Sweet Potato and Black Bean Quinoa Bowls Recipe

Introduction

Sweet Potato and Black Bean Quinoa Bowls make for a colorful, nutritious meal that’s packed with flavor. This satisfying dish combines roasted sweet potatoes, smoky spices, and creamy cilantro drizzle for a wholesome and delicious bowl perfect for lunch or dinner.

Ingredients

• 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
• 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 tablespoons cilantro, chopped (for quinoa)
• 1/4 cup plain nonfat Greek yogurt
• 1/4 cup cilantro, chopped (for drizzle)
• 1/4 teaspoon agave nectar or honey
• Juice of half a lime (for drizzle)
• Pinch of salt, garlic powder, and chili powder (for drizzle)
• 1 cup black beans, rinsed and drained
• Cilantro for garnishing

Instructions

1. Step 1: Preheat the oven to 425°F (220°C). Line a baking sheet with foil and spray it lightly with cooking spray.
2. Step 2: Toss the diced sweet potato with olive oil, chili powder, cumin, and kosher salt. Spread the sweet potato in an even layer on the prepared baking sheet. Roast for 12 to 15 minutes, until tender and lightly browned.
3. Step 3: Rinse and drain the red quinoa thoroughly. In a medium saucepan, combine quinoa, water, and 1/4 teaspoon kosher salt. Bring to a boil, then cover with a lid and reduce heat to medium-low. Simmer for about 15 minutes, until all liquid is absorbed.
4. Step 4: Remove quinoa from heat and fluff with a fork. Stir in the remaining 1/4 teaspoon kosher salt, chili powder, cumin, garlic powder, lime juice, and 2 tablespoons chopped cilantro.
5. Step 5: To make the cilantro cream drizzle, combine Greek yogurt, 1/4 cup chopped cilantro, agave nectar or honey, lime juice, pinch of salt, garlic powder, and chili powder in a blender. Blend until smooth.
6. Step 6: Divide the quinoa among 2 or 3 bowls. Top each bowl with black beans and roasted sweet potatoes. Spoon the cilantro cream drizzle over the top and garnish with additional cilantro if desired.

Tips & Variations

• For extra crunch, add toasted pumpkin seeds or chopped nuts on top.
• Swap black beans for chickpeas or pinto beans based on your preference.
• Use regular quinoa if red quinoa is unavailable; cooking times are similar.
• To make it vegan, replace Greek yogurt with coconut yogurt or a plant-based alternative.

Storage

Store leftover quinoa bowls in an airtight container in the refrigerator for up to 3 days. Keep the cilantro cream separate and add before serving to maintain its fresh flavor. Reheat the quinoa and sweet potato mixture gently in the microwave or on the stovetop until warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the sweet potatoes and quinoa ahead of time?

Yes, you can roast the sweet potatoes and cook the quinoa a day ahead, then store them separately in the refrigerator until ready to assemble the bowls.

Is this recipe gluten-free?

Yes, all ingredients in this recipe are naturally gluten-free, making it suitable for gluten-sensitive diets.

Sweet Potato and Black Bean Quinoa Bowls Recipe

Pin Recipe

Print Recipe

★★★★★

4.5 from 122 reviews

A vibrant and nutritious Sweet Potato and Black Bean Quinoa Bowl, featuring roasted spiced sweet potatoes, fluffy red quinoa seasoned with aromatic spices, topped with black beans and a creamy cilantro lime drizzle. This wholesome dish is perfect for a healthy lunch or dinner and combines plant-based protein with delicious Southwestern flavors.

• Author: rami
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 2–3 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Southwestern, American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

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 tablespoons cilantro, chopped

Cilantro Cream Drizzle

• 1/4 cup plain non-fat Greek yogurt
• 1/4 cup cilantro, chopped
• 1/4 teaspoon agave nectar or honey
• Juice of half a lime
• Pinch of salt
• Pinch of garlic powder
• Pinch of chili powder

Other

• 1 cup black beans, rinsed and drained
• Cilantro for garnishing

Instructions

1. Preheat and Prepare Sweet Potato: Preheat your oven to 425°F (220°C). Line a baking sheet with foil and lightly spray it with cooking spray to prevent sticking.
2. Roast Sweet Potato: Toss the peeled and diced sweet potato pieces in the olive oil, chili powder, cumin, and kosher salt until evenly coated. Spread them out in a single layer on the prepared baking sheet. Roast for 12-15 minutes or until the sweet potatoes are fork tender and lightly browned.
3. Cook Quinoa: Rinse and drain the red quinoa thoroughly to remove any bitterness. Place it in a medium saucepan with 1 3/4 cups water and 1/4 teaspoon kosher salt. Bring to a boil over medium-high heat, then cover and reduce the heat to medium-low. Simmer for about 15 minutes until all the water is absorbed and the quinoa is tender.
4. Season Quinoa: Remove the quinoa from the heat and fluff with a fork. Stir in the remaining 1/4 teaspoon kosher salt, chili powder, cumin, garlic powder, lime juice, and chopped cilantro for bright, fresh flavor.
5. Make Cilantro Cream Drizzle: In a blender, combine the plain non-fat Greek yogurt, chopped cilantro, agave nectar or honey, lime juice, pinch of salt, garlic powder, and chili powder. Blend until smooth and creamy.
6. Assemble the Bowls: Divide the seasoned quinoa evenly among 2 or 3 serving bowls. Top each bowl with a scoop of black beans, followed by the roasted sweet potatoes. Drizzle generously with the cilantro cream sauce and garnish with additional fresh cilantro if desired.

Notes

• The sweet potato roasting time may vary slightly depending on the size of the dice; check tenderness with a fork.
• Red quinoa has a slightly nuttier flavor than white quinoa but either can be used.
• The cilantro cream drizzle can be adjusted in sweetness and spice to taste by altering the honey/agave and chili powder amounts.
• To make it vegan, substitute Greek yogurt with a plant-based yogurt alternative.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: sweet potato bowl, black bean quinoa bowl, healthy quinoa bowl, vegetarian quinoa recipe, roasted sweet potato, cilantro lime drizzle