Sweet Potato and Black Bean Quinoa Bake

A comforting Mexican-style skillet layered with roasted sweet potato cubes, tender black beans, fluffy quinoa, and mild salsa spices.

• Prep: 15 min
• Cook: 35 min
• Total: 50 min
• Servings: 2
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $3.61/serving

Dietary

• Vegetarian
• Vegan
• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• High-Fiber
• Low-Cholesterol
• Halal
• Kosher
• Low-Sodium
• Low-Sugar
• Low-Saturated-Fat

Tags

• one-pot
• comfort food
• healthy
• smoky

Ingredients

• 1 sweet potato (large, peeled and cut into 1/2-inch cubes)
• 1 can black beans (rinsed and drained)
• 0.5 cup quinoa (uncooked, rinsed)
• 1 can canned diced tomatoes with green chiles (undrained)
• 1 cup frozen sweet corn
• 1 cup vegetable broth (low-sodium)
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 0.5 teaspoon smoked paprika
• 0.5 teaspoon salt
• 1 avocado (medium, diced)

Instructions

1. Heat 1 tablespoon olive oil in a deep oven-safe skillet over medium heat, then add the diced sweet potato and sauté for 5 minutes until starting to soften.
2. Stir in the uncooked quinoa, rinsed black beans, frozen sweet corn, diced tomatoes with green chiles, vegetable broth, ground cumin, smoked paprika, and salt.
3. Bring the mixture to a gentle boil, cover with a tight-fitting lid, reduce the heat to low, and simmer for 25 minutes until the sweet potatoes are tender and the quinoa has absorbed all the liquid.
4. Remove the skillet from heat and let sit covered for 5 minutes. Divide between plates and top each portion with freshly diced avocado before serving.

Notes

Reheats wonderfully; store the diced avocado separately and add fresh when reheating.

Nutrition (per serving)

• Calories: 520
• Protein: 17 g
• Carbohydrates: 84 g
• Fat: 16 g
• Fiber: 19 g
• Sodium: 480 mg
• Saturated Fat: 2.2 g
• Sugar: 8 g