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Sweet Potato and Black Bean Quinoa Bowls
5 from 252 votes

Sweet Potato and Black Bean Quinoa Bowls

These Sweet Potato and Black Bean Quinoa Bowls combine roasted spiced sweet potatoes, seasoned red quinoa, and black beans topped with a creamy cilantro yogurt drizzle. The dish offers a balance of textures from tender roasted potatoes and fluffy quinoa with a zesty, herbaceous cream to tie the flavors together, making it a wholesome bowl for a filling meal.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 3 servings
Calories: 300 kcal
Course: Main Course
Cuisine: American

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:
    Cup of Yum
  1. Preheat oven to 425 degrees then line a baking sheet with foil and spray it with cooking spray.
  2. 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:
  1. 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.
  2. 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:
  1. In a blender add all of the ingredients and blend until smooth.
Assembling the Bowls:
  1. 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

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%)

Nutrition Facts

Serving: 3 servings

Amount Per Serving

Calories 300

% 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.