Quinoa & Sweet Potato Taco Bowl

There is a great little cafe near me called the Allways Cafe which serves a healthy selection of food like soup, salad, wraps, and sandwiches. One of my favorite things to order is the Sweet Potato Quesadilla which is full of sweet potatoes, pumpkin seeds, green onion, spinach, cheddar cheese, and a honey-lime-chipotle sauce served in a whole wheat wrap. When I order the sweet potato quesadilla, I get mine without cheese and add black beans -- yum!

This recipe is inspired by my favorite quesadilla, except it's less like a quesadilla and more like a taco in a bowl...and it might be more delicious! Feel free to add in more of your favorite veggies or top with your favorite taco toppings like cheese or guacamole. It may even taste great in a tortilla!

As always, I'd love to hear what you think if you give this recipe a try. Leave me a comment to share your thoughts.

Enjoy :) 

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INGREDIENTS

• 1 cup dry qunioa, cooked according to package
• 1 pouch of your favorite taco seasoning (I like Simply Organic Southwest Taco -- found at Whole Foods). You can create your own blend of seasons instead, if preferred.
• 1 can of organic black beans, no salt added
• 1 tablespoon coconut oil
• 1 cup of cherry tomatoes, chopped in halves
• 1/4 cup of yellow onion, diced
• 1/2 cup red pepper, diced
• 2 cloves of garlic, crushed
• 2 cups of fresh spinach
• 3-4 medium sized sweet potatoes
• Salt and pepper, to taste

PREPARATION

• Preheat oven to 450 degrees. Line sheet tray with foil and line up sweet potatoes on tray. Using a fork, stick each potato three or four times with a fork. Cook potatoes for 45 minutes to an hour. Remove from oven and let cool for about ten minutes. Using your fingers, peel the skin of the potato off each one. Place in a covered dish to stay warm.
• Meanwhile, prepare quinoa as directed. Once completely cooked, remove from heat and stir in the taco seasoning. Stir until qunioa is completely coated. 
• Combine coconut oil, tomatoes, onion, pepper, and garlic in a saute pan. Cook until lightly browned. Add spinach and cook until wilted. Season with salt and pepper, to taste.
• In a medium size bowl, combine quinoa, black beans, and vegetable mixture together thoroughly. Cover to stay warm, as you are likely waiting for the sweet potatoes to finish cooking.
• To serve, place a portion of sweet potato in a bowl and serve a few spoonfuls of quinoa over the sweet potato. 
  
• Feel free to top with avocado, guacamole, salsa, or your favorite taco topping and enjoy!