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Healthy Quinoa and Sweet Potato 7 Layer Dip

January 18, 2016 12 Comments »

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!

I am beyond excited to share this recipe with you guys. This healthy 7 layer dip is my new favorite meal/snack/everything.

This is the perfect thing to eat while watching the big game. There’s so much flavor in this Healthy Quinoa and Sweet Potato 7 Layer Dip, thanks to all of the different layers and my homemade enchilada sauce. With some tortilla chips for dipping, you’ll be glad this dip is healthy because you’ll be going back for seconds for sure!

And this isn’t just game day food, either. We’ve eaten this for both lunch and dinner, and it’s quickly becoming a menu staple in our house!

Actually, as I sit down to type this, I’m trying to decide what we’ll have for dinner tonight. Today is Wednesday (I’m quickly writing this at 5am before I head off to work), and usually we have leftovers on Wednesday nights. Except I decided to freeze the leftover chicken tenders that I made last night for another week.

And I have no other dinner plan. So when I sat down to think what to write about this Healthy Quinoa and Sweet Potato 7 Layer Dip I thought… that sure looks good. Even at 5 in the morning. Wait. I have all of the ingredients… I CAN make that for dinner tonight!

I love every recipe that I share here, but this is one that I really, really hope you’ll try. It’s my healthy twist on the classic 7 layer bean dip. First, there’s a layer of mashed sweet potatoes. Sweet potatoes are pretty amazing things. I’ve told you before that I try to convince my children they taste like candy? Well, at least Hannah agrees. She eats sweet potatoes like nobody’s business. After steaming the sweet potatoes for this recipe, I have to admit that I kept sneaking them from the pot. Even plain steamed sweet potatoes are completely addicting!

On top of the sweet potato layer we have black beans, and then quinoa. Then there’s the enchilada sauce. Oh the enchilada sauce. It’s so much better than salsa, and my homemade enchilada sauce (which I’ve linked to in the recipe below) is a must-make.

Next there’s a layer of seasoned Greek yogurt, which is a perfect healthier stand-in for sour cream. Some shredded cheddar cheese and green onions are the final toppings in this appetizer.

We’re in the middle of prime football season, and the snacks are a huge part of watching the big game, right? Game day food often includes lots of not-so-good-for-you things, but I like to include healthier options as well. Except with this 7 layer dip you won’t think healthy, you’ll just think… YUM!

5 from 1 reviews

Healthy Quinoa and Sweet Potato 7 Layer Dip

 

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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!

Author: Kristine

Recipe type: Appetizer, Main Dish

Serves: 8

Ingredients

• 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

Directions

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.

3.5.3226

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