SWEET POTATO QUINOA BOWL ENJOY DAN:

                   SWEET POTATO QUINOA BOWL by CHEF DAN:

Serves 4

ROASTED SWEET POTATO:

2 sweet potatoes, peeled and diced

2 teaspoons olive oil

1/2--teaspoons EACH chili powder and smoked paprika

1/4-teaspoonEACH cumin and sea salt.

QUINOA:

1 cup quinoa

2 cups water

1/2-teaspoon EACH sea salt, chili powder, cumin, garlic powder, and onion powder

1 tablespoon lime juice

1/4-cup cilantro, chopped

2 bay leaves

CILANTRO CREAM DRIZZLE:

1/3cup plain Greek yogurt

1/3cup cilantro, chopped

1/3-cup pure maple syrup

1 tablespoon lime juice

 Pinch of salt, garlic powder, and chili powder

1 (15.5 Oz) can black beans, drained and rinsed

ROASTING SWEET POTOATO: (PREHEAT OVEN TO 425 F)

1.   On a baking sheet sprayed with Pam.

2.   Toss the sweet potatoes in the olive oil and next 4 ingredients.

3.   Lay in baking sheet and roaster for about 20 minutes.

4.   Rinse and drain the quinoa and put into sauce pan with water and salt, throw in a couple bay leaves.

5.   Cover and cook according to package directions:

6.   Remove from heat and fluff; then add remaining quinoa ingredients.

CILANTRO CREAM DRIZZLE:

1.   In a blender add all cilantro ingredients except black beans and blend until smooth.

2.   In the microwave warm black beans.

ASSEMBLING THE BOWL:

1.   In serving bowls divide evenly quinoa mixture.

2.   Top with sweet potatoes and black beans.

3.   Drizzle the cilantro cream on top.

4.   Top with more cilantro if desired.

ENJOY DAN:                                       SING SONGS AND PLANT SEEDES!!