Quick & Easy Sweet Potato Mash Bowl
If you haven't guessed yet, I love sweet potatoes. They're packed with nutrients (check out four reasons to make them a staple in your diet) and very versatile; smoothies, breads, pies.... sweet potatoes can do it all.
I needed a quick, easy dinner and came up with this sweet potato mash bowl. It's full of flavor and healthy. Homemade guacamole takes this dish over the top. I mean, who doesn't like fresh guac?! Check out the video of how it's made here.
What you'll need:
Sweet Potato Mash
2 large sweet potatoes
oil of choice (for drizzling)
1 cup dry quinoa
1 tsp cumin
1 tsp chili powder
1 tsp paprika
1 15 oz can of black beans
salt and pepper to taste
Guacamole
4 ripe avocados
1/4 of a medium sized red onion diced
1 bunch cilantro chopped
juice of 1 lime
4 roma tomatoes chopped
1 jalapeno diced (optional)
salt and pepper to taste
Other Toppings
salsa of choice
grape tomatoes
How to Make it
Preheat your oven to 400 degrees F. Wash your potatoes and place In a foil-lined baking tray. Drizzle potatoes in oil and use a fork to poke holes in each potato. Pop them in the oven for about an hour or until tender.
While the potatoes are cooking, prepare the quinoa. Boil one cup dry quinoa in two cups of water. Cook on medium low heat for 15-20 minutes or until water is absorbed. Fluff with a fork and set aside.
To make the guacamole, start by mashing the avocados in a bowl with a fork. Add in onion, tomatoes, cilantro, jalapeno if using, salt, pepper, and lime juice. Mix well and add the seed of one of the avocados. Adding the seed will help to keep your guac fresher longer.
Peel the cooked sweet potatoes and mash them in a medium sized bowl. Mix in the quinoa and black beans. Season with cumin, chili powder, paprika, salt and pepper.
Add a few scoops of sweet potato mixture to a bowl. Top with salsa, guac, and grape tomatoes.