2medium-sized sweet potatopeeled and cut into cubes (approximately 5 cups)
1red onionpeeled & sliced 1-inch thick
For The Quinoa:
For The Yogurt Tahini Dressing:
1cupGreek Yogurtfull-fat or non-fat would both work
3tablespoonstahini stirred well
2tablespoonslemon juice freshly squeezed
For The Quinoa Bowls:
1can black beansdrained and rinsed
1cuparugula or any other salad greens (baby spinach, butter lettuce, spring mix etc)
1teaspoonwhite or black sesame seedsoptional
To roast the sweet potatoes: Preheat the oven to 425 degrees F. Place sweet potatoes and red onion on a large baking sheet making sure they are in one single layer. Drizzle them with olive oil and sprinkle them with ground cumin, salt and pepper. Give it a toss and roast in the oven for about 17-18 minutes or until the sweet potatoes are fully cooked. Set aside to cool.
To cook the quinoa: Place rinsed quinoa in a saucepan with water and salt over medium high heat. Bring to a boil, turn the heat down to low, put the lid on and let it simmer for 12 minutes or until all of the liquid is absorbed. Let it rest for 5 minutes and fluff with a fork.
To make the tahini dressing: Mix everything together in a small bowl (or a mason jar).
To assemble the Sweet Potato Quinoa Bowls: Divide quinoa, roasted sweet potatoes and onion, arugula, and black beans amongst four bowls. Drizzle each bowl generously with yogurt tahini dressing. If you have it, sprinkle them with sesame seeds. Serve.
Taste for seasoning: As it is the case with any vegetable dish, proper seasoning is the key to make this dish taste great. Be sure to taste the yogurt tahini sauce and sweet potatoes before serving and add more seasoning if necessary.
Give it a toss: It is important to distribute the sauce evenly throughout the dish to make sure all ingredients are coated with it.
Make-Ahead & Meal Prep Instructions: For best results, store each component of this recipe in individual containers. This will preserve the flavor and texture of each ingredient. Since this dish can be served warm or cold, you don’t have to worry about letting ingredients return to room temperature, either. Just remove the ingredients from the fridge and assemble your buddha bowls when ready to eat.
Storage Instructions: This sweet potato black bean quinoa bowl will stay fresh in an airtight container in the fridge for up to three days. If possible, store the tahini yogurt sauce in a separate container. This is a great way to keep your leftovers from getting soggy.