Quinoa Bowls with Sweet Potatoes, Black Beans, and Spinach

Ingredients

• 1/4 cup sour cream
• 1 teaspoon Frank's Red Hot Sauce or more to taste
• 1 teaspoon fresh lime juice
• 1 1/2 teaspoon water
• 2 cups water
• 1 cup dry quinoa
• 1 teaspoon olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon olive oil
• 1/4 cup pepitas
• 1/4 teaspoon kosher salt
• 1 pound sweet potatoes, peeled, and cut into 1/2 inch cubes.
• 2 teaspoons olive oil
• 1/4 cup water
• 2 tablespoons brown sugar
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1/2 medium yellow onion, diced small
• 2 cloves minced garlic
• 2 teaspoons dried oregano
• 1 teaspoon cumin
• 1 bay leaf
• 1 can black beans, rinsed and drained
• 1 teaspoon apple cider vinegar or lime juice
• 8 ounces baby spinach, two large handfuls per person
• 3 tablespoons water
• 2 ounces cotija cheese, crumbled
• Lime wedges
• Chopped fresh cilantro

Directions

1. For the sauce, stir together the sour cream, Frank's Red Hot, lime juice, and water in a small bowl. Cover the bowl and slide it into the refrigerator.
2. For the quinoa, add the quinoa to a fine mesh strainer and run cold water over it for about a minute. Transfer it to a medium-sized pot with the water, 1 teaspoon oil, and 1/2 teaspoon salt. Put the lid on and cook over medium heat for about 15 minutes, until the liquid has been taken up. Take the pot off the heat, loosen the quinoa with a fork, and leave it covered.
3. For the pepitas, warm a large skillet over medium heat and pour in 1/2 teaspoon of olive oil. When the oil looks glossy, add the pepitas and the salt. Cook, stirring often, for about 5 minutes, until the seeds begin to pop and patches of them are nicely browned. Move them to a large plate, nudging them to one side so there is room for the sweet potatoes later.
4. For the sweet potatoes, use the same skillet and leave the heat at medium. Add 2 teaspoons oil, and when it looks glossy, add the cubed potatoes. Stir so they get coated, cook for about 1 minute, then stir once more. Pour in the water, cover the skillet, and leave it alone for 5 minutes.
5. In a small bowl, mix the sugar, paprika, cayenne, and salt. Sprinkle that mixture over the potatoes and stir until they are coated.
6. Continue cooking, uncovered and without stirring, for 7 additional minutes. The sugar should caramelize, the potatoes should be browned on one side, and the cubes should be tender while still keeping their shape.
7. Lift the potatoes out of the skillet and add them to the plate next to the pepitas. Cover loosely with foil so they stay warm.
8. For the beans, place the skillet back on the burner over medium heat and pour in 1 teaspoon of olive oil. When the oil turns glossy, after about a minute, add the diced onion, garlic, oregano, cumin and bay leaf. Cook for about 2 minutes, until the onion has softened.
9. Stir in the beans, 1/4 cup of water, and 1 teaspoon apple cider vinegar. Increase the heat to medium-high and cook, stirring now and then, for about 5 minutes, until the liquid has cooked down.
10. Spoon the beans evenly into four bowls. Clean the skillet with a paper towel, then return it to medium heat.
11. For the spinach, pour 3 tablespoons of water into the skillet, then add all of the spinach. Add 2 teaspoons of olive oil and 1/2 teaspoon kosher salt, then toss gently for about 2 minutes, until the spinach has wilted.
12. To finish, add 1/2 cup of sweet potatoes, 1/2 cup quinoa, and the spinach to the bowls with the black beans. Finish each bowl with toasted pepitas, crumbled cotija, a squeeze of lime, and a drizzle of the creamy lime hot sauce.