Committed to This Tangy Cranberry Veggie Bowl
Ingredients
- 3 sweet potatoes, chopped
- 1 tbsp. olive oil
- 1 tbsp. cumin
- 1/2 tbsp. chili powder
- 1/2 tbsp. paprika
- 1/8 tsp. black pepper
- 1 c. quinoa
- 1 15 oz. can black beans
- 4 c. spinach salad
- 1 avocado, sliced
For the Cranberries
- 12 oz. cranberries
- 1 tsp. cumin
- 1/2 tsp. cinnamon
- 1/2 tsp. grapeseed oil
Instructions
- Heat your oven to 425 degrees.
- Place the chopped sweet potatoes on a large frying pan. Toss with olive oil, cumin, chili powder, paprika and black pepper, and roast for 40 minutes, turning once halfway through.
- Cook the quinoa according to package directions, and set aside. (I add 3 c. water, bring to a boil, then simmer for 20 minutes, covered - but keep an eye on it to make sure it doesn't burn)
- Roll out a sheet of parchment paper on a large baking sheet (with sides). Add the cranberries to the pan, then toss with grapeseed oil, cumin and cinnamon. Add the cranberries to the oven and roast for 15 minutes.
- Place the canned black beans in a small sauce pan and cook over medium low heat for 5-7 minutes, until heated through.
- Serve the spinach salad in bowls, adding the quinoa, sweet potatoes, cranberries, black beans, and sliced avocado.
- Leftovers will keep for 3-4 days in the fridge, and these ingredients are delicious on tortillas as well!
Tried this recipe?Let us know how it was!