African Style Quinoa Bowl

Instructions

1. 1

   Rinse the quinoa thoroughly under cold water. In a medium saucepan, combine 1 cup quinoa with 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and set aside.

2. 2

   While the quinoa is cooking, roast the sweet potatoes if not already done: Preheat oven to 400°F (200°C), toss diced sweet potatoes with a little olive oil, spread on a baking sheet, and roast for 20-25 minutes until tender and golden.

3. 3

   In a skillet, heat 1 tablespoon olive oil over medium heat. Add the collard greens and sauté for 3-4 minutes until wilted and tender. Set aside.

4. 4

   In a small bowl, whisk together the peanut butter, berbere spice, and 2-3 tablespoons of warm water to create a creamy sauce. Adjust the consistency as needed.

5. 5

   To assemble the bowl, divide the cooked quinoa among serving bowls. Top each with black-eyed peas, roasted sweet potatoes, sautéed collard greens, and diced tomatoes.

6. 6

   Drizzle the peanut butter-berbere sauce over the top of each bowl.

7. 7

   Serve warm and enjoy your African Style Quinoa Bowl!