We’re a big quinoa, sweet potato and black bean home, so when I decided to put them all together in a bowl with avocado and a gooey poached egg, I knew it was going to be a winner. The first time I made this, I kid you not, my husband ate it in 1 minute and immediately asked when I would be making it again. Lucky for him, this is a simple recipe and it’s perfect for Sunday meal prepping. I like to make a big batch and store it in individual Tupperware’s in the fridge to reheat and eat throughout the week – just don’t forget to add fresh avocado every time.
I sadly can’t make this recipe in the summer because our small Brooklyn apartment turns into a sauna if I have the oven on for more than 15 minutes. So, you can imagine my excitement when the weather finally dipped into the 70’s (for one day) last week, and I took full advantage by making a big batch of this caramelized sweet potato grainy bean goodness. As sad as the end of summer always is, at least we have recipes like this to look forward to. And football. And pumpkin spice anything.
This bowl can be made vegetarian or vegan-friendly by omitting the optional soft poached egg and/or feta cheese to top the bowl. Even without the egg and feta, one serving packs 10g of protein and 14g of fiber – two of the most important nutrients to keep you full between meals. Plus, sweet potatoes are a major source of beta carotene, a precursor to vitamin A, which benefits healthy skin, the immune system, and vision.
So, if you’re anything like me, I’ll see you in front of the oven in a few weeks to roast some sweet taters!
- 1 large sweet potato (or two small)
- 1 tablespoon olive oil
- ½ cup quinoa
- 1 cup black beans, cooked (or 15oz can)
- 1 avocado
- 2 eggs (optional)
- 2 oz feta cheese (optional)
- Preheat oven to 425 and line a baking sheet with parchment paper.
- Wash sweet potato and chop into 1" cubes, leaving the skin on.
- Place sweet potatoes in a large bowl and coat evenly with olive oil, salt, and pepper
- Spread sweet potato cubes evenly onto parchment paper-lined baking sheet.
- Roast sweet potatoes for 30 minutes in the oven, until tender and slightly caramelized.
- Cook quinoa per packaged instructions, adding olive oil and salt to taste.
- Heat black beans in a small saucepan.
- Once sweet potatoes, quinoa and beans are cooked, divide evenly into two bowls.
- Top each bowl with half of a sliced avocado, one poached egg (optional) and feta cheese (optional).
- Season with salt and pepper to taste and serve hot.