Quinoa Bowls with Sweet Potatoes, Black Beans, and Spinach

Directions

In a small bowl, combine sour cream, Frank’s Red Hot, lime juice, and water. Cover and place in the refrigerator.

Put the quinoa in a fine mesh strainer and rinse it under cold water for about a minute. In a medium-sized pot, combine water, quinoa, 1 teaspoon oil, and 1/2 teaspoon salt. Cover and cook over medium heat until the water is absorbed, about 15 minutes. Remove from the heat, fluff with fork, and keep it covered.

Set a large skillet over medium heat. Add 1/2 teaspoon of olive oil. When the oil shimmers, add the pepitas and the salt. Stir frequently and toast for about 5 minutes until the seeds start popping and some parts turn a toasty brown. Transfer to a large plate. Scoot pepitas to one side. You’ll put the sweet potatoes on the other side.

Using the same skillet you used to toast the pepitas, keep the heat at medium and add 2 teaspoons oil. Once the oil starts to shimmer, add the cubed potatoes. Stir to coat. Cook for about 1 minute. Stir again. Add the water. Cover and leave untouched for 5 minutes. Combine sugar, paprika, cayenne, and salt in a small bowl. Add the spice mixture to the potatoes. Stir to coat. Cook uncovered for 7 additional minutes. Don’t stir. The sugar should be caramelized, one side of the potatoes should be brown, and the potatoes should be tender but still hold together. Remove the potatoes from the skillet and place them on the plate alongside the pepitas. Tent with foil to keep them warm.

Return the skillet to the burner over medium heat and add 1 teaspoon of olive oil. Once the oil shimmers, after about a minute, add the diced onion, garlic, oregano, cumin and bay leaf. Cook until the onions are softened, about 2 minutes. Add the beans, 1/4 cup of water, and 1 teaspoon apple cider vinegar. Turn to medium-high, stirring occasionally until the liquid is reduced, about 5 minutes. Divide the beans evenly among four bowls. Wipe out the pan with a paper towel and set it over medium heat.

Add 3 tablespoons of water to the pan followed by all of the spinach. Drizzle with 2 teaspoons of olive oil and 1/2 teaspoon kosher salt. Toss gently until the spinach is wilted—this should take about 2 minutes.

To the bowls with the black beans, add a 1/2 cup of sweet potatoes, 1/2 cup quinoa, and the spinach. Top with toasted pepitas, crumbled cotija, a squeeze of lime, and a drizzle of creamy lime hot sauce.