Sweet Potato and Black Bean Quinoa Bowls
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
3 servings
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Calories
300 kcal
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Course
Main Course
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Cuisine
American
Sweet Potato and Black Bean Quinoa Bowls
Description
Sweet Potato and Black Bean Quinoa Bowls feature diced sweet potatoes roasted with chili powder and cumin until tender and slightly caramelized. Red quinoa is cooked with spices including chili powder, cumin, garlic powder, and lime juice, then fluffed with fresh cilantro to add brightness. Black beans provide extra protein and texture, complementing the bowl’s hearty base.
The cilantro cream drizzle, made from Greek yogurt blended with chopped cilantro, lime juice, a touch of agave or honey, and mild seasoning, adds a tangy and cooling element that enhances the flavors. Assembling the bowl involves layering the quinoa, black beans, and roasted sweet potatoes, then finishing with the cilantro cream.
This combination makes for a balanced and satisfying meal option, suitable for lunch or dinner, delivering a mix of roasted, creamy, and fresh notes in each bite. It can be served as a standalone dish or paired with a simple green salad for extra vegetables.
Ingredients
Roasted Sweet Potato:
- 1 sweet potato peel and diced, large
- 1 teaspoon extra virgin olive oil
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon kosher salt
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
- lime juice of half a lime
- 2 tablespoon cilantro chopped
Cilantro Cream Drizzle:
- 1/4 cup Greek yogurt plain, non-fat
- 1/4 cup cilantro chopped
- 1/4 teaspoon agave nectar or honey
- lime juice of half a lime
- Pinch salt garlic powder, and chili powder
Other Ingredients:
- 1 cup black beans rinsed and drained
- cilantro for garnishing
Instructions
Roasted Sweet Potato:
- Preheat oven to 425 degrees then line a baking sheet with foil and spray it with cooking spray.
- Toss the diced sweet potato in the olive oil and spices and lay it out in an even layer on the prepared baking sheet. Roast the sweet potato for 12-15 minutes or until it is fork tender.
Quinoa:
- Rinse and drain the red quinoa then put it in a medium sized sauce pan with the water and 1/4 teaspoon of kosher salt. Bring the quinoa to a boil, then cover it with a lid and lower the heat to medium low. Cook the quinoa for about 15 minutes, until all of the liquid is absorbed.
- Remove quinoa from the heat and season with the remaining 1/4 teaspoon of kosher salt, chili powder, cumin, garlic powder, lime juice, and cilantro.
Cilantro Cream Drizzle:
- In a blender add all of the ingredients and blend until smooth.
Assembling the Bowls:
- In 2 or 3 serving bowls divide the quinoa mixture. Top the quinoa with the black beans and roasted sweet potato. Drizzle the cilantro cream on top with a spoon. Top with more cilantro if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 300kcal | 15% |
| Carbohydrates | 52g | 17% |
| Protein | 14g | 28% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 635mg | 26% |
| Potassium | 617mg | 13% |
| Fiber | 9g | 36% |
| Sugar | 3g | 6% |
| Vitamin A | 6453IU | 129% |
| Vitamin C | 1mg | 1% |
| Calcium | 75mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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