{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Sweet potato, quinoa and black bean bowl",
 "description": "A vegan lunch bowl of roasted sweet potato, quinoa and black beans on spinach with a lime and cumin dressing, plant-forward and fiber-rich.",
 "recipeCategory": [
  "Lunch"
 ],
 "recipeYield": "4 servings",
 "totalTime": "PT50M",
 "recipeIngredient": [
  "4 cups sweet potato in ¾-inch cubes (532 g), peeled",
  "1 tbsp olive oil, for the sweet potato",
  "2 tsp chili powder",
  "1½ tsp ground cumin",
  "1 tsp garlic powder",
  "½ tsp black pepper",
  "½ tsp salt, for the sweet potato",
  "1 cup dry quinoa, rinsed",
  "1 can (15 oz) no-salt-added black beans, drained and rinsed (about 1½ cups)",
  "4 cups baby spinach",
  "1 cup shredded red cabbage",
  "4 medium scallions, sliced",
  "¼ cup roasted unsalted pumpkin seeds",
  "2 tbsp olive oil, for the dressing",
  "4 tbsp lime juice (about 1½ limes)",
  "1 tbsp cider vinegar",
  "½ tsp ground cumin, for the dressing",
  "¼ tsp salt, for the dressing",
  "½ cup chopped cilantro",
  "2¼ cups water, to cook the quinoa",
  "2 tbsp water, for the dressing"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Heat the oven to 400 °F with a rack in the middle. Oven heat is not changed by altitude. Line a rimmed baking sheet with parchment."
  },
  {
   "@type": "HowToStep",
   "text": "Toss the sweet potato with 1 tbsp olive oil, the chili powder, the garlic powder, the pepper, 1 tsp of the cumin and ½ tsp salt. Spread it in one layer on the sheet."
  },
  {
   "@type": "HowToStep",
   "text": "Roast 20 minutes. Stir the cubes, then roast 15 to 20 minutes more, until the edges are browned and a fork goes in with no push."
  },
  {
   "@type": "HowToStep",
   "text": "While the potato roasts, put the quinoa and 2¼ cups water in a pot. Bring to a boil, turn the heat to low, cover, and simmer. At 5,300 ft water boils near 203 °F, so give it 18 to 20 minutes instead of 15, until the little spiral tails show and the water is gone."
  },
  {
   "@type": "HowToStep",
   "text": "Take the pot off the heat, keep the lid on for 5 minutes, then fluff with a fork."
  },
  {
   "@type": "HowToStep",
   "text": "Whisk the 2 tbsp olive oil, lime juice, cider vinegar, the ½ tsp cumin, ¼ tsp salt and 2 tbsp water in a small bowl."
  },
  {
   "@type": "HowToStep",
   "text": "Warm the rinsed beans in a covered bowl in the microwave until hot all through, about 2 minutes."
  },
  {
   "@type": "HowToStep",
   "text": "Divide the spinach among 4 bowls. Add the quinoa, sweet potato, beans and red cabbage. Scatter on the scallions, pumpkin seeds and cilantro, then drizzle with the dressing."
  },
  {
   "@type": "HowToStep",
   "text": "Store leftovers in parts: dressing in a jar, the rest in a tub, for up to 4 days. Cool the cooked parts within 2 hours before they go in. Reheat the potato, quinoa and beans to 165 °F, then add the cold spinach, cabbage and dressing."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 4",
  "calories": "521 kcal",
  "proteinContent": "18.0 g",
  "carbohydrateContent": "77.1 g",
  "fatContent": "17.4 g",
  "saturatedFatContent": "2.5 g",
  "sugarContent": "at least 7.4 g (1 row carries no value)",
  "sodiumContent": "587 mg",
  "fiberContent": "15.3 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/sweet-potato-quinoa-bowl.jpg",
 "imageAlt": "Roasted sweet potato cubes, quinoa and black beans on baby spinach with shredded red cabbage, sliced scallion, pumpkin seeds and chopped cilantro, in a bowl",
 "url": "https://asharedpalate.com/sweet-potato-quinoa-bowl"
}