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Sweet Potato and Black Bean Quinoa Bowls Recipe

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★★★★★

4.9 from 148 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://cookcrisis.com/sweet-potato-and-black-bean-quinoa-bowls-recipe/