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Hey working mamas and busy teachers! One of the easiest ways for me to stay sane is to prep all of my lunches on Sunday night. It also keeps me from eating fundraiser candy bars for lunch (or this time of year- Girl Scout cookies!)
This week I threw together these easy, healthy and inexpensive quinoa bowls. You can top them with your favorite southwest style ranch dressing or add the fixings you’d add to tacos. In the interest of time this week, I only added green salsa as my topping/dressing. All of the ingredients can be cooked on Sunday and will still be fresh and delicious on Friday!
Ingredients
- 4 sweet potatoes
- 1 can of black beans
- 1.5 cups of dry quinoa
- Peel and dice the sweet potatoes and drizzle with olive oil. Spread them on a baking sheet and cook at 350 for 20 minutes, or until they are cooked through.
- While the sweet potatoes are cooking, rinse the quinoa and cook. I cook my quinoa like pasta, I watch until it seems done and then I drain the excess water. For better taste, use chicken or vegetable broth or bouillon in the water. My days of trying to cook it perfectly are over!
- Drain the black beans from the can.
- Assemble bowls!
- Optional toppings: corn, sliced black olives, avocado, sour cream, salsa
