Go Back
–+ servings

Sweet Potato and Black Bean Quinoa Bowls

No ratings yet
These hearty quinoa bowls combine roasted sweet potato, black beans, and a tangy cilantro cream for a flavorful, protein-rich vegetarian meal. The components cook in tandem for a quick and balanced dinner, and the vibrant mix of spices and fresh herbs means each bite bursts with southwest flavor. Perfect for meal prep or an easy weeknight dinner.
Print Recipe Pin Recipe
Total Time 30 minutes
Servings: 3 servings
Course: Main Course
Cuisine: American, Southwest, Vegetarian
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Sweet Potato
  • 1 large sweet potato peeled and diced
  • 1 teaspoon extra virgin olive oil
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon kosher salt
For the Quinoa
  • 3/4 cup red quinoa
  • 1 3/4 cups water
  • 1/2 teaspoon kosher salt divided
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • Juice of half a lime
  • 2 tablespoon cilantro chopped
For the Cilantro Cream Drizzle
  • 1/4 cup plain nonfat Greek yogurt
  • 1/4 cup cilantro chopped
  • 1/4 teaspoon agave nectar or honey
  • Juice of half a lime
  • pinch salt
  • pinch garlic powder
  • pinch chili powder
To Assemble
  • 1 cup black beans rinsed and drained
  • Cilantro for garnishing

Equipment

  • Baking sheet
  • Foil
  • Cooking spray
  • Medium saucepan with lid
  • Blender
  • Large bowl (for tossing sweet potatoes)
  • Knife
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. Set your oven to 425°F (220°C), line a baking sheet with foil, and lightly coat it with cooking spray.
  2. Toss the peeled and diced sweet potato with olive oil, chili powder, cumin, and salt. Spread evenly on the prepared baking sheet and roast for 12 to 15 minutes, or until fork tender.
  3. Rinse and drain the red quinoa. Add it to a medium saucepan with the water and 1/4 teaspoon kosher salt. Bring to a boil, then cover and reduce heat to medium-low. Simmer for about 15 minutes or until all liquid is absorbed.
  4. Take the saucepan off the heat. Stir in the remaining kosher salt, chili powder, cumin, garlic powder, lime juice, and chopped cilantro while the quinoa is still warm.
  5. Blend together the Greek yogurt, cilantro, agave nectar or honey, lime juice, and a pinch each of salt, garlic powder, and chili powder. Process until smooth.
  6. To assemble, divide the seasoned quinoa between 2 or 3 bowls. Top each with black beans and roasted sweet potato. Spoon the cilantro cream over the top and finish with extra cilantro if desired.

Nutrition

Calories: 485kcal

Notes

For meal prep, store the roasted sweet potato, black beans, and quinoa together in an airtight container for up to four days, but keep the cilantro cream separate to prevent sogginess. You can substitute white or tri-color quinoa if you don't have red, and use sour cream or a dairy-free yogurt alternative for the drizzle if preferred. These bowls are delicious warm or chilled, making them ideal for packed lunches. Serve with avocado slices or tortilla chips for added richness or crunch, if desired. The chili powder provides mild warmth, but you can adjust the spice level to taste.

Tried this recipe?

Let us know how it was!