Sweet potato and black bean bowl recipe
Sweet Potato and Black Bean Bowl
  • Sweet potato and black bean bowl recipe
  • Sweet Potato and Black Bean Bowl

Sweet Potato and Black Bean Bowl

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Prep Time

25mins

time to table icon

Time to Table

25mins

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Serves

4 (1 1/4 cups per serving)

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Ingredients

  • 1 tablespoon vegetable oil
  • 3 cups cubed sweet potatoes
  • 1/2 cup chopped purple onion
  • 15 ounce can black beans, rinsed and drained
  • 1/2 cup Pico de Gallo
  • 1 avocado, peeled and chopped
  • 1 teaspoon ground cumin
  • 1 cup Daisy Cottage Cheese
  • 1/2 cup chopped cilantro
  • 1 teaspoon grated lime zest
  • 2 cloves garlic, finely chopped
  • 3 tablespoons water
  • 3 cups hot cooked quinoa

Tips

  • Tasty Twist

    Farro or brown rice may be used in place of quinoa.

  • Cooking Tip

    Avocado vs. Air: Rub 1 tablespoon of olive oil onto exposed flesh of avocado to keep it from turning brown once exposed to air.

Ingredients

  • 1 tablespoon vegetable oil
  • 3 cups cubed sweet potatoes
  • 1/2 cup chopped purple onion
  • 15 ounce can black beans, rinsed and drained
  • 1/2 cup Pico de Gallo
  • 1 avocado, peeled and chopped
  • 1 teaspoon ground cumin
  • 1 cup Daisy Cottage Cheese
  • 1/2 cup chopped cilantro
  • 1 teaspoon grated lime zest
  • 2 cloves garlic, finely chopped
  • 3 tablespoons water
  • 3 cups hot cooked quinoa

Tips

  • Tasty Twist

    Farro or brown rice may be used in place of quinoa.

  • Cooking Tip

    Avocado vs. Air: Rub 1 tablespoon of olive oil onto exposed flesh of avocado to keep it from turning brown once exposed to air.

Directions

  1. Heat the oil over medium heat in a large nonstick skillet. Cook the sweet potato and onion for 12 to 15 minutes, stirring occasionally, until the sweet potato is brown and tender. Stir in the beans, Pico de Gallo, avocado and cumin. Heat through.
  2. Meanwhile, in a blender container or the bowl of a food processor, blend the cottage cheese, cilantro, lime zest and garlic until blended, adding enough water to make dressing thin enough to drizzle.
  3. Divide the quinoa among 4 bowls. Top with the bean mixture. Drizzle each with the dressing. Top with additional cilantro if desired. *Option: farro or brown rice may be used in place of quinoa.
  • Calories:521
  • Cholesterol:5
  • Dietary Fiber:16
  • Protein:21
  • Sodium:409
  • Total Carbohydrate:76
  • Total Fat:16

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