Ingredients
Scale
- 1 cup cooked quinoa or rice
- 1 can black beans (drained and rinsed)
- 1 cup chopped sweet potatoes (roasted)
- 1 cup diced bell peppers (mixed colors)
- 1 cup chopped kale or spinach
- 1 ripe avocado, sliced
- Cherry tomatoes (halved)
- Olive oil, cumin, paprika, and chili powder
- Fresh cilantro for garnish
- Salt and pepper to taste
Instructions
- Prepare the base: In a large bowl, combine cooked quinoa or rice with black beans and roasted sweet potatoes.
- Sauté the vegetables: In a skillet, heat olive oil. Add diced bell peppers and cook until slightly tender, about 5 minutes. Stir in chopped kale or spinach until wilted. Season with cumin, paprika, chili powder, salt, and pepper.
- Assembly: Layer the cooked grains and beans at the bottom of a serving platter. Top with sautéed vegetables, cherry tomatoes, sliced avocado, and fresh cilantro.
- Final touch: Drizzle with a splash of olive oil or your favorite hot sauce for extra flavor.
Notes
- For added protein, consider topping with shredded vegan cheese or toasted nuts.
- Roast sweet potatoes in advance for quicker assembly.
- Adjust seasoning levels to suit your spice preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop and Assembly
- Cuisine: African-inspired Vegetarian
- Diet: Vegetarian, Vegan optional
Nutrition
- Serving Size: 1 bowl
- Calories: 375 kcal Kcal
- Sugar: 8g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
