Quinoa Sweet Potato White Bean Bowl

Ingredients

• 1 Cup quinoa - 1 cup (dry), Measured dry before cooking.
• 2 Can canned cannellini beans - 2 cans (15 ounces each), rinsed and drained, rinsed and drained
• 1.5 Pound sweet potatoes - 1 1/2 pounds, peeled and diced, peeled and diced
• 1 Each red bell pepper - 1 large pepper (about 6 ounces), diced, Large pepper, about 6 ounces.
• 5 Ounce baby spinach - 5 ounces
• 1 Each lemon - 1 large lemon, zested and juiced, Zest and juice are used; remaining juice is spooned over the bowls.
• 3 Tablespoon extra-virgin olive oil - 3 tablespoons, Divided between roasting vegetables and cooking the bean mixture.
• 3 Count garlic - 3 cloves, minced, minced
• 1 Teaspoon dried oregano - 1 teaspoon
• 0.25 Cup fresh parsley - 1/4 cup, chopped, chopped
• 1 Teaspoon kosher salt - 1 teaspoon, Divided across roasting, quinoa, and skillet seasoning.
• 0.5 Teaspoon black pepper - 1/2 teaspoon, Divided between roasted vegetables and skillet seasoning.
• 2 Cup 2 cups water, Used to cook the quinoa.

Instructions

1. Prep ingredients

   1. *Preheat the oven to 425°F*. Peel and dice the sweet potatoes, dice the red bell pepper, mince the garlic, chop the parsley, *zest and juice the lemon*, and rinse and drain the cannellini beans.

2. Roast the vegetables

   2. On a rimmed baking sheet, toss the sweet potatoes and red bell pepper with 2 tablespoons olive oil, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast *until browned and tender*, 25 to 30 minutes, stirring *halfway through*.

3. Cook the quinoa

   3. While the vegetables roast, rinse the quinoa in a fine-mesh strainer, then combine it in a saucepan with 2 cups water and 1/4 teaspoon salt. Bring to a boil, reduce to low, cover, and simmer *until the water is absorbed*, about 15 minutes; rest *covered for 5 minutes*, then fluff.

4. Warm the beans

   4. In a large skillet over medium heat, warm the remaining 1 tablespoon olive oil. Add the garlic and cook *until fragrant*, about 30 seconds; stir in the cannellini beans, lemon zest, 2 tablespoons lemon juice, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper, then cook *until hot*, 3 to 4 minutes.

5. Wilt the spinach

   5. Add the baby spinach in handfuls and stir *just until wilted*, 1 to 2 minutes. Fold in the roasted vegetables and *taste for lemon and seasoning*.

6. Assemble and serve

   6. Divide the quinoa among 4 dinner bowls, spoon the bean-vegetable mixture over the top, and sprinkle with parsley. Serve *warm* with the remaining lemon juice *spooned over the bowls*.