Mojo Sweet Potato Bowls with Black Bean Quinoa & Citrus Avocado Salsa

Mojo Sweet Potato Bowls

with Black Bean Quinoa & Citrus Avocado Salsa

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dinner

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SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
690
FAT
26g
CARBOHYDRATES
96g
PROTEIN
27g

MAIN INGREDIENTS

  1. 1 sweet potato
  2. 1 orange
  3. 1 lime
  4. 1 avocado
  5. 2 radishes
  6. 13.4 oz black beans
  7. 1½ tsp tamari
  8. 1 tbsp agave
  9. 1 tbsp Sriracha
  10. 1 tbsp vegan butter
  11. 6.6 oz precooked quinoa
  12. 2 tsp olive oil*
  13. Salt*
  14. *Not included
  15. For full ingredient list, see Nutrition
Allergens: soy
Nutrition

TOOLS

  • Baking sheet
  • Medium nonstick skillet

INSTRUCTIONS

1
Roast the sweet potato
Preheat the oven to 400°F. Halve the sweet potato lengthwise and coat with 1 tsp olive oil each. Place cut-side down on a baking sheet and roast until tender and well browned on the flesh side, about 20 to 24 minutes.
2
Prepare the salsa
Peel the orange and chop half into bite-sized pieces. Halve the lime. Halve the avocado, remove the pit, and diced the flesh. Add the chopped orange, juice from just half the lime, avocado, and a pinch of salt to a large bowl. Toss the citrus avocado salsa well. Thinly slice the radishes. Drain and rinse the black beans.
3
Prepare the mojo sauce
In a medium bowl, combine the remaining orange juice, remaining lime juice, tamari, agave, and as much of the Sriracha as you’d like. Stir the mojo sauce to combine.
4
Finish the sweet potatoes
When the sweet potatoes are finished, place a medium nonstick skillet over medium-high heat with the butter. Once hot, add the sweet potatoes, cut side down, and mojo sauce. Cook, turning the potatoes occasionally, until sauce thickens and becomes sticky, about 2 to 3 minutes. Season with salt.
5
Serve
Make a small 2 inch tear in the top of the quinoa bag, and microwave for 1 minute. Divide the quinoa and black beans between shallow bowls and gently mix to combine. Top with mojo sweet potatoes, citrus avocado salsa, and sliced radishes. Cheers!