Southwestern Sweetpotato Quinoa Bowl
Recipe from California Sweetpotato Council
California farmers use efficient irrigation practices that help stretch water supplies, especially during a drought. World-class conservation means you can be proud of local farm products when you “Keep the State on Your Plate!”
Ingredients:
- 2 medium sweetpotatoes (about 1 1/2 pounds), cut into 1/4-inch cubes
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 1/2 teaspoons salt
Ingredients for the Bowl:
- 1 cup quinoa
- 1 bunch kale, finely sliced
- 2 tablespoons olive oil
- Juice of 1 lime
- 1/2 teaspoon salt
- 2 avocados
- One 14-ounce can black beans, rinsed and drained
- 1/4 cup crumbled cotija cheese
- Kosher salt, black pepper, and red pepper flakes to taste
- Cilantro Vinaigrette
Meet Cultivate California! Keep the State on Your Plate. Learn more about the people and farms bringing fresh food to your table.
Directions
Preheat oven to 425 degrees F.
On a large baking sheet, toss together the cubed California sweetpotatoes, oliveoil, salt, pepper and cumin and paprika. Once coated, evenly distribute the sweetpotatoes on the baking sheet.
Transfer the California sweetpotatoes into the oven and roast for 25-30 minutes until they are fork tender.
To make the bowl: Cook the quinoa according to the package directions. Set aside.
Toss the kale, olive oil, lime juice, and salt in a large bowl and then add small groupings of the avocados, quinoa, black beans, cheese, and sweetpotatoes. Season with salt, pepper and red pepper flakes and serve alongside the cilantro vinaigrette.
California farmers produce fresh, high-quality fruits, nuts, vegetables, proteins and fibers right in our own backyard. It takes water to grow the food we love and farming and ranching are pivotal to the health and stability of our state.
Learn more about how food and fiber is grown in California
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