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Sweet Potato and Black Bean Quinoa Bowls Recipe

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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.

Ingredients

Scale

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

Find it online: https://cheframiflavor.com/sweet-potato-and-black-bean-quinoa-bowls-recipe/