Sweet Potato and Black Bean Quinoa Bowls Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
