Sweet Potato and Black Bean Quinoa Bowls Recipe

Introduction

This Sweet Potato and Black Bean Quinoa Bowl is a vibrant and nourishing meal packed with wholesome ingredients and bold flavors. Roasted sweet potatoes, protein-rich quinoa, and a creamy cilantro drizzle come together to create a satisfying dish perfect for any time of day.

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 chopped cilantro
• 1/4 cup plain non-fat Greek yogurt
• 1/4 cup chopped cilantro
• 1/4 teaspoon agave nectar or honey
• Juice of half a lime
• 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 with cooking spray.
2. Step 2: Toss the diced sweet potato with olive oil, 1/2 teaspoon chili powder, 1/4 teaspoon cumin, and 1/4 teaspoon kosher salt. Spread evenly on the prepared baking sheet and roast for 12-15 minutes, or until tender.
3. 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 water is absorbed.
4. Step 4: Remove quinoa from heat and stir in the remaining 1/4 teaspoon kosher salt, 1/2 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, lime juice, and 2 tablespoons chopped cilantro.
5. Step 5: Prepare the cilantro cream drizzle by blending Greek yogurt, 1/4 cup chopped cilantro, agave nectar or honey, lime juice, and a pinch of salt, garlic powder, and chili powder until smooth.
6. Step 6: To assemble, divide the quinoa mixture into 2 or 3 bowls. Top with black beans and roasted sweet potatoes. Drizzle with the cilantro cream and garnish with fresh cilantro.

Tips & Variations

• For extra protein, add grilled chicken or tofu to your bowl.
• Swap black beans for chickpeas or kidney beans for a different flavor.
• If you prefer a spicier dish, add a dash of cayenne pepper to the sweet potato seasoning.
• Use lime zest in the quinoa for an extra citrusy kick.
• The cilantro cream can be made dairy-free by substituting Greek yogurt with a plant-based yogurt.

Storage

Store leftover quinoa bowls in an airtight container in the refrigerator for up to 3 days. Keep the cilantro cream separate until ready to serve. Reheat gently in the microwave or on the stovetop and add the drizzle just before eating to keep it fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free since quinoa, sweet potatoes, and black beans do not contain gluten.

Can I prepare the components ahead of time?

Absolutely. Roast the sweet potatoes and cook the quinoa in advance. Assemble the bowls when ready to eat and add the cilantro cream just before serving for the best texture and flavor.

Sweet Potato and Black Bean Quinoa Bowls Recipe

Print Recipe

★★★★★

4.9 from 143 reviews

A vibrant and nutritious Sweet Potato and Black Bean Quinoa Bowl packed with roasted sweet potatoes, seasoned quinoa, black beans, and a zesty cilantro cream drizzle. This wholesome plant-based meal is perfect for a healthy lunch or dinner, offering a delightful blend of flavors and textures with a hint of spice and citrus.

• Author: Zane
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 2–3 bowls 1x
• Category: Main Course
• Method: Baking
• Cuisine: 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

Additional

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

Instructions

1. Preheat Oven and Prepare Sweet Potatoes: Preheat your oven to 425°F (220°C). Line a baking sheet with foil and spray it lightly with cooking spray to prevent sticking.
2. Roast Sweet Potatoes: Toss the diced sweet potatoes in olive oil, chili powder, cumin, and kosher salt until evenly coated. Spread them out in an even layer on the prepared baking sheet. Roast for 12-15 minutes or until fork-tender, stirring halfway through for even cooking.
3. Cook Quinoa: Rinse and drain the red quinoa thoroughly to remove bitterness. In a medium saucepan, combine quinoa, water, and 1/4 teaspoon kosher salt. Bring to a boil over medium-high heat, then cover with a lid and reduce heat to medium-low. Simmer for about 15 minutes or until all the liquid is absorbed.
4. Season Quinoa: Remove the quinoa from heat. Stir in the remaining 1/4 teaspoon kosher salt, chili powder, cumin, garlic powder, lime juice, and chopped cilantro. Mix well to combine and let it sit covered.
5. Prepare Cilantro Cream Drizzle: In a blender, combine the non-fat Greek yogurt, chopped cilantro, agave nectar or honey, lime juice, pinch of salt, garlic powder, and chili powder. Blend until smooth, creamy, and well incorporated.
6. Assemble the Bowls: Divide the seasoned quinoa evenly into 2 or 3 serving bowls. Top each bowl with black beans and roasted sweet potato. Drizzle the cilantro cream evenly over the top and garnish with additional cilantro if desired. Serve immediately.

Notes

• You can substitute black beans with pinto beans or kidney beans if preferred.
• For a vegan version, replace Greek yogurt with a dairy-free yogurt alternative.
• Adjust chili powder quantity to your preferred spice level.
• Sweet potatoes can be roasted a day ahead to save time.
• Rinsing quinoa well is important to remove its natural bitterness.

Keywords: Sweet potato quinoa bowl, black bean quinoa bowl, roasted sweet potato recipe, healthy quinoa bowls, vegetarian quinoa recipes, cilantro cream drizzle