Sweet Potato and Black Bean Quinoa Bowls Recipe
Introduction
These Sweet Potato and Black Bean Quinoa Bowls offer a wholesome, flavorful meal that’s both satisfying and easy to prepare. Packed with vibrant spices, roasted sweet potatoes, and a creamy cilantro drizzle, they make a perfect vegetarian lunch or dinner option.
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)
- 1/4 cup plain non-fat Greek yogurt
- 1/4 cup cilantro (chopped) for the drizzle
- 1/4 teaspoon agave nectar or honey
- Juice of half a lime (for the drizzle)
- Pinch of salt, garlic powder, and chili powder (for the drizzle)
- 1 cup black beans (rinsed and drained)
- Cilantro for garnishing
Instructions
- Step 1: Preheat the oven to 425°F (220°C). Line a baking sheet with foil and lightly spray it with cooking spray.
- Step 2: Toss the diced sweet potato with olive oil, chili powder, cumin, and kosher salt. Spread it out evenly on the prepared baking sheet. Roast for 12–15 minutes, or until the sweet potato is fork-tender.
- Step 3: Rinse and drain the red quinoa. In a medium saucepan, combine quinoa, water, and 1/4 teaspoon kosher salt. Bring to a boil, then cover and reduce heat to medium-low. Cook for about 15 minutes, until the liquid is absorbed.
- Step 4: Remove quinoa from heat. Stir in the remaining 1/4 teaspoon kosher salt, chili powder, cumin, garlic powder, lime juice, and 2 tablespoons chopped cilantro.
- Step 5: Make the cilantro cream drizzle by blending Greek yogurt, 1/4 cup chopped cilantro, agave nectar or honey, lime juice, pinch of salt, garlic powder, and chili powder until smooth.
- Step 6: To assemble, divide the quinoa mixture into 2 or 3 bowls. Top each with black beans and roasted sweet potato. Drizzle the cilantro cream over the top and garnish with extra cilantro if desired.
Tips & Variations
- For a spicier kick, add a pinch of cayenne pepper to the sweet potatoes or drizzle.
- Swap black beans for pinto or kidney beans for variety.
- Use lime zest in the quinoa or drizzle for enhanced citrus flavor.
- Make it vegan by replacing Greek yogurt with a plant-based yogurt.
- Toast the quinoa before cooking to deepen its nutty flavor.
Storage
Store leftover quinoa bowls in an airtight container in the refrigerator for up to 3 days. Keep the cilantro cream drizzle separate if possible and add it before serving. Reheat the quinoa, sweet potatoes, and beans gently in the microwave or on the stovetop until warmed through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this recipe in advance?
Yes, you can roast the sweet potatoes and cook the quinoa ahead of time. Store them separately in the refrigerator and assemble the bowls just before serving for the freshest taste.
Can I use canned sweet potatoes instead of fresh?
Fresh sweet potatoes yield better texture and flavor in this recipe, but canned sweet potatoes can work in a pinch. Just be sure to drain and pat them dry before roasting with spices.
PrintSweet Potato and Black Bean Quinoa Bowls Recipe
A vibrant and nutritious Sweet Potato and Black Bean Quinoa Bowl featuring roasted spiced sweet potatoes, fluffy red quinoa seasoned with southwestern spices, and creamy cilantro lime drizzle made from Greek yogurt. This wholesome vegetarian meal is perfect for a healthy lunch or dinner packed with protein, fiber, and bold flavors.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2–3 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Southwestern American
- Diet: Vegetarian
Ingredients
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, rinsed and drained
- 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
Additional
- 1 cup black beans, rinsed and drained
- Cilantro for garnishing
Instructions
- Roast the Sweet Potato: Preheat the oven to 425°F (220°C). Line a baking sheet with foil and spray it lightly with cooking spray. Toss the diced sweet potato with olive oil, chili powder, cumin, and kosher salt until evenly coated. Spread the sweet potato pieces in a single layer on the prepared baking sheet. Roast for 12-15 minutes or until the sweet potatoes are fork-tender and slightly caramelized.
- Cook the Quinoa: Rinse and drain the red quinoa thoroughly. In a medium-sized saucepan, combine quinoa, water, and 1/4 teaspoon kosher salt. Bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover with a lid, and let simmer for about 15 minutes or until the water is fully absorbed and the quinoa is tender.
- Season the Quinoa: Remove the saucepan from heat. Fluff the quinoa with a fork, then mix in the remaining 1/4 teaspoon kosher salt, chili powder, cumin, garlic powder, lime juice, and chopped cilantro to enhance the flavor.
- Prepare the Cilantro Cream Drizzle: In a blender, add the non-fat Greek yogurt, chopped cilantro, agave nectar or honey, lime juice, pinch of salt, garlic powder, and chili powder. Blend until the mixture is smooth and creamy.
- Assemble the Bowls: Divide the seasoned quinoa evenly among 2 to 3 serving bowls. Top each bowl with black beans and the roasted sweet potato. Drizzle the cilantro cream generously over the top. Garnish with additional fresh cilantro if desired. Serve immediately and enjoy your wholesome, flavorful meal.
Notes
- To make this recipe vegan, substitute the Greek yogurt with a plant-based yogurt alternative.
- Adjust the chili powder amount to suit your preferred spice level.
- You can roast the sweet potatoes a little longer for more caramelization and sweetness.
- For added texture and flavor, consider topping the bowls with toasted pumpkin seeds or avocado slices.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or microwave.
Keywords: sweet potato bowl, black bean quinoa, healthy vegetarian recipe, cilantro cream, roasted sweet potato, quinoa bowl, gluten free, easy dinner, healthy lunch
