Why You’ll Love This Recipe
This recipe is perfect for those seeking a hearty yet healthy dish. The combination of roasted sweet potatoes and quinoa makes it filling and full of nutrients, while the black beans add a great dose of protein. The cilantro cream drizzle adds a refreshing, tangy note to the savory ingredients. It’s a balanced meal, rich in fiber and vitamins, and is quick to prepare in just 30 minutes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the 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
For the 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
For the 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, garlic powder, and chili powder
Other Ingredients:
- 1 cup black beans, rinsed and drained
- Additional cilantro for garnishing
Directions
- Preheat the oven to 425°F (220°C). Line a baking sheet with foil and spray it with cooking spray. Toss the diced sweet potatoes with olive oil and spices. Spread them evenly on the baking sheet and roast for 12-15 minutes until fork-tender.
- In a saucepan, rinse and drain the quinoa. Add it to the pan with water and 1/4 teaspoon salt. Bring to a boil, then cover and reduce to medium-low heat. Cook for about 15 minutes, until the liquid is absorbed. Remove from heat and season with the remaining salt, chili powder, cumin, garlic powder, lime juice, and cilantro.
- In a blender, combine Greek yogurt, cilantro, agave nectar (or honey), lime juice, and a pinch of garlic powder, salt, and chili powder. Blend until smooth.
- To assemble, divide the quinoa between 2-3 bowls. Top with black beans and roasted sweet potatoes. Drizzle with cilantro cream and garnish with more cilantro if desired.
Servings and Timing
- Servings: 3
- Preparation Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes
Variations
- Add avocado slices for a creamy texture.
- Use white quinoa or any other preferred variety.
- Spice it up with hot sauce or jalapeños.
- Make it vegan by omitting the Greek yogurt and using a plant-based alternative for the drizzle.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the microwave for about 1-2 minutes or in a skillet over medium heat. You can also prepare the quinoa and roasted sweet potatoes ahead of time and assemble the bowls when ready to serve.
FAQs
Can I use a different type of quinoa?
Yes, you can use white or black quinoa if preferred.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free.
Can I use canned sweet potatoes?
Fresh sweet potatoes are recommended for the best texture and flavor, but canned ones could be substituted if needed.
How can I make this recipe spicier?
Add chili flakes or a diced jalapeño to the quinoa or drizzle for extra heat.
Can I make this dish ahead of time?
Yes, you can prepare the quinoa and roasted sweet potatoes in advance and store them separately in the fridge. Assemble the bowls when ready to eat.
Can I freeze this dish?
While the quinoa and sweet potatoes freeze well, the cilantro cream drizzle is best made fresh.
Can I add a protein source?
Yes, grilled chicken, shrimp, or tofu would be great additions to this bowl for extra protein.
What can I use instead of cilantro?
If you’re not a fan of cilantro, try using parsley or basil for a different flavor.
How do I store the cilantro cream drizzle?
Store the cilantro cream in an airtight container in the fridge for up to 3 days.
Can I make this recipe vegan?
Yes, simply use a plant-based yogurt for the cilantro cream drizzle to make it vegan-friendly.
Conclusion
Sweet Potato and Black Bean Quinoa Bowls offer a flavorful, nutritious, and satisfying meal that’s perfect for lunch or dinner. Packed with protein, healthy carbs, and fresh flavors, this recipe is not only easy to prepare but also customizable to suit your tastes. Whether you’re looking for a meatless meal or just a wholesome, delicious bowl, this recipe is sure to become a go-to in your kitchen.
Print
Sweet Potato and Black Bean Quinoa Bowls
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
These Sweet Potato and Black Bean Quinoa Bowls are a delicious and nutritious meal full of protein, fiber, and vibrant flavors. With roasted sweet potatoes, black beans, and quinoa, drizzled with a creamy cilantro sauce, this healthy and satisfying dish is perfect for a meatless meal. It’s easy to prepare and packed with vitamins, making it an excellent choice for lunch or dinner.
Ingredients
For the 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
For the 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
For the 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, garlic powder, and chili powder
Other Ingredients:
1 cup black beans, rinsed and drained
Additional cilantro for garnishing
Instructions
-
Preheat the oven to 425°F (220°C). Line a baking sheet with foil and spray with cooking spray. Toss the diced sweet potatoes with olive oil, chili powder, cumin, and salt. Spread them on the baking sheet and roast for 12-15 minutes until fork-tender.
-
In a saucepan, rinse and drain the quinoa. Add it to the pan with water and 1/4 teaspoon salt. Bring to a boil, then cover and reduce to medium-low heat. Cook for 15 minutes until the liquid is absorbed. Remove from heat and season with the remaining salt, chili powder, cumin, garlic powder, lime juice, and cilantro.
-
In a blender, combine Greek yogurt, cilantro, agave nectar (or honey), lime juice, and a pinch of garlic powder, salt, and chili powder. Blend until smooth.
-
To assemble, divide the quinoa between 2-3 bowls. Top with black beans and roasted sweet potatoes. Drizzle with cilantro cream and garnish with more cilantro.
Notes
You can add avocado slices for a creamy texture.
Use white or black quinoa for variety.
Spice up the dish with hot sauce or jalapeños.
For a vegan version, substitute Greek yogurt with a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Roasting, Boiling, Blending
- Cuisine: American
