Avocado Mango Lime Quinoa Bowl with Sweet Potato Crisps
Nutritious
quinoa combines with a few of my all time favorite ingredients -
avocado and mango - to bring a lovely sweet bowl to the table. Seasoned
with cilantro and lime, the Lime Viniagrette brings it all together.
Crisped sweet potatoes bring texture as a topping, or work equally well
as a tempting side.
Crisped Sweet Potatoes
1 unpeeled, washed sweet potato
oil - about 1 Tbs
squeeze of lime (optional)
salt, to taste
Lime Vinaigrette
2-3 Tbs freshly squeezed lime
1 Tbs white balsamic vinegar
1-2 Tbs oil (we use avocado oil)
Quinoa Bowl
2 cups water
1 cup uncooked quinoa
1 can black beans, drained and rinsed
cherry tomatoes - about 1/2 - 3/4 cups
1 avocado, peeled, seeded and chopped
1/2 cup red onion, chopped
1/2 - 3/4 cup mango, chopped
1 large handful cilantro, chopped
salt to taste
Pepper to garnish
more cilantro to garnish
Preheat oven to 425ºF.
Using
a mandoline, slice the sweet potato as thin as possible - making enough
to fill a baking sheet lined with a silicone mat. Place slices in a
bowl and drizzle with oil and a squeeze of lime if desired. Gently toss
the slices with the oil, then lay in a single layer on the baking
sheet.
Place
the baking sheet into the oven and set timer for 5 minutes. Check at
the 5 minute point and cook longer if necessary. We like the crisps
when they are still mostly orange, but just beginning to brown in
spots. Watch the crisps closely!! They will go from almost ready to totally burnt in a flash!! Crisps will crisp upon cooling.
When ready, remove from oven and allow to cool for a few minutes on the baking sheet.
Making
the quinoa... rinse the dry quinoa in a colander. Allow to drain.
Place a medium pot on the stove and add 2 cups of water. Pour rinsed
quinoa into the pot and simmer according to package directions - about 20 minutes over medium heat. (I
like to do mine ahead of time and will place quinoa in water, simmer
for about 10 minutes or until most of the water is absorbed, then turn
the stove off and allow to sit for an hour or so. The quinoa always
turns out nice and fully this way!)
Allow quinoa to cool.
When
quinoa is cool, place quinoa into a large mixing bowl and add the
copped fruits and veggies. Add more of your favorites, and less of the
items you don't love. Eliminate and substitute as desired! We've also
used chopped red pepper and grilled corn with great success.
Whisk
the Lime Vinaigrette and pour over the quinoa. Mix gently and taste
for seasonings. Add salt to taste. Also add more lime if desired (my husband likes lots of lime... Liv not so much. Add to your taste).
Serve over a bed of greens (arugula is my favorite - season with a drizzle of oil, a squeeze of lime and a sprinkle of salt - place quinoa over the top)
and garnish with freshly ground pepper and additional chopped
cilantro. Serve with lime wedges and sweet potato crisps on the side.
