Wellness Grain

Black Bean & Quinoa Bowls

with Avocado, Roasted Sweet Potatoes & Creamy Cilantro Sauce

40 MIN

4 Servings

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Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

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This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

600 Calories Or Less

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Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

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30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

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45g Of Protein

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Keep it Vegetarian

From the Test Kitchen

For these hearty, Mexican-spiced grain bowls, you’ll add pickled jalapeño peppers to a base of tricolor quinoa for a pleasant kick of heat, then top it all with spiced black beans, roasted sweet potatoes, zesty marinated tomatoes, seasoned avocado, and toasted pepitas (or pumpkin seeds).

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Dietary Information Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

Vegetarian

Nutrition

PER SERVING
Calories

790 Cals (est.)

fresh

ingredients

1 cup Tricolor Quinoa
1 15.5-Oz Can Black Beans
1 Lime
1½ lbs Sweet Potatoes
½ lb Grape Tomatoes
1 oz Sliced Pickled Jalapeño Peppers
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
½ cup Sour Cream
½ cup Cilantro Sauce
1 Avocado
2 Tbsps Raw Pepitas
3 Tbsps Roasted Peanuts
1 oz Tomato Chipotle Flavored Butter

Tips from Home Chefs

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1 Roast the sweet potatoes, pepitas & peanuts

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Line a sheet pan with foil. Medium dice the sweet potatoes. Place on the sheet pan. Drizzle with olive oil; season with salt, pepper, and half of the spice blend. Toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 16 minutes. Leaving the oven on, remove from the oven. In a bowl, combine the peanuts and pepitas. Drizzle with olive oil and season with salt, pepper, and a pinch of the spice blend. Toss to coat. Transfer to the other side of the sheet pan. Return to the oven and roast 3 to 4 minutes, or until the pepitas and peanuts are lightly toasted and the sweet potatoes are browned and tender when pierced with a fork. Remove from the oven.

2 Cook the quinoa

Meanwhile, add the quinoa to the pot of boiling water and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

3 Prepare the remaining ingredients

Meanwhile, drain and rinse the beans. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice; season with salt and pepper. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon of zest. Halve the lime crosswise. Halve the tomatoes; place in a separate bowl. Add the lime zest and the juice of 1 lime half; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. In a bowl, combine the sour cream, cilantro sauce, and the juice of the remaining lime half. Season with salt and pepper. Roughly chop the peppers. Thoroughly wash your hands, knife, and cutting board immediately after handling.

4 Cook the beans & serve your dish

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the drained beans, remaining spice blend, and 1/3 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired. Transfer half the cooked beans to the pot of cooked quinoa; add the butter and as much of the chopped peppers as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; stir until combined and the butter is melted. Serve the finished quinoa topped with the roasted sweet potatoes, sliced avocado, remaining cooked beans, and marinated tomatoes (including any liquid). Drizzle with the creamy cilantro sauce. Garnish with the toasted pepitas and peanuts. Enjoy!

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Black Bean & Quinoa Bowls