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

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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