Sweet Potato and Black Bean Quinoa Bowls Recipe
Introduction
Sweet Potato and Black Bean Quinoa Bowls are a vibrant, nutritious meal packed with flavor and texture. This hearty dish combines roasted sweet potatoes, protein-rich black beans, and fluffy quinoa, all brought together with a zesty cilantro cream drizzle.
Ingredients
- 1 large sweet potato, peeled and diced
- 1 teaspoon extra virgin olive oil
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon kosher salt
- 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
- Juice of half a lime
- 2 tablespoons cilantro, chopped
- 1/4 cup plain non-fat Greek yogurt
- 1/4 cup cilantro, chopped (for cilantro cream)
- 1/4 teaspoon agave nectar or honey
- Juice of half a lime (for cilantro cream)
- Pinch of salt, garlic powder, and chili powder (for cilantro cream)
- 1 cup black beans, rinsed and drained
- Cilantro for garnishing
Instructions
- Step 1: Preheat the oven to 425°F (220°C). Line a baking sheet with foil and lightly spray it with cooking spray.
- Step 2: Toss the diced sweet potato with olive oil, 1/2 teaspoon chili powder, 1/4 teaspoon cumin, and 1/4 teaspoon kosher salt. Spread in an even layer on the prepared baking sheet and roast for 12-15 minutes until fork tender.
- Step 3: Rinse and drain the red quinoa. In a medium saucepan, combine quinoa, water, and 1/4 teaspoon kosher salt. Bring to a boil, cover, reduce heat to medium-low, and simmer for about 15 minutes until water is absorbed.
- Step 4: Remove quinoa from heat and season with the remaining 1/4 teaspoon kosher salt, 1/2 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, juice of half a lime, and 2 tablespoons chopped cilantro. Stir gently to combine.
- Step 5: To make the cilantro cream drizzle, blend 1/4 cup plain Greek yogurt, 1/4 cup chopped cilantro, 1/4 teaspoon agave nectar or honey, juice of half a lime, and a pinch of salt, garlic powder, and chili powder until smooth.
- Step 6: Divide the quinoa mixture into 2 or 3 serving bowls. Top each with black beans and the roasted sweet potatoes.
- Step 7: Drizzle the cilantro cream over the bowls and garnish with extra cilantro if desired. Serve warm.
Tips & Variations
- For added texture, sprinkle toasted pumpkin seeds or chopped nuts over the bowls.
- Swap plain Greek yogurt for a dairy-free alternative to make this dish vegan.
- Adjust the chili powder and cumin to taste for a milder or spicier flavor.
- Add avocado slices for extra creaminess and healthy fats.
Storage
Store leftover quinoa bowls in an airtight container in the refrigerator for up to 3 days. Keep the cilantro cream separate and add it just before serving. Reheat the quinoa, sweet potatoes, and black beans gently in the microwave or on the stovetop until warmed through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of quinoa?
Yes, white or tri-color quinoa can be used as a substitute, but cooking times may vary slightly. Adjust the liquid and cooking time according to package instructions.
Is this dish gluten-free?
Yes, all ingredients in this recipe are naturally gluten-free, making it suitable for those with gluten sensitivities or celiac disease.
PrintSweet Potato and Black Bean Quinoa Bowls Recipe
These Sweet Potato and Black Bean Quinoa Bowls are a nutritious and flavorful plant-based meal featuring roasted spiced sweet potatoes, protein-packed quinoa, and creamy cilantro drizzle. Perfect for a wholesome lunch or dinner, this recipe combines vibrant spices with fresh lime juice and herbs to create a satisfying, gluten-free dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2–3 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Roasted Sweet Potato
- 1 large sweet potato, peeled and diced
- 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, rinsed and drained
- 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
- Juice of half a lime
- 2 tablespoons cilantro, chopped
Cilantro Cream Drizzle
- 1/4 cup plain non-fat Greek yogurt
- 1/4 cup cilantro, chopped
- 1/4 teaspoon agave nectar or honey
- Juice of half a lime
- Pinch of salt
- Pinch of garlic powder
- Pinch of chili powder
Assembly
- 1 cup black beans, rinsed and drained
- Cilantro for garnishing
Instructions
- Preheat Oven and Prepare Sweet Potato: Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with foil and lightly spray it with cooking spray to prevent sticking.
- Season and Roast Sweet Potato: Toss the peeled and diced sweet potato with olive oil, chili powder, cumin, and kosher salt until evenly coated. Spread the sweet potatoes in a single layer on the prepared baking sheet. Roast for 12-15 minutes, or until tender and easily pierced with a fork.
- Cook Quinoa: Rinse and drain the red quinoa thoroughly. In a medium saucepan, combine the quinoa with water and 1/4 teaspoon kosher salt. Bring to a boil over medium-high heat. Once boiling, cover with a lid, reduce heat to medium-low, and simmer for about 15 minutes or until the water is absorbed and quinoa is fluffy.
- Season Quinoa: Remove the quinoa from heat and stir in remaining 1/4 teaspoon kosher salt, chili powder, cumin, garlic powder, fresh lime juice, and chopped cilantro to flavor the quinoa mixture well.
- Make Cilantro Cream Drizzle: In a blender, combine plain non-fat Greek yogurt, chopped cilantro, agave nectar (or honey), juice of half a lime, salt, garlic powder, and chili powder. Blend until smooth and creamy.
- Assemble Bowls: Divide the seasoned quinoa evenly into 2 or 3 serving bowls. Top each bowl with black beans and the roasted sweet potatoes. Drizzle the cilantro cream over the bowls and garnish with extra cilantro as desired for a fresh finish.
Notes
- You can substitute black beans with pinto beans or chickpeas for variety.
- For a vegan version, replace Greek yogurt with a dairy-free yogurt alternative and use maple syrup instead of honey.
- Adjust the chili powder to your preferred spice level.
- Quinoa can be cooked in advance and refrigerated for up to 3 days.
- Leftover cilantro cream can be stored in an airtight container in the refrigerator for up to 2 days.
Keywords: sweet potato, black beans, quinoa, healthy bowls, vegetarian, gluten free, easy dinner, plant based, cilantro cream
