sweet potato fajitas quinoa bowl
Prep Time 10 minutes mins
Cook Time 45 minutes mins
Servings 4 people
- 1 cup dry quinoa
- 1 large sweet potato (or 2 medium), sliced into wedges
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon chili powder
- Salt and pepper
- 3 bell peppers, seeded and sliced
- 1 small onion, thinly sliced
- 1 teaspoon taco seasoning
- 1/2 cup salsa
- 1 cup chunky guacamole
- 1 cup shredded Mexican cheese blend
- 1 (packed) cup shredded romaine lettuce
- Sour cream, for garnish (optional)
In 2016, The Wall Street Journal reported that the “bowl trend” was catching fire onInstagram (it’s a pretty presentation, so I get it). Regardless of wheth- er the crazesticks around, it’s a handy way to build a meal. Bowls are for those times when youare craving a lot of different textures and flavors and don’t want to commit to just one.Here, we’re making a quinoa-based version of a can’t-miss meal: sweet potato fajitas.The sweet potatoes are hearty and meaty and the quinoa adds a complete protein;tortillas optional.