Sweet Potato Black Bean Quinoa Bowls Recipe

Name: Sweet Potato Black Bean Quinoa Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Large Sweet Potato, Peeled And Diced; 1 teaspoon Olive Oil; 1/2 teaspoons Chili Powder; 1/4 teaspoons Cumin; 1/4 teaspoons Kosher Salt; 3/4 cups Red Quinoa, Rinsed; 1- 3/4 cup Water; 1/2 teaspoons Kosher Salt, Divided; 1/2 teaspoons Chili Powder; 1/2 teaspoons Cumin; 1/4 teaspoons Garlic Powder; 1 Tablespoon Fresh Lime Juice; 2 Tablespoons Cilantro, Chopped; 1/4 cups Plain, Non-fat Greek Yogurt; 1/4 cups Cilantro, Chopped; 1/4 teaspoons Agave Nectar (or Honey); 1 Tablespoon Lime Juice; 1 pinch Kosher Salt, Garlic Powder, And Chili Powder; 1 cup Black Beans, Rinsed And Drained; 2 Tablespoons Chopped Cilantro, For Garnish

Servings: persons

1 whole Large Sweet Potato, Peeled And Diced
1 teaspoon Olive Oil
1/2 teaspoons Chili Powder
1/4 teaspoons Cumin
1/4 teaspoons Kosher Salt
3/4 cups Red Quinoa, Rinsed
1- 3/4 cup Water
1/2 teaspoons Kosher Salt, Divided
1/2 teaspoons Chili Powder
1/2 teaspoons Cumin
1/4 teaspoons Garlic Powder
1 Tablespoon Fresh Lime Juice
2 Tablespoons Cilantro, Chopped
1/4 cups Plain, Non-fat Greek Yogurt
1/4 cups Cilantro, Chopped
1/4 teaspoons Agave Nectar (or Honey)
1 Tablespoon Lime Juice
1 pinch Kosher Salt, Garlic Powder, And Chili Powder
1 cup Black Beans, Rinsed And Drained
2 Tablespoons Chopped Cilantro, For Garnish

1
For the roasted sweet potato: Preheat oven to 425 degrees F. Line a baking sheet with foil and spray with cooking spray.
2
Toss diced sweet potato in olive oil and spices and lay it out in an even layer on the prepared baking sheet.
3
Roast for 1215 minutes or until it is fork tender.
4
For the quinoa: Rinse and drain red quinoa, then put in a medium-sized sauce pan with water and 1/4 teaspoon kosher salt.
5
Bring quinoa to a boil, then cover with lid and lower heat to medium low.
6
Cook quinoa for about 15 minutes, until all liquid is absorbed.
7
Remove from heat and season quinoa with remaining 1/4 teaspoon kosher salt, chili powder, cumin, garlic powder, lime juice, and cilantro.
8
For the cilantro cream drizzle: In a blender, add all ingredients and blend until smooth.
9
To assemble the bowls: Divide quinoa mixture among bowls.
10
Top with black beans and roasted sweet potato.
11
Drizzle cilantro cream on top with a spoon.
12
Top with more cilantro if desired.

154

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 whole Large Sweet Potato, Peeled And Diced, 1 teaspoon Olive Oil, 1/2 teaspoons Chili Powder, 1/4 teaspoons Cumin, and more.

Yes, Sweet Potato Black Bean Quinoa Bowls falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sweet Potato Black Bean Quinoa Bowls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions