A simple and FULL OF FLAVOR healthy dinner or lunch bowl! Don’t let the name “chipotle” scare you, as it’s not spicy. The chipotle spice is delicately balanced with the avocado and butter to keep all the flavors working together instead of overpowering each other.
This bowl has protein from the quinoa and fat from the avocado making this a perfectly filling lunch or dinner option. The use of the quinoa grain allows it to be gluten free, but you could use another grain if you don’t like quinoa.
See the Tips and Tricks section below the recipe for some helpful recipe ideas.
Servings: 2-3
Preparation + Cooking Time: 40 minutes
Suggested kitchen tools: measuring spoons, measuring cup, large baking sheet, parchment paper, medium sauce pan with lid
Ingredients:
3 small or 2 medium sized sweet potatoes
1 lime, juiced (about 2 tablespoons)
1/2 red onion, chopped
1 tablespoon olive oil
1/2 teaspoon chipotle seasoning (I used Frontier brand)
1 teaspoon smoked paprika
1/4 teaspoon salt+a tiny bit extra for seasoning the quinoa
1 pinch pepper
1 cup quinoa
2 cups water
2 tablespoons vegan butter (I used Miyokos)
1 avocado, sliced
Optional: sunflower, hemp or pumpkin seeds (pepitas) for topping
How-To:
Heat the oven to 425 degrees (F)
Rinse and dry the sweet potatoes. Cut them into 1 to 1 1/2 inch chunks.
Chop the red onion
Place the sweet potatoes and onions onto a large baking tray covered in parchment paper
Drizzle the olive oil, lime juice, chipotle powder, smoked paprika, salt and pepper over the sweet potatoes and onions. Toss with a spoon or spatula to combine then spread evenly out onto the tray.
Roast for 30 minutes, gently stirring at the half point of roasting time
Combine the quinoa and water in a medium sized sauce pan. Bring to a boil on high heat, then reduce the heat to low and simmer, covered, for 15 minutes. Set aside when cooking is complete. (Season with a little salt if desired).
Slice the avocado and set aside.
Melt the butter (I used the microwave and a small glass dish)
To serve: Put some quinoa and sweet potato mixture in a bowl, top it with avocado and drizzle with some melted butter and the optional seeds.
Eat and enjoy!
Tips and Tricks:
I found all my ingredients for this recipe at Whole Foods. Most large grocery stores have all these ingredients as well.
Leftovers keep best when covered and refrigerated.
Don’t like quinoa? Try rice or your favorite grain instead.
Go West Chipotle Lime Sweet Potato Bowls With Avocado and Quinoa (V, DF, GF)
Pin Me! www.carolynsbloomingcreations.com
Food prepared, styled and photographed by Carolyn J. Braden
