Sweet Potato Fajita Quinoa Bowls (from the Feeding Littles & Beyond Cookbook!)

The Feeding Littles & Beyond cookbook is officially published and I’m sharing one of my favorite easy recipes from the cookbook – a filling vegetarian quinoa bowl.

Sweet Potato Fajita Quinoa Bowls

Today is the day! Feeding Littles & Beyond, my collaborative cookbook with Feeding Littles, is out and officially available wherever cookbooks are sold! You can go to a bookstore (call ahead!) and grab a copy in the flesh, IRL! If you pre-ordered, you’ve probably already received your copy.

I am so grateful to this community for giving me the opportunity to write a fourth cookbook and probably my best yet. I don’t like picking favorites, but this cookbook reflects how our family eats today. I’ve grown a lot in the almost 10 years since I started Inspiralized and I’m so grateful to bring this cookbook to life.

You can order the cookbook online here:

To celebrate the launch, I’m sharing a recipe from the cookbook, one of my favorites (it’s such an Ali dish!) – the Sweet Potato Fajita Quinoa Bowls. I love the warm spiced sweet potatoes with paprika. I love throwing everything together for a filling bowl meal while serving it to all my kids.

Each recipe comes with tips from Feeding Littles and myself, so you get input on each recipe from an Occupational Therapist AND a Registered Dietitian. There are some seals of approval on these recipes!

Here are the tips:

Feed Little’s tip: Let your child assemble their own bowl to make them more comfortable with the components. You can use the guacamole as a side dish.

Inspired tip: If your family likes steak, shrimp, or chicken fajitas, add the cooked protein to the bowl before serving.

I can’t even: Skip chopping the onion and bell pepper and just use frozen strips of bell pepper here – it cuts the cooking time in half, and adding 1/4 teaspoon of onion powder gives you that onion flavor!

Prepare yourself: Prepare the sweet potatoes and quinoa ahead of time so you only have to assemble them when you’re ready to eat.

Cook the Cookbook Instagram Challenge

For the month of September, cook through the cookbook, share on social media and enter to win a $100 Amazon.com Gift Certificate! More here and below:

Feeding Littles and Beyond

Amazon reviews

If you’ve received your copy and had a chance to cook from it, I’d appreciate it if you would post a review on the book’s Amazon page. This allows people to find our cookbook and also encourages those who are undecided to buy it! If you have photos of what you cooked, please include them as well.

When you post a review, send a screenshot to kids@inspiralized and you’ll be entered into a prize draw for a $50 gift card each week for the month of September (starting this Friday!). Winners will be announced via Instagram and notified personally via email!

Thanks in advance! I am so proud of this cookbook and honored to have written it with the amazing women at Feeding Littles.

Sweet Potato Fajitas Quinoa Bowl

preparation time 10 minutes

cooking time 45 minutes

portions 4 People

  • 1 Cup dry quinoa
  • 1 big Sweet potato (or 2 medium), cut into wedges
  • 2 tablespoon Extra virgin olive oil
  • 1/2 teaspoon chili powder
  • salt and pepper
  • 3 Bell peppers, cored and sliced
  • 1 small Onion, thinly sliced
  • 1 teaspoon taco seasoning
  • 1/2 Cup salsa
  • 1 Cup chunky guacamole
  • 1 Cup grated Mexican cheese mix
  • 1 (wrapped) cup shredded romaine lettuce
  • Sour cream for garnish (optional)
In 2016, The Wall Street Journal reported that the “bowl trend” caught fireInstagram (it’s a pretty presentation, so I get it). Whether the enthusiasmsticks around, it’s a handy way to make a meal. Bowls are for the times when youCrave a variety of textures and flavors and don’t want to settle on just one.Here we make a quinoa-based version of a staple meal: sweet potato fajitas.The sweet potatoes are hearty and meaty and the quinoa adds a complete protein;optional tortillas.



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