From halfbakedharvest.com

Spicy Southwest Quinoa Bowl

4 servings · 15 min prep · 30 min cook

Ingredients

Quinoa Bowl

• 1 cup uncooked quinoa
• 1 lime, zest + juice
• 2 sweet potatoes, chopped
• 2 tbsp olive oil
• 2 tsp Old El Paso Taco Seasoning
• 14 oz can black beans, rinsed and drained
• salt and pepper
• 1/3 cup fresh cilantro, chopped
• sliced avocado and queso fresco, for serving (omit if vegan)
• warmed Old El Paso flour tortillas, for serving

Mango Slaw

• 1 ripe mango, sliced into thin strips
• 1 bunch Tuscan kale, shredded
• 1 jalapeno, seeded and chopped
• 1/4 cup olive oil
• 1 lime lime, juice of
• 1/2 cup fresh cilantro, chopped
• salt, to taste

Tomatillo Vinaigrette

• 6-8 tomatillos, husk removed
• 4 oz can Old El Paso Chopped Green Chiles
• 2 cups fresh cilantro
• 1/2 cup olive oil
• 1/2 lime lime, juice from half
• salt, to taste

Steps

1. In a bowl, combine 1 mango, 1 shredded kale, 1 jalapeno, ¼ cup olive oil, 1 lime lime juice and ½ cup chopped cilantro, then add salt to taste and toss well. Massage the slaw with your hands for 1-2 minutes. Cover and keep in the fridge until ready to serve.
2. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
3. Add 6-8 tomatillos to the baking sheet and roast for 20 minutes, or until charred. Add the tomatillos and the remaining ingredients to a blender: 4 oz can green chiles, 2 cups cilantro, ½ cup olive oil and ½ lime lime juice. Blend until completely smooth. Taste and add salt as needed.

   20 min the tomthe tomatillos at the same time as the sweet potatoes to save oven time.the tomatillos and sweet potatoes can go in the oven together.the tatillos: since only one time field is expected use below tip instead.the tomatillos.the sweet potatoes.roast together to save time.rokeep this concise.roast tomatillos and sweet potatoes together to save oven time.roast the tomatillos and sweet potatoes at the same time to save oven space and time.

4. Cook 1 cup quinoa according to package directions. Fluff with a fork and toss with the zest and juice of 1 lime and ⅓ cup chopped cilantro. Keep warm.
5. Meanwhile, preheat the oven to 425 degrees F.
6. Place 2 sweet potatoes on a rimmed baking sheet and drizzle with 2 tbsp olive oil. Add 2 tsp taco seasoning and gently toss with your hands or two spatulas to evenly coat. Bake for 15-20 minutes, then flip and bake for 10 minutes more, or until the sweet potatoes are tender.

   25-30 min ttomatillos and sweet potatoes together to save time.time

7. Toss 14 oz can black beans with salt, pepper and a handful of chopped ⅓ cup cilantro.
8. To assemble the bowls, divide the 1 cup quinoa among bowls. Top with the 2 sweet potatoes, 14 oz can black beans and sliced avocado. Add the 1 mango slaw and drizzle the bowl with the tomatillo vinaigrette. Sprinkle with queso fresco and serve with warmed flour tortillas. EAT!

Nutrition

Per serving

kcal

893

protein

9 g

carbs

56 g

fat

51 g

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