Topping:
• ¾ cup cooked black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 teaspoon ground cumin
• Pinch of paprika
• Salt and pepper to taste
Instructions:
Step 1: Prepare the Tahini Dressing
In a blender or food processor, combine all the ingredients for the dressing and process until smooth. Set aside.
Step 2: Cook the Quinoa
In a medium saucepan, bring the quinoa and water (or broth) to a boil. Reduce heat to low, cover, and simmer for about 15 minutes or until the water has been absorbed and the quinoa is tender. Remove from heat and fluff with a fork.
Step 3: Preheat the Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 4: Roast the Sweet Potatoes
Toss the sweet potato cubes with olive oil, salt, and pepper. Spread them out evenly on the prepared baking sheet. Roast for about 20-25 minutes or until golden brown and tender.
Step 5: Make the Avocado Mash
While the sweet potatoes are roasting, mash the avocado in a bowl using a fork until slightly chunky. Add the lime juice and mix well.
Step 6: Assemble the Bowls
Divide the cooked quinoa between four serving bowls. Top each one with roasted sweet potatoes, black beans, avocado mash, and a dollop of tahini dressing. Sprinkle with chopped cilantro and serve immediately.
Serves: 4
Difficulty: Easy
Note: You can substitute store-bought hummus for the homemade tahini dressing if desired.
Steps
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1
Done
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Step 1: Prepare the Tahini Dressing |
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2
Done
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Step 2: Cook the Quinoa |
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3
Done
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Step 3: Preheat the Oven |
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4
Done
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Step 4: Roast the Sweet Potatoes |
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5
Done
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Step 5: Make the Avocado Mash |
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6
Done
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Step 6: Assemble the Bowls |
