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Sweet Potato and Black Bean Quinoa Bowls topped with fresh ingredients

Sweet Potato and Black Bean Quinoa Bowls

A vibrant and nutritious meal combining sweet potatoes, black beans, and quinoa, perfect for anyone looking for a healthy option.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Lunch, Main Course
Cuisine: American, Vegan
Calories: 360
Ingredients Method Notes

Ingredients
  

For the Quinoa
  • 3/4 cup red quinoa Rinsed to remove natural bitterness
  • 1 3/4 cups water
  • 1/2 teaspoon kosher salt For cooking quinoa
For the Sweet Potatoes
  • 1 large sweet potato, peeled and diced Adds sweetness and texture
  • 1 teaspoon extra virgin olive oil For roasting
  • 1/2 teaspoon chili powder For seasoning
  • 1/4 teaspoon cumin For seasoning
  • 1/2 teaspoon kosher salt For seasoning
For the Cilantro Cream
  • 1/4 cup plain non-fat Greek yogurt Creamy texture
  • 2 tablespoons cilantro, chopped For flavor
  • 1/4 teaspoon agave nectar For a hint of sweetness
  • 1/2 lime juice of half a lime For freshness
For Assembly
  • 1 cup black beans, rinsed and drained Added protein
  • 1/4 cup cilantro, chopped For garnish
  • 1/2 lime juice of half a lime For dressing

Method
 

Preparation of Quinoa
  1. Rinse the quinoa in a fine-mesh strainer to get rid of its natural bitterness.
  2. In a pot, combine the rinsed quinoa with 1 3/4 cups of water and 1/2 teaspoon of salt.
  3. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes, or until the water is absorbed and the quinoa is fluffy.
Roasting the Sweet Potatoes
  1. Preheat your oven to 400°F (200°C).
  2. Toss the diced sweet potato with olive oil, 1/2 teaspoon chili powder, 1/4 teaspoon cumin, and 1/2 teaspoon kosher salt.
  3. Spread them on a baking sheet and roast for 25-30 minutes or until the edges are crispy and the potato is tender.
Making the Cilantro Cream
  1. In a blender, combine the Greek yogurt, chopped cilantro, agave nectar, and juice of half a lime.
  2. Blend until smooth and creamy. Adjust flavors as needed.
Assembling the Bowls
  1. Start with a base of quinoa, followed by a generous portion of roasted sweet potatoes and black beans.
  2. Drizzle with the cilantro cream and a sprinkle of fresh cilantro.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or enjoy cold as a salad.
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