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Yam and quinoa bowl with sliced roasted sweet potatoes on a blue wooden background

Yam & Quinoa Bowl

cilantro mojo, pico de gallo, pepitas

STARS

Roast garnet sweet potatoes until tender and caramelized and serve them with a blend of black beans and quinoa. This hearty vegetarian recipe includes cilantro sauce for drizzling, chunky pico de gallo for bright flavor, and toasted pumpkin seeds for fun crunch.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  20 minutes
Active Time:  20 minutes
Ingredients

Yams

  • 1 ancho chile, soaked overnight in water
  • 1 7-ounce can chipotle in adobo sauce
  • 4 sweet potatoes or yams, peeled and cut into ½ inch rounds
  • 1 tablespoon canola oil
  • Salt and pepper to taste

Quinoa

  • 1 cup white quinoa
  • ½ teaspoon salt
  • 1 teaspoon olive oil
  • 1 15-ounce can black beans, drained and rinsed
  • ½ teaspoon ground coriander

Mojo Verde

  • 1 garlic clove
  • ½ teaspoon cumin
  • 1 cup cilantro
  • ½ cup canola oil
  • 2 tablespoons white balsamic vinegar
  • ¼ teaspoon salt, to taste

Pico de Gallo

  • 2 medium tomatoes, diced
  • ½ red onion, diced
  • 1 serrano pepper, diced
  • 1 lime, juiced
  • Salt and pepper to taste

Serving

  • ¼ cup pumpkin seeds
Directions
1
Preheat the oven to 375°F. 
2
In a blender, purée the ancho chile and chipotle in adobo sauce until smooth. 
3
On a baking sheet, toss the sweet potatoes with the chile purée, canola oil and a pinch of salt and pepper. Roast for 14-16 minutes or until tender. 
4
Place the quinoa, 2 cups of water, salt and olive oil in a small saucepan. Bring to a simmer, reduce heat to low, cover and cook until the grains are tender, about 12 minutes. 
5
Stir the black beans and coriander into the cooked quinoa. Season to taste. 
6
Add all of the mojo ingredients to a blender and purée until smooth. 
7
Combine all of the pico de gallo ingredients in a small bowl. 
8
To serve, divide the quinoa and sweet potatoes between bowls. Top with mojo verde, pico de gallo and pumpkin seeds. 

Yam & Quinoa Bowl

cilantro mojo, pico de gallo, pepitas

STARS

Roast garnet sweet potatoes until tender and caramelized and serve them with a blend of black beans and quinoa. This hearty vegetarian recipe includes cilantro sauce for drizzling, chunky pico de gallo for bright flavor, and toasted pumpkin seeds for fun crunch.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  20 minutes
Active Time:  20 minutes
Servings:  4

Ingredients

Yams

  • 1 ancho chile, soaked overnight in water
  • 1 7-ounce can chipotle in adobo sauce
  • 4 sweet potatoes or yams, peeled and cut into ½ inch rounds
  • 1 tablespoon canola oil
  • Salt and pepper to taste

Quinoa

  • 1 cup white quinoa
  • ½ teaspoon salt
  • 1 teaspoon olive oil
  • 1 15-ounce can black beans, drained and rinsed
  • ½ teaspoon ground coriander

Mojo Verde

  • 1 garlic clove
  • ½ teaspoon cumin
  • 1 cup cilantro
  • ½ cup canola oil
  • 2 tablespoons white balsamic vinegar
  • ¼ teaspoon salt, to taste

Pico de Gallo

  • 2 medium tomatoes, diced
  • ½ red onion, diced
  • 1 serrano pepper, diced
  • 1 lime, juiced
  • Salt and pepper to taste

Serving

  • ¼ cup pumpkin seeds

Directions

1
Preheat the oven to 375°F. 
2
In a blender, purée the ancho chile and chipotle in adobo sauce until smooth. 
3
On a baking sheet, toss the sweet potatoes with the chile purée, canola oil and a pinch of salt and pepper. Roast for 14-16 minutes or until tender. 
4
Place the quinoa, 2 cups of water, salt and olive oil in a small saucepan. Bring to a simmer, reduce heat to low, cover and cook until the grains are tender, about 12 minutes. 
5
Stir the black beans and coriander into the cooked quinoa. Season to taste. 
6
Add all of the mojo ingredients to a blender and purée until smooth. 
7
Combine all of the pico de gallo ingredients in a small bowl. 
8
To serve, divide the quinoa and sweet potatoes between bowls. Top with mojo verde, pico de gallo and pumpkin seeds.