Bowls Recipe

Rinse the quinoa in a fine mesh sieve under cold water for about 30 seconds to remove bitterness. Drain well.

In a small saucepan combine rinsed quinoa, 2 cups water, 1 tbs olive oil and 1 tsp salt. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover and simmer for 12–15 minutes, or until liquid is absorbed and quinoa is tender.

Remove from heat and let sit covered 5 minutes. Fluff with a fork, stir in lime zest, 2 tbs lime juice and 1 cup chopped cilantro. Taste and adjust salt or lime as needed.

Preheat oven to 425°F (220°C). Toss 2 cups cubed sweet potato with 1 tbs olive oil, 1 tsp chipotle powder (or smoked paprika), 1 tsp ground cumin and 1 tsp salt until evenly coated.

Spread in a single layer on a rimmed baking sheet lined with parchment. Roast 20–25 minutes, turning once, until browned and tender.

Heat 1 tsp olive oil in a small skillet over medium heat. Add drained black beans and corn, sprinkle 1/2 tsp ground cumin and 1/4 tsp salt.

Cook, stirring occasionally, 4–6 minutes until warmed through and slightly toasted. Remove from heat and keep warm.

Combine 2 tbs apple cider vinegar, 2 tbs water, 1 tsp sugar and 1/4 tsp salt in a small bowl. Add thinly sliced 1/2 cup red onion and press to submerge.

Let sit at room temperature for at least 10 minutes (up to 1 hour) to soften and develop tang. Drain before serving if preferred.

Wash and dry 2 cups baby spinach or mixed greens. Arrange portioned greens in serving bowls.

Halve or slice 1 avocado and 1/2 cup cherry tomatoes. Add to bowls on top of greens beside warm components.

In a small bowl or jar combine 1/4 cup Greek yogurt, 1 tbs mayonnaise, 1/4 cup chopped cilantro, 1 tbs lime juice, 1 tsp minced garlic and 1/4 tsp salt.

Stir or shake to combine, adding up to 1 tbs water to thin to desired consistency. Taste and adjust seasoning or lime.

Divide the cilantro-lime quinoa between two bowls (about 1/2 cup cooked quinoa per bowl).

Arrange roasted sweet potatoes (about 1 cup total between bowls), black beans & corn (split between bowls), quick pickled red onion, avocado slices, cherry tomatoes and greens in sections over the quinoa.

Drizzle each bowl with the creamy cilantro-lime dressing. Sprinkle with crumbled feta or cotija and toasted pepitas if using. Serve with a lime wedge.