Mexican bowl with sweet potato

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Delicious healthy and vegan bowl with Mexican spiced sweet potato, quinoa, vegetables and avocado dressing




 Preheat the oven to 200 degrees. Cut the sweet potato into cubes and mix with some olive oil, cumin, garlic powder, paprika powder, pepper and salt. Spread on a baking tray and put it in the oven for 20 minutes.

 Cook the quinoa according to the instructions on the package. Rinse the kidney beans, wash and cut the pointed pepper and cherry tomatoes into pieces. For the dressing, mix in a food processor (can also use a hand blender) the avocado, juice of ½ lime, cumin, garlic powder and pepper and salt until smooth. Dilute with some water if necessary.

 Divide the ingredients between 2 bowls: the quinoa, sweet potato, kidney beans, corn, pointed pepper, cherry tomatoes and carrot julienne. Finish with the avocado dressing and fresh coriander.

Mexican bowl with sweet potato

Source: Leukerecepten by leukerecepten-nl.
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