Asian Quinoa Bowl with Sweet Potato and Avocado
Photo Credit (I was too hungry to take a picture)
Ingredients for the Bowl (Serves 4):
2 Ripe Avocados (not over ripe, you don't want them too mushy)
4 Small/Medium Sweet Potatoes
1 Cup of Cooked Quinoa, cooked (directions here, minus the freezing part)
4-6 Scallion Stalks, depending on how much you like
Ingredients for the Asian Dressing:
1/2 Cup of Low Sodium Soy Sauce
2 Tbl Agave Nectar (or 2 Tbl brown sugar)
1/2 Tbl Lemon Juice
1 1/2 tsp Yellow Mustard
11/2 Tbl Garlic Powder (or 2 tsp Garlic Powder and 2 Minced Cloves of Garlic)
2 tsp Powdered Ginger
1 Tbl Olive Oil
Directions for the Bowl:
Poke the sweet potatoes with a fork a few times all over. Place them on a sheet pan/roasting pan and drizzle with olive oil, salt, and pepper. Roast them at 425º for 45 minutes to an hour, until you can easily slide a fork all the way through. Mix all of the dressing ingredients together right after the potatoes go in so they can marry in the fridge.
When the potatoes come out, open them up so the steam releases and they cool down so you can handle them. Heat your sauce in a large skillet over medium heat. Add the quinoa, potato, and some fresh black pepper. Mash it together until combined well. Turn heat down to low and let sit for 2 minutes.
While it sits, dice your scallions. Cut the avocados lengthwise and remove the pits. Using a knife, make a checker patter inside of the avocado by lightly slicing (as to not break the skin) a few times vertically and a few times horizontally. Using a spoon, remove the avocado from its shell and it should be in nice pre-cut pieces.
Place the quinoa, potato, and dressing mixture into a large serving dish. Add the sliced avocado and scallions and mix well, careful not to mash the avocado. You can also add sriracha, which I obviously did.
Nutrition Facts (per serving)
Total Fat: 19.2g
Sat. Fat: 2.7g