Close
Prep Time:15 minsAdditional Time:20 minsTotal Time:35 minsServings:2Yield:2 servingsJump to Nutrition Facts
Prep Time:15 minsAdditional Time:20 minsTotal Time:35 minsServings:2Yield:2 servings
Prep Time:15 mins
Prep Time:
15 mins
Additional Time:20 mins
Additional Time:
20 mins
Total Time:35 mins
Total Time:
35 mins
Servings:2
Servings:
2
Yield:2 servings
Yield:
2 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)
Ingredients
1smallsweet potato, peeled and cut into 1/2-inch pieces (1 1/2 cups)
2 ½teaspoonsolive oil, divided
½avocado
1tablespoonlime juice
1clovegarlic, peeled
½teaspoonground cumin
⅛teaspoonsalt
⅛teaspoonground pepper
1-2 tablespoons water
1cupcooked quinoa
¾cupno-salt-added canned black beans, rinsed
2tablespoonspepitas (see Tip)
1scallion, chopped
DirectionsPreheat oven to 400 degrees F.Toss sweet potato and 1 tsp. oil on a large rimmed baking sheet. Roast, stirring once halfway through, until tender, about 25 minutes.Meanwhile, combine the remaining 1 1/2 tsp. oil, avocado, lime juice, garlic, cumin, salt, pepper, and 1 Tbsp. water in a blender or food processor; process until smooth. Add 1 Tbsp. water, if needed, to reach desired consistency.Combine the sweet potato, quinoa, black beans, and kale in a medium bowl. Drizzle with the avocado dressing and gently toss to coat. Top with pepitas and scallion.TipPepitas (hulled pumpkin seeds) can be found in the bulk-foods section of natural-foods stores and Mexican groceries.To make aheadPrepare sweet potato (Steps 1-2) and dressing (Step 3). Refrigerate separately for up to 2 days.Originally appeared: Diabetic Living Magazine, Winter 2020
Directions
Preheat oven to 400 degrees F.Toss sweet potato and 1 tsp. oil on a large rimmed baking sheet. Roast, stirring once halfway through, until tender, about 25 minutes.Meanwhile, combine the remaining 1 1/2 tsp. oil, avocado, lime juice, garlic, cumin, salt, pepper, and 1 Tbsp. water in a blender or food processor; process until smooth. Add 1 Tbsp. water, if needed, to reach desired consistency.Combine the sweet potato, quinoa, black beans, and kale in a medium bowl. Drizzle with the avocado dressing and gently toss to coat. Top with pepitas and scallion.TipPepitas (hulled pumpkin seeds) can be found in the bulk-foods section of natural-foods stores and Mexican groceries.To make aheadPrepare sweet potato (Steps 1-2) and dressing (Step 3). Refrigerate separately for up to 2 days.
Preheat oven to 400 degrees F.
Toss sweet potato and 1 tsp. oil on a large rimmed baking sheet. Roast, stirring once halfway through, until tender, about 25 minutes.
Meanwhile, combine the remaining 1 1/2 tsp. oil, avocado, lime juice, garlic, cumin, salt, pepper, and 1 Tbsp. water in a blender or food processor; process until smooth. Add 1 Tbsp. water, if needed, to reach desired consistency.
Combine the sweet potato, quinoa, black beans, and kale in a medium bowl. Drizzle with the avocado dressing and gently toss to coat. Top with pepitas and scallion.
TipPepitas (hulled pumpkin seeds) can be found in the bulk-foods section of natural-foods stores and Mexican groceries.
Tip
Pepitas (hulled pumpkin seeds) can be found in the bulk-foods section of natural-foods stores and Mexican groceries.
To make aheadPrepare sweet potato (Steps 1-2) and dressing (Step 3). Refrigerate separately for up to 2 days.
To make ahead
Prepare sweet potato (Steps 1-2) and dressing (Step 3). Refrigerate separately for up to 2 days.
Originally appeared: Diabetic Living Magazine, Winter 2020
Rate ItPrint
Nutrition Facts(per serving)439Calories20gFat54gCarbs15gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
