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Sweet Potato and Black Bean Quinoa Bowls | Easy Recipe

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

Scale

 

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.

Notes

  1. Tip for Roasting Sweet Potatoes: For extra crispiness, make sure not to overcrowd the baking sheet. Spread the sweet potatoes in a single layer.
  2. 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.
  3. Vegan Option: Replace the Greek yogurt in the cilantro cream with a coconut or soy-based yogurt for a creamy, plant-based alternative.