Mexican Quinoa Bowl with Roasted Sweet Potato and Black Beans
Roasted sweet potato and quinoa bowl mixed with black beans, red onion and coriander, finished with lime and avocado.
- 150 g quinoa
- 300 g sweet potato
- 200 g black beans
- ½ medium red onion
- 1 medium avocado
- 1 medium lime
- 20 g coriander
- 1 tsp cumin
- ½ tsp chilli powder
- 2 tbsp olive oil
- salt
- black pepper
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C (180°C fan/Gas Mark 6).
- Step 2
Peel and dice the sweet potato into 2cm cubes. Toss with 1 tbsp olive oil, cumin, chilli powder, salt, and pepper on a baking tray. Roast for 25-30 minutes, until tender and slightly caramelised.
- Step 3
While the sweet potato roasts, rinse the quinoa and cook according to package instructions.
- Step 4
Drain and rinse the black beans.
- Step 5
Finely chop the red onion and coriander. Dice the avocado.
- Step 6
In a bowl, combine the cooked quinoa, roasted sweet potato, black beans, chopped red onion, and chopped coriander.
- Step 7
Squeeze the juice of half a lime over the mixture and toss gently.
- Step 8
Season with salt and pepper to taste.
- Step 9
Divide the mixture into two bowls.
- Step 10
Top each bowl with diced avocado.
- Step 11
Serve with the remaining lime wedges.
Cook it with Mello
Cook mode reads each step aloud and keeps your screen awake, so you can cook with your hands full.
Cook it with MelloProtein, carbs and fat for this dish
Mello works the macros out from each ingredient, per serving. Make a free account to see them.
See the macrosHow Mello works out macros →
