Kinfield Founder, Nichole Powell, Shares Her Favorite Recipe for Sweet Potato Black Bean Quinoa Bowl

We asked members of our community to share what they've been cooking over and over again while spending more time at home Our first friend to share her favorite recipe is Nichole Powell, Founder of Kinfield, an amazing brand that offer earth and body safe products like DEET-free bug repellent and cooling aloe mist.

Meet my favorite Sweet Potato Black Bean Quinoa Bowls! The best part about these bowls is how adaptable they are. Want to add kale? You add kale! Hate black beans? Whatever, leave em out! I like to make all of the individual components and keep them separately in my fridge, grabbing whichever combination speaks to me in the moment. Can be made entirely vegan with a small adjustment to the dressing (or feel free to use whatever dressing you prefer! A spicy lime vinaigrette would be great here too). 

Ingredients for the Cumin Roasted Sweet Potatoes

  • 1 large sweet potato, peeled and chopped into 1" pieces
  • 1 tsp extra virgin olive oil
  • 1/2 tsp chili powder
  • 1/4 tsp cumin
  • 1/4 tsp kosher salt

For the Garlicky Black Beans

  • 1 can black beans 
  • 4 stalks cilantro
  • 3 cloves garlic, peeled and diced finely
  • Kosher salt, to taste
  • Olive oil

For the Quinoa

  • 3/4 cup quinoa
  • 1 3/4 cups water
  • 1/2 tsp kosher salt (divided)
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp garlic powder
  • 2 tbsp cilantro chopped
  • Juice of half a lime

For the Cilantro Cream

  • 1/4 cup plain non fat Greek yogurt (dairy-free works well too here!)
  • 1/4 cup cilantro, finely chopped
  • Juice of half a lime
  • Pinch of salt, garlic powder, and chili powder
  • Dab of honey or agave if you’d like—do this to taste

Directions

Make the sweet potatoes. Preheat oven to 425 degrees then line a baking sheet with foil. Toss the sweet potato in the olive oil and spices and lay it out in an even layer on the prepared baking sheet. Roast the sweet potato for 12-15 minutes or until it is fork tender.

Prepare the Beans. Heat a sauce pan over medium-low heat. Once the pan is warm, add enough olive oil to coat the bottom of the pan. Give the olive oil a few seconds to heat up before adding the garlic. Sauté until sizzling and fragrant, about 30 to 60 seconds.

Then add black beans (including juices), cilantro, and salt (start with 1/2 tsp and scale to taste). Bring to boil, then reduce heat to low and simmer, covered, until tinny taste is gone—roughly 15 minutes, stirring occasionally. Remove cilantro stalks before serving.

Cook the Quinoa. Rinse and drain quinoa then put it in a medium sized sauce pan with the water and 1/4 teaspoon of kosher salt. Bring the quinoa to a boil, then cover it with a lid and lower the heat to medium low. Cook for 15 minutes, until all of the liquid is absorbed. Remove from the heat and season the quinoa with the remaining 1/4 teaspoon of kosher salt, chili powder, cumin, garlic powder, lime juice, and cilantro.

Make the cilantro cream. In a blender add all of the ingredients and blend until smooth. If you don’t have a blender, just chop everything finely and whisk to combine.

Assemble the bowl by combining all ingredients, drizzling with cilantro dressing and topping with cilantro if desired. All individual components will keep in the fridge (store separately) for up to 1 week.

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