Southwest Yam & Quinoa Bowl

35 min.
4 Servings
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  • 2 yams
  • ½ red onion
  • 1 lime
  • 2 fresh plum tomatoes
  • ¼ bunch fresh cilantro
  • 1 cup Giant Eagle black beans
  • 3 Tbsp. Market District extra virgin olive oil, divided
  • pepper
  • 1 bag Giant Eagle frozen white quinoa
  • 1 Tbsp. Market District ground cumin
  • ¼ cup Market District roasted, salted pepitas
  • ½ cup Goya® Pico de Gallo mild salsa


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

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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