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“(Use during C. T.) Sweet potatoes are a great source of beta-carotene, fiber, vitamin B6, vitamin A, manganese and potassium. They are packed with immune supportive vitamins and antioxidants that may also reduce the risk of certain cancers and age related vision problems. Sweet potatoes can be prepared in multiple ways. They can be baked, roasted, or boiled. They can make a mash, fries, soup, salad, chips and more. When picking sweet potatoes from the store, make sure they are firm and have a consistent color on the skin. They shouldn't have any cracks or bruises or be tinted green. Store potatoes in a cool, dry place. This recipe contains almost the full rainbow of vegetables, each providing different antioxidants and phytochemicals. The acidity of the lime, the spiciness of the chipotle, and the cooling avocado blend together perfectly for a delicious and nutritious meal. Adapted from the blog Some the Wiser by Dana-Farber volunteer, Jess Krefting. Jess earned a Master's Degree in Nutrition from Boston University and is currently studying to be a registered Dietician. She has a passion for combining delicious meals with a healthy lifestyle and helping people understand their relationship with food.”

Ingredients Nutrition


  1. Make the Chipotle sauce: Combine the fat-free plain Greek yogurt with pureed chipotle peppers and stir well. Refrigerate until ready to use.
  2. Rinse quinoa thoroughly. Combine quinoa with 2 cups of water in a medium saucepan. Bring to a boil, the reduce heat to a gentle simmer. Cover and cook until the grain is tender and no water remains. Let it cool slightly.
  3. Meanwhile, peel the sweet potatoes and dice into 1/2 inch or smaller pieces. Cover with water in a medium saucepan, and bring to boil: Cook until tender, approximately 15 minutes. Drain well and cool slightly.
  4. Toss together the potatoes, quinoa, bell pepper, green onions, tomatoes, cilantro and avocado. Pour lime juice and olive oil over the top of the mixture. Mix well, taste and adjust salt and pepper seasoning.
  5. Serve with a handful of tortilla chips and a dollop fo chipotle sauce.

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