Quinoa Bowl with Air Fryer Sweet Potatoes and Black Beans

Name: Quinoa Bowl with Air Fryer Sweet Potatoes and Black Beans
Prep time: 20 min
Cook time: 20 min
Yield: 4 servings
Cuisine: Québécoise
Ingredients: 1/2 cup (60 g) French shallots, thinly sliced; 1/2 cup (125 ml) white or apple cider vinegar; 2 medium-sized sweet potatoes, cubed (washed well if keeping the skin); 2 tablespoons (30 ml) vegetable oil; 1 1/2 c. teaspoon (7.5 ml) chili powder; 1 teaspoon (5 ml) oregano; 1/2 teaspoon (2.5 ml) salt; 1/4 cup (60 ml) olive oil; 3 tablespoons (45 ml) lime juice; 1 tablespoon (15 ml) white wine vinegar; 1 tablespoon (15 ml) honey or maple syrup; 1 small clove garlic, minced; 1/2 teaspoon (2.5 ml) cumin; 3/4 teaspoon (3.75 ml) salt; Pepper, to taste; 3 cups quinoa (600 g) or cooked rice (450 g); 1 540 ml can black beans, rinsed well and drained; 5 Lebanese cucumbers, cubed; 1 cup (20 g) fresh coriander leaves; Hot pepper flakes (optional)

I’ve been wanting to make a Mexican-style vegetarian bowl with lots of tasty, fresh ingredients for a long time now! What you’ll find there:

– Sweet potatoes seasoned with lots of spices, roasted in the Air Fryer!

– Quinoa for the base.

– Black beans for protein.

– Cucumbers for a bit of crunch and freshness!

– Cilantro, because everything’s better with fresh herbs!

– Marinated French shallots, YUM.

– A simple but super-tasty vinaigrette!

I hope I’ve convinced you to give this recipe a try.

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Preparation time: 20 minutes
Cooking time: 20 minutes
Servings: 4

Ingredients

Marinated Shallots (optional)

1/2 cup (60 g) French shallots, thinly sliced
1/2 cup (125 ml) white or apple cider vinegar

Air Fryer Roasted Sweet Potatoes

2 medium-sized sweet potatoes, cubed (washed well if keeping the skin)
2 tablespoons (30 ml) vegetable oil
1 1/2 c. teaspoon (7.5 ml) chili powder
1 teaspoon (5 ml) oregano
1/2 teaspoon (2.5 ml) salt

Dressing

1/4 cup (60 ml) olive oil
3 tablespoons (45 ml) lime juice
1 tablespoon (15 ml) white wine vinegar
1 tablespoon (15 ml) honey or maple syrup
1 small clove garlic, minced
1/2 teaspoon (2.5 ml) cumin
3/4 teaspoon (3.75 ml) salt
Pepper, to taste

Bowl

3 cups quinoa (600 g) or cooked rice (450 g)
1 540 ml can black beans, rinsed well and drained
5 Lebanese cucumbers, cubed
1 cup (20 g) fresh coriander leaves
Hot pepper flakes (optional)

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Preparation

Marinated Shallots

Place all ingredients in a small bowl. Leave to marinate for fifteen minutes, up to 5 days. Keep refrigerated.

Air Fryer Roasted Sweet Potatoes

In a large bowl, combine all the ingredients for the roasted sweet potatoes.
Bake in the Air Fryer at 390°F for 20 minutes, turning the sweet potatoes a few times OR in the oven at 425°F for 15 to 20 minutes.

Dressing

In a small bowl, combine all dressing ingredients.

Bowl

In 4 bowls, divide the quinoa, roasted sweet potatoes, black beans, cucumbers, coriander, hot pepper flakes and marinated French shallots. Drizzle with dressing and serve!

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