Preheat oven to 375°F. Rinse yams and cut into ¼-inch disks. Dice onion into ¼-inch pieces and squeeze the juice of the lime over them. Cut tomatoes into ¼-inch dice. Roughly chop cilantro. Drain black beans and rinse.
Toss yams with 2 tablespoons of olive oil and a pinch of pepper. Lay in a single layer on sheet pan and roast for 20 minutes in the oven.
Mix together quinoa, black beans, 1 tablespoon of olive oil, cumin and a pinch of pepper. Taste for seasoning. In a bowl, combine the lime-soaked onions, chopped tomatoes and cilantro.
Once yams are roasted, it’s time to build your bowl! Start with the quinoa-black bean mixture and top with roasted yams, pepitas and pico de gallo salsa.
Approximate Nutritional Information (Per serving):
Calories 370, Fat 16g, Sat. Fat 2g, Trans Fat 0g, Cholesterol 0mg, Sodium 530mg, Total Carbohydrate 47g, Fiber 6g, Sugars 8g, Protein 11g
Dietitian Pick, Diabetes Appropriate, Heart Healthy
ALLERGEN INFORMATION: Tree Nut Free, Peanut Free, Egg Free, Soy Free, Dairy Free