Sweet Potato and Black Bean Quinoa Bowls

Sweet Potato and Black Bean Quinoa Bowls: A Nourishing Plant-Based Meal

Looking for a wholesome, plant-based dish that’s both satisfying and flavorful? These Sweet Potato and Black Bean Quinoa Bowls are packed with nutritious ingredients and vibrant flavors. With roasted sweet potatoes, protein-rich black beans, and fluffy, spiced quinoa, this bowl is as healthy as it is delicious. Drizzled with a refreshing cilantro cream, it’s a perfect meal for a light lunch or dinner that’s both filling and energizing.

Why You’ll Love This Recipe

This dish is a powerhouse of nutrients, combining sweet potatoes for a dose of fiber and antioxidants, quinoa for complete protein, and black beans for an extra boost of plant-based goodness. The warm spices of chili powder and cumin give this bowl a rich flavor, while the cilantro cream drizzle adds a cooling, tangy contrast. Plus, it’s easy to make and comes together in just 40 minutes, making it perfect for busy weeknights or meal prep.

Ingredients

For the 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

For the Quinoa:

• 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

For the 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, garlic powder, and chili powder

Other Ingredients:

• 1 cup black beans, rinsed and drained
• Additional cilantro for garnish

Directions

1. Roast the Sweet Potatoes:

1. Preheat your oven to 425°F (220°C). Line a baking sheet with foil and lightly spray it with nonstick cooking spray.
2. Toss the diced sweet potato with olive oil, chili powder, cumin, and kosher salt until evenly coated.
3. Spread the sweet potatoes in a single layer on the prepared baking sheet.
4. Roast for 12-15 minutes, flipping halfway through, until the sweet potatoes are fork-tender and golden.

2. Cook the Quinoa:

1. Rinse and drain the red quinoa to remove any bitterness.
2. In a medium saucepan, combine the quinoa, water, and 1/4 teaspoon kosher salt. Bring to a boil, then cover and reduce heat to medium-low. Simmer for about 15 minutes, or until the water is fully absorbed.
3. Once cooked, remove from heat and fluff the quinoa with a fork. Stir in the remaining 1/4 teaspoon salt, chili powder, cumin, garlic powder, lime juice, and chopped cilantro.

3. Make the Cilantro Cream Drizzle:

1. In a blender, combine the Greek yogurt, cilantro, agave nectar (or honey), lime juice, salt, garlic powder, and chili powder.
2. Blend until smooth and creamy, adjusting seasoning to taste.

4. Assemble the Bowls:

1. Divide the cooked quinoa between 2 or 3 bowls as the base.
2. Top each bowl with the roasted sweet potatoes and a generous portion of black beans.
3. Drizzle the cilantro cream over each bowl and garnish with additional fresh cilantro for a pop of color and flavor.

Tips for Success

• Customize the Protein: For added protein, you can include grilled chicken, tofu, or even a fried egg on top.
• Use Different Grains: If you’re not a fan of quinoa, swap it out for brown rice, couscous, or farro for a similar texture and flavor profile.
• Make it Vegan: Replace the Greek yogurt in the cilantro cream with a plant-based alternative, such as coconut yogurt, for a vegan version.

Serving Suggestions

These Sweet Potato and Black Bean Quinoa Bowls are versatile and can be served on their own or paired with a side of tortilla chips or a light green salad. They also make great meal prep, as the components can be stored separately and assembled when ready to eat.

Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Calories: 400 kcal per serving
Servings: 2-3 servings

These Sweet Potato and Black Bean Quinoa Bowls are perfect for anyone looking for a nutritious, plant-based meal that’s big on flavor. The combination of roasted sweet potatoes, spiced quinoa, and creamy cilantro dressing makes each bite a satisfying mix of textures and tastes. Try this recipe for a healthy, delicious, and easy meal that you’ll want to make again and again!

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