Mexican Quinoa Bowls with Black Beans and Sweet Potato

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5 from 12 votes

These Mexican Quinoa Bowls combine roasted or skillet-cooked spiced sweet potatoes with fluffy quinoa, black beans, corn, and fresh vegetables. Topped with a flavorful chili lime dressing, this dish balances hearty textures and bright, mildly spicy flavors for a filling plant-based bowl.

Prep Time

20 mins

Cook Time

20 mins

Total Time

40 mins

Servings: 2 servings

Calories: 571 kcal

Course: Main Course

Cuisine: American, Mexican

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 cayenne pepper
½ cup quinoa dry
¾ cups water
½-1 cup black beans (drained + rinsed)
½ cup bell pepper any color, chopped
½ cup corn
½ cup tomato chopped
¼ cup onion red or white, finely chopped
1 jalapeño
2-3 TBSP cilantro or scallions (or both!, fresh, chopped

CHILI LIME DRESSING

2 TBSP avocado oil
1 TBSP lime juice fresh
¼ tsp chili powder
⅛ tsp garlic powder
⅛ tsp cumin
⅛ tsp salt

Instructions

Cup of Yum

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

Cooking time varies depending on whether sweet potatoes are roasted or cooked in a skillet; choose based on your schedule.
Toasting quinoa before boiling enhances its nuttiness and texture.
Adjust seasoning and spice levels in the chili lime dressing to taste.
Use drained and rinsed black beans to reduce sodium and improve flavor.
Fresh cilantro or scallions can be used alone or together for garnish and flavor.

Nutrition Information

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%)

Nutrition Facts

Serving: 2 servings

Amount Per Serving

Calories 571

% 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.