Mexican · Dinner

Sweet Potato Black Bean Quinoa Bowl

Name: Sweet Potato Black Bean Quinoa Bowl
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 pcs Sweet Potatoes; 170 g Quinoa; 250 g Black beans; 1 pcs Avocado; 1 cloves Garlic; Cherry tomatoes; Pickled red onions; 3 tbsp Lime juice; 1 tbsp Fresh cilantro; 1 tsp Ground cumin; ½ tsp Garlic powder; 1 tsp Chili powder; 4 tbsp Olive oil; 600 ml Water; 1 ½ tsp Salt; ¼ tsp Black pepper

A colorful, plant-based quinoa bowl with roasted sweet potato, black beans, and a tangy avocado dressing. It works well for make-ahead lunches or dinners and stores neatly for meal prep.

4

Servings

25 min

Cook time

451

Calories

11 g

Protein

Resting time: 5 min

Plan this recipe

Ingredients

16 items

Servings

4

1 pcs Sweet Potatoes
chopped into ½-inch cubes
170 g Quinoa
dry
250 g Black beans
weight is drained and rinsed
1 pcs Avocado
ripe, peeled and pitted
1 cloves Garlic
chopped
Cherry tomatoes
quartered; optional
Pickled red onions
optional
3 tbsp Lime juice
1 tbsp Fresh cilantro
packed; optional
1 tsp Ground cumin
½ tsp Garlic powder
1 tsp Chili powder
4 tbsp Olive oil
or avocado oil
600 ml Water
for quinoa
1 ½ tsp Salt
for sweet potato mixture
¼ tsp Black pepper

Required equipment

Stovetop
Oven
Blender

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Instructions

18 steps

Temperature

1
Preheat the oven to 430 °F.
2
Chop 1 pcs Sweet Potatoes into small cubes.
3
Drain and rinse 250 g Black beans.
4
Toss the Sweet Potatoes, Black beans, 2 tbsp Olive oil, 1 tsp Chili powder, 1 tsp Ground cumin, ½ tsp Garlic powder, and ½ tsp Salt in a large bowl.
5
Spread the mixture in a single layer on a rimmed baking sheet.
6
Roast for 25 minutes at 430 °F until the Sweet Potatoes are tender.
7
Add the dry 170 g Quinoa, 600 ml Water, and ½ tsp Salt to a pot over high heat.
8
Bring the Quinoa to a boil.
9
Reduce the heat to low, cover, and simmer for 15 minutes until the liquid has evaporated.
10
Turn off the heat and let the Quinoa stand covered for 5 minutes
11
Fluff the Quinoa with a fork.
12
Peel and pit 1 pcs Avocado, and chop 1 cloves Garlic.
13
Add the Avocado, 2 tbsp Olive oil, 3 tbsp Lime juice, 1 tbsp Fresh cilantro if using, Garlic, ½ tsp Salt, Black pepper, and 600 ml Water to a blender.
14
Blend on high until smooth and creamy for 10 seconds
15
If the dressing is too thick, add a little Water and blend again until it reaches the desired consistency.
16
Add the Quinoa and roasted Sweet Potatoes mixture to bowls or meal-prep containers.
17
Top with some Pickled red onions, Fresh cilantro, Avocado, and Cherry tomatoes if desired.
18
Drizzle with avocado dressing, or store the dressing separately for meal prep.