Healthy Quinoa and Sweet Potato 7 Layer Dip
Recipe type: Appetizer, Main Dish
Serves: 8
This Healthy Quinoa and Sweet Potato 7 Layer Dip is a flavor-packed appetizer for snacking on while watching the big game, at your next party, or anytime!
  • ⅔ cup uncooked quinoa
  • 3 cups sweet potato cubes: peel and chop sweet potato into 1-inch cubes (about 1 large sweet potato)
  • 15 ounce can black beans, rinsed and drained
  • 2 cups enchilada sauce (I prefer homemade, or store bought)
  • 1 cup plain Greek yogurt
  • ½ teaspoon chili powder
  • ¼ teaspoon cumin
  • 1 cup grated cheddar cheese
  • 4 green onions, thinly sliced
  • tortilla chips, for serving
Cook the quinoa:
  1. Place 1⅓ cups water in a small saucepan and bring to a boil. Stir in the quinoa, reduce heat to a low simmer, cover, and cook until all liquid has been absorbed, 12-15 minutes. Remove from heat.
Cook the sweet potatoes:
  1. Set a steamer basket over a pot of water and bring to a boil. Place sweet potato cubes in the steamer basket, cover, and steam until tender,10-12 minutes. Transfer to a bowl and mash with a fork.
Assemble the dip:
  1. Spread the mashed sweet potatoes in an even layer in the bottom of an 8x8-inch baking dish. Place the black beans, and then the quinoa, on top of the sweet potatoes. Pour the enchilada sauce over the quinoa.
  2. In a small bowl, stir together the Greek yogurt, chili powder, and cumin. Dollop the yogurt mixture over the enchilada sauce and then carefully spread it into an even layer. Sprinkle on the grated cheese and green onions.
  3. The dip can be served cold or warm. If serving warm, heat it in a 350 degree oven for 10-15 minutes, until it reaches the desired temperature. Serve with tortilla chips.
Recipe by Kristine's Kitchen at