green quinoa bowls with sweet potato

adapted from Katherine Taylor.



  • 1 cup quinoa
  • 2 ½ cups vegetable broth or water
  • 1 ½ cup baby spinach, kale, or any combination of greens, lightly packed
  • ½ cup cilantro, lightly packed
  • 1 jalapeño or serrano pepper, seeded
  • 1 medium shallot, peeled
  • 1 garlic clove, peeled
  • ¼ teaspoon salt, more to taste


  • 1 ½ pounds sweet potatoes (3 to 4 medium sweet potatoes), peeled and sliced into 1-inch chunks
  • 2 Tablespoons olive oil
  • ½ teaspoon smoked paprika
  • ¼ teaspoon sea salt


  • 2 avocados
  • 2 limes, juiced
  • 2 Tablespoons olive oil
  • 1 medium jalapeño, seeded if you are spice averse
  • 1 handful cilantro leaves
  • optional: ½ teaspoon ground coriander


  • 1 14-ounce can black beans, rinsed and drained, or 1 ½ cups cooked black beans
  • ¼ cup pepitas, toasted
  • optional: greens of choice (arugula or baby mixed greens are recommended), salsa, crumbled feta, cilantro, roasted bell peppers, green onions


  1. Preheat oven to 425 degrees Fahrenheit. Toss the sweet potatoes in the olive oil, smoked paprika and salt until evenly coated in oil. Arrange in a single layer on a baking sheet. Bake for 35 to 40 minutes, tossing halfway, until the sweet potatoes are tender and caramelizing at the edges.
  2. While the potatoes are cooking, combine the rinsed quinoa and the stock/water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cover and cook until the quinoa has absorbed all of the water, about 10-15 minutes, reducing heat as time goes on to maintain a gentle simmer. Remove from heat, fluff with a fork, and let the quinoa rest for 5 minutes.
  3. While the quinoa cooks, make the green sauce. Place the spinach, cilantro, jalapeño, shallot, garlic, salt and ½ cup of the vegetable broth in a food processor or blender. Blend until smooth. Stir into the cooked and fluffed quinoa.
  4. Make the avocado sauce. Combine the ingredients as listed in a food processor or blender. Blend well and season with salt, to taste.
  5. Assemble your bowls: First add green quinoa, then top with black beans and sweet potatoes, and add a large dollop of avocado sauce to each bowl. Sprinkle with toasted pepitas and whichever additional toppings and add-ins you want.

serves 4.

MAKE AHEAD: This salad keeps well, covered and refrigerated, for a few days. To keep the avocado sauce fresh, store it separately in a small bowl, with plastic wrap pressed against the top surface to prevent oxidation.


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