Nigerian Dinner Recipes

Valerie Bertinelli's Quinoa, Sweet Potato & Black Bean Bowls | Valerie's Home Cooking | Food Network

Valerie’s hearty quinoa bowls are packed with meat-free protein, fiber and nutrition!
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Valerie Bertinelli is more than a successful actress. She’s a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals!

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Quinoa, Sweet Potato and Black Bean Bowls with Yogurt Dressing
Level: Easy
Total: 45 min
Active: 30 min
Yield: 4 servings


1 1/4 cups tri-colored quinoa
Kosher salt
1 pound sweet potato, peeled and cut into 1/2-inch pieces
1 tablespoon olive oil
1/2 teaspoon ground coriander
One 15-ounce can black beans, rinsed and drained
1 teaspoon soy sauce
1/2 teaspoon chipotle hot sauce (or your favorite hot sauce)
1 large avocado, seeded, peeled and diced
1/4 cup pepitas, chopped pistachios, almonds or your favorite nut
Yogurt Dressing (see recipe below)

Yogurt Dressing:

3/4 cup plain yogurt (not Greek)
1/4 cup finely chopped fresh flat-leaf parsley or cilantro
1 tablespoon fresh lime juice
1 small garlic clove, finely grated
Kosher salt and freshly ground black pepper


Preheat the oven to 450 degrees F.

Put the quinoa in a sieve and rinse very well with cold water; shake gently to drain the excess water. Transfer the quinoa to a medium saucepan and add 1 1/2 cups water and 1/2 teaspoon salt. Bring to a simmer over medium-high heat, then cover, reduce the heat to low, and cook until all of the water is absorbed, about 16 minutes. Keep covered, off the heat, for 5 minutes then uncover and cool slightly.

Meanwhile, toss the sweet potatoes with the oil, coriander and 1/2 teaspoon salt and spread on a rimmed baking pan in a single layer. Bake until just tender and browned in spots, about 20 minutes. Add the beans, soy sauce and hot sauce to the pan and stir to mix.

Spoon the quinoa into bowls and top with the sweet potato-black bean mixture. Top with avocado and pumpkin seeds and drizzle with the dressing.

Yogurt Dressing:
Yield: About 3/4 cup

Whisk the yogurt, parsley, lime juice and garlic together in a medium bowl and season with salt and pepper to taste.

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Valerie Bertinelli’s Quinoa, Sweet Potato & Black Bean Bowls | Valerie’s Home Cooking | Food Network


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