Mexican Quinoa Bowls with Black Beans and Sweet Potato
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
-
Servings
2 servings
-
Calories
571 kcal
-
Course
Main Course
Mexican Quinoa Bowls with Black Beans and Sweet Potato
Report
These vegetarian Black Bean and Sweet Potato Mexican Quinoa Bowls feature a medley of healthy veggies, hearty beans, and a totally tasty Chili Lime Dressing!
Share:
Ingredients
- ½ pound sweet potato (approx. 2 cups peeled and cubed)
- 1 TBSP avocado oil or olive oil
- ½ tsp cumin
- ½ tsp chili powder
- ¼ tsp salt
- ¼ tsp cayennne pepper
- ½ cup dry quinoa
- ¾ cups water
- ½-1 cup black beans (drained + rinsed)
- ½ cup chopped bell pepper (any color)
- ½ cup corn
- ½ cup chopped tomato
- ¼ cup finely chopped onion (red or white)
- 1 Jalapeño
- 2-3 TBSP fresh chopped cilantro or scallions (or both!)
CHILI LIME DRESSING
- 2 TBSP avocado oil
- 1 TBSP fresh lime juice
- ¼ tsp chili powder
- ⅛ tsp garlic powder
- ⅛ tsp cumin
- ⅛ tsp salt
Instructions
- Peel and dice your sweet potato into 1/2-inch cubes. Decide if you'd prefer them roasted or cooked in a skillet.
- For skillet sweet potatoes, heat a large skillet over medium-high heat and add your oil. Once hot, sauté sweet potato cubes until golden and tender, stirring every few minutes for even browning, approx. 15-20 minutes. Season with chili powder, cumin, salt and cayenne and mix well.
- For roasted sweet potato, preheat oven to 400°F and toss cubed sweet potato in a bowl with oil and spices. Roast on a parchment/foil lined baking sheet for 25-30 minutes or until tender.
- While the sweet potatoes cook you’ll be able to whip up the rest of the dish!
- Next make the quinoa. Rinse and drain your quinoa using a mesh strainer or sieve. Bring a small pot to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa! Next add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for approx. 12 minutes or until quinoa is fluffy and the liquid has been absorbed.
- While the quinoa cooks, prep the remaining ingredients.
- To make the Chili Lime Dressing, combine avocado oil, lime juice, chili powder, garlic powder, cumin, and salt in a small bowl. Whisk to combine. The measuremtns above are for a lightly dressed quinoa bowl. Love a good dressing? Simply double the recipe and add as much as your heart desires!
- Chop and measure out the remaining veggies.
- Once your quinoa is ready, fluff with a fork and allow to slightly cool. Mix in dressing and divide into bowls. Top with your veggies and adjust salt/pepper to taste. Sprinkle with fresh cilantro and/or scallions and dive in!
Notes
- Total cook time will vary based on sweet potato cooking method chosen, with stove-top being the speedier option and roasting taking a little bit longer. Choose whichever works best for you!
- Nutrition Facts below are estimated for both bowls and dressing using an online recipe nutrition calculator. Adjust as needed based on extras/swaps and enjoy!
Nutrition Information
Show Details
Calories
571kcal
(29%)
Carbohydrates
76g
(25%)
Protein
14g
(28%)
Fat
25g
(38%)
Saturated Fat
3g
(15%)
Sodium
608mg
(25%)
Potassium
1123mg
(32%)
Fiber
13g
(52%)
Sugar
11g
(22%)
Vitamin A
17800IU
(356%)
Vitamin C
62mg
(69%)
Calcium
106mg
(11%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 571 kcal
% Daily Value*
| Calories | 571kcal | 29% |
| Carbohydrates | 76g | 25% |
| Protein | 14g | 28% |
| Fat | 25g | 38% |
| Saturated Fat | 3g | 15% |
| Sodium | 608mg | 25% |
| Potassium | 1123mg | 24% |
| Fiber | 13g | 52% |
| Sugar | 11g | 22% |
| Vitamin A | 17800IU | 356% |
| Vitamin C | 62mg | 69% |
| Calcium | 106mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
Other Recipes
You'll Also Love
Sweet Potato and Black Bean Mexican Salad
American, International, Vegetarian, Vegan, gluten-free
0.0
(0 reviews)
