Welcome to this delicious and nutritious recipe for Sweet Potato and Black Bean Quinoa Bowls. Whether you’re seeking a wholesome, meatless meal or just a new recipe to add to your weekly rotation, this bowl has it all. Packed with flavors, textures, and vibrant colors, this meal is as visually appealing as it is filling. Get ready to discover how to make this easy and satisfying quinoa bowl recipe that your whole family will love.
Introduction
This Sweet Potato and Black Bean Quinoa Bowl is a delightful fusion of southwestern flavors, offering a perfect blend of warmth from the roasted sweet potatoes, the protein boost from black beans, and the zesty quinoa. Originating from a mix of Latin-inspired cuisine, this bowl not only embraces wholesome ingredients but is incredibly simple to prepare. If you’re a fan of vibrant and comforting meals, this quinoa bowl recipe is a must-try for your meatless Mondays or any day of the week!
Looking for more sauce ideas to pair with your bowls? Check out this Chick Fil A Sauce Recipe that adds a creamy twist to any dish!
Ingredients for Sweet Potato and Black Bean Quinoa Bowls
For this quinoa bowl recipe, you’ll need the following ingredients:
Roasted Sweet Potato:
- 1 large sweet potato, peeled and diced
- 1 teaspoon extra virgin olive oil
- ½ teaspoon chili powder
- ¼ teaspoon cumin
- ¼ teaspoon kosher salt
Quinoa:
- ¾ cup red quinoa
- 1¾ cups water
- ½ teaspoon kosher salt, divided
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon garlic powder
- Juice of half a lime
- 2 tablespoons cilantro, chopped
Cilantro Cream Drizzle:
- ¼ cup plain non-fat Greek yogurt
- ¼ cup cilantro, chopped
- ¼ teaspoon agave nectar or honey
- Juice of half a lime
- Pinch of salt, garlic powder, and chili powder
Other Ingredients:
- 1 cup black beans, rinsed and drained
- Fresh cilantro for garnishing
You can make this recipe gluten-free by ensuring your quinoa and spices are certified gluten-free. For a vegan version, swap out the Greek yogurt for a dairy-free alternative.
How to Make Sweet Potato and Black Bean Quinoa Bowls – Step by Step
Step1: Roast the Sweet Potato
- Preheat your oven to 425°F (220°C). Line a baking sheet with foil and lightly spray it with cooking spray.
- Toss the diced sweet potato with olive oil, chili powder, cumin, and kosher salt. Lay them out evenly on the baking sheet.
- Roast for 12-15 minutes until fork-tender, turning halfway through for even cooking.
Step2: Cook the Quinoa
- Rinse and drain the red quinoa. In a medium saucepan, add quinoa, water, and ¼ teaspoon kosher salt. Bring it to a boil.
- Once boiling, cover with a lid and reduce the heat to medium-low. Simmer for about 15 minutes, until all liquid is absorbed.
- Remove from heat, fluff with a fork, and season with chili powder, cumin, garlic powder, lime juice, and chopped cilantro.
Step3: Prepare the Cilantro Cream Drizzle
- In a blender, combine Greek yogurt, cilantro, agave nectar, lime juice, and a pinch of salt, garlic powder, and chili powder. Blend until smooth.
Step4: Assemble the Bowls
- Divide the quinoa between 2-3 bowls.
- Top with roasted sweet potatoes and black beans.
- Drizzle with cilantro cream and garnish with more cilantro, if desired.
Helpful Tips for Sweet Potato and Black Bean Quinoa Bowls
- Tip for Roasting Sweet Potatoes: For extra crispiness, make sure not to overcrowd the baking sheet. Spread the sweet potatoes in a single layer.
- Spice Adjustments: You can easily adjust the heat level by increasing or reducing the chili powder or adding a pinch of cayenne pepper for a spicier kick.
- Vegan Option: Replace the Greek yogurt in the cilantro cream with a coconut or soy-based yogurt for a creamy, plant-based alternative.
Cooking Tips for the Best Sweet Potato and Black Bean Quinoa Bowls
- Use Fresh Lime Juice: Freshly squeezed lime juice gives the dish a tangy brightness that elevates the flavors of the entire bowl.
- Toasting Quinoa: For a nuttier flavor, lightly toast the quinoa in a dry pan before cooking it in water.
- Equipment Hack: If you have a high-powered blender, you can achieve an ultra-smooth cilantro cream drizzle that feels indulgent yet light.
Serving Suggestions for Sweet Potato and Black Bean Quinoa Bowls
These quinoa bowls pair beautifully with a side of homemade tortilla chips or guacamole. For beverages, a refreshing lime spritzer or iced tea with a splash of lemon complements the citrusy flavors in the dish. Looking to add a protein boost? Serve alongside grilled tofu or chicken for a heartier meal.
Nutritional Information
This meal is a healthy option that provides a balance of complex carbohydrates, fiber, and plant-based protein. The sweet potatoes add a rich source of beta-carotene, while the black beans contribute essential amino acids.
Nutritional Information (Per Serving):
- Calories: 350
- Fat: 6g
- Carbohydrates: 60g
- Protein: 12g
- Fiber: 10g
- Vitamins: Vitamin A (high), Vitamin C, Iron
Storage and Leftovers for Sweet Potato and Black Bean Quinoa Bowls
This dish is perfect for meal prep! Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the quinoa and sweet potatoes in a microwave or stovetop and drizzle fresh cilantro cream before serving. To keep the cilantro cream fresh, store it separately in the refrigerator and whisk before use.
Frequently Asked Questions (FAQs) for Sweet Potato and Black Bean Quinoa Bowls
1. Can I substitute red quinoa with another grain?
Yes, feel free to use white or black quinoa, or even couscous or farro for a different texture.
2. Is this recipe gluten-free?
Yes, as long as your quinoa and spices are certified gluten-free.
3. Can I make this recipe ahead of time?
Absolutely! You can prep the quinoa, sweet potatoes, and cilantro cream separately and assemble when ready to serve.
4. What can I use instead of black beans?
Chickpeas or lentils make excellent substitutes if you don’t have black beans on hand.
Related Recipes for Sweet Potato Lovers
- Chick Fil A Sauce Recipe – This creamy, tangy sauce pairs perfectly with roasted veggies or as a drizzle for your quinoa bowls.
- Sweet Potato Honeybun Cake – For those with a sweet tooth, try this indulgent sweet potato dessert with a crunchy pecan topping.
Conclusion
This Sweet Potato and Black Bean Quinoa Bowl recipe is a simple yet satisfying dish perfect for any occasion. With a balance of flavors, it’s an excellent choice for a weeknight meal or meal prep. Give it a try and let us know how you make it your own! Don’t forget to share your feedback and favorite variations in the comments below.
Enjoy cooking, and remember to check out our Chick Fil A Sauce Recipe for more tasty inspiration!
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Sweet Potato and Black Bean Quinoa Bowls | Easy Recipe
Description
Welcome to this delicious and nutritious recipe for Sweet Potato and Black Bean Quinoa Bowls. Whether you’re seeking a wholesome, meatless meal or just a new recipe to add to your weekly rotation, this bowl has it all. Packed with flavors, textures, and vibrant colors, this meal is as visually appealing as it is filling. Get ready to discover how to make this easy and satisfying quinoa bowl recipe that your whole family will love.
Ingredients
Roasted Sweet Potato:
- 1 large sweet potato, peeled and diced
- 1 teaspoon extra virgin olive oil
- ½ teaspoon chili powder
- ¼ teaspoon cumin
- ¼ teaspoon kosher salt
Quinoa:
- ¾ cup red quinoa
- 1¾ cups water
- ½ teaspoon kosher salt, divided
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon garlic powder
- Juice of half a lime
- 2 tablespoons cilantro, chopped
Cilantro Cream Drizzle:
- ¼ cup plain non-fat Greek yogurt
- ¼ cup cilantro, chopped
- ¼ teaspoon agave nectar or honey
- Juice of half a lime
- Pinch of salt, garlic powder, and chili powder
Other Ingredients:
- 1 cup black beans, rinsed and drained
- Fresh cilantro for garnishing
Instructions
Step 1: Roast the Sweet Potato
- Preheat your oven to 425°F (220°C). Line a baking sheet with foil and lightly spray it with cooking spray.
- Toss the diced sweet potato with olive oil, chili powder, cumin, and kosher salt. Lay them out evenly on the baking sheet.
- Roast for 12-15 minutes until fork-tender, turning halfway through for even cooking.
Step 2: Cook the Quinoa
- Rinse and drain the red quinoa. In a medium saucepan, add quinoa, water, and ¼ teaspoon kosher salt. Bring it to a boil.
- Once boiling, cover with a lid and reduce the heat to medium-low. Simmer for about 15 minutes, until all liquid is absorbed.
- Remove from heat, fluff with a fork, and season with chili powder, cumin, garlic powder, lime juice, and chopped cilantro.
Step 3: Prepare the Cilantro Cream Drizzle
- In a blender, combine Greek yogurt, cilantro, agave nectar, lime juice, and a pinch of salt, garlic powder, and chili powder. Blend until smooth.
Step 4: Assemble the Bowls
- Divide the quinoa between 2-3 bowls.
- Top with roasted sweet potatoes and black beans.
- Drizzle with cilantro cream and garnish with more cilantro, if desired.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Tip for Roasting Sweet Potatoes: For extra crispiness, make sure not to overcrowd the baking sheet. Spread the sweet potatoes in a single layer.
- Spice Adjustments: You can easily adjust the heat level by increasing or reducing the chili powder or adding a pinch of cayenne pepper for a spicier kick.
- Vegan Option: Replace the Greek yogurt in the cilantro cream with a coconut or soy-based yogurt for a creamy, plant-based alternative.
