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Sweet Potato and Black Bean Quinoa Bowls Recipe

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★★★★★

4.9 from 117 reviews

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.

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, 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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