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5.0 from 12 votes

Mexican Quinoa Bowls with Black Beans and Sweet Potato

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!

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 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

    Cup of Yum
  1. Peel and dice your sweet potato into 1/2-inch cubes. Decide if you'd prefer them roasted or cooked in a skillet.
  2. 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.
  3. 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.
  4. While the sweet potatoes cook you’ll be able to whip up the rest of the dish!
  5. 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.
  6. While the quinoa cooks, prep the remaining ingredients.
  7. 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!
  8. Chop and measure out the remaining veggies.
  9. 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

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

% 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.