Smoky and satisfying, these taco-inspired grain bowls are the perfect make-ahead meal. Fluffy quinoa gets the Tex-Mex treatment after cooking in aromatic Pace® Chunky Salsa, while earthy roasted sweet potatoes, hearty black beans, and fresh sliced avocado add texture and depth. Finish your bowl with a drizzle of Pace® Classic Taco Sauce and some crumbled queso fresco to end on a spicy-salty note.
Ingredients
- 2 medium sweet potatoes, scrubbed and coarsely chopped (about 5 cups)
- 4 tablespoons extra virgin olive oil, divided
- 1 teaspoon kosher salt, divided
- 2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin, divided
- 1 teaspoon smoked paprika, divided
- 1 can (15 ounces) no salt added black beans, drained, rinsed and patted dry
- 1 small (5 ounces) white onion, finely chopped (about 1/2 cup)
- 1 1/2 cups water
- 1 cup uncooked quinoa, rinsed
- 1/2 cup Pace® Chunky Salsa
- 1 medium (8 ounces) avocado, halved and thinly sliced (about 1 cup)
- 1 cup cherry tomatoes, quartered
- 1/4 cup Pace® Signature Sauces Classic Taco Sauce
- 1/2 cup crumbled queso fresco, for garnish
- 2 tablespoons torn fresh cilantro, for garnish
Instructions
-
Tips
- Don’t have quinoa on-hand? Try swapping it for a different grain, like farro, rice, or bulgar.
-
Step 1
Preheat oven to 425°F. Toss sweet potatoes with 2 tablespoons of the oil, 1/2 teaspoon of the salt, 1 teaspoon of the chili powder, 1/2 teaspoon of the cumin, and 1/2 teaspoon of the smoked paprika in a large bowl until evenly coated. Spread sweet potatoes in a single layer on a large-rimmed baking sheet; set bowl aside.
-
Step 2
Bake in preheated oven until starting to brown, about 20 minutes, stirring once halfway through.
-
Step 3
Toss black beans with 1 tablespoon of the oil, 1/4 teaspoon of the salt, 1/2 teaspoon of the cumin, and remaining 1 teaspoon chili powder and 1/2 teaspoon paprika until evenly coated in reserved large bowl. Remove sweet potatoes from oven, stir, and arrange around edges of baking sheet, creating a space in the center. Spread black beans in a single layer in center. Bake in preheated oven until potatoes are browned and tender and beans are warmed through, about 5 minutes
-
Step 4
While sweet potatoes cook, heat remaining 1 tablespoon oil in a medium saucepan over medium. Add onion and remaining 1/4 teaspoon salt and 1/2 teaspoon cumin; cook, stirring often, until softened, about 5 minutes. Stir in water, quinoa, and Pace® Chunky Salsa; bring to a boil over medium-high, stirring occasionally. Cover, reduce heat to low, and simmer, undisturbed, until liquid is absorbed, about 15 minutes. Remove from heat, and set aside, covered, for 10 minutes or until ready to use.
-
Step 5
Divide quinoa mixture evenly among 4 bowls. Top each evenly with roasted sweet potatoes, black beans, avocado, and tomatoes. Drizzle with Pace® Classic Taco Sauce and garnish with cilantro and queso fresco.
