Name: Hearty Sweet Potato and Black Bean Quinoa Bowls
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 5
Cuisine: American
Ingredients: 1 large sweet potato, peeled and diced; 1 cup black beans, rinsed and drained; ¾ cup red quinoa; 1.75 cups (414 ml) water; 0.25 cup (60 ml) plain non-fat Greek yogurt; 2 tbsps (30 ml) cilantro, chopped; 1 tsp extra virgin olive oil; 1 tbsp (15 ml) (0.5 lime) lime juice; 0.5 tsp kosher salt; 0.5 tsp chili powder; 0.5 tsp cumin; 0.25 tsp garlic powder; 0.25 tsp chili powder; 0.25 tsp cumin; 0.25 tsp kosher salt; 0.25 tsp agave nectar or honey; 1 tbsp (15 ml) (0.5 lime) lime juice; 0.25 cup (60 ml) cilantro, chopped; 1 pinch salt; 1 pinch garlic powder; 1 pinch chili powder; additional cilantro for garnish

Description

Hearty sweet potato and black bean quinoa bowls combine nutritious ingredients from Mexican cuisine. Spicy roasted vegetables, creamy beans, and zesty lime dressing provide complete protein and bold flavors for wellness-focused diners.

Ingredients

Scale

1 large sweet potato, peeled and diced
1 cup black beans, rinsed and drained
¾ cup red quinoa
1.75 cups (414 ml) water
0.25 cup (60 ml) plain non-fat Greek yogurt
2 tbsps (30 ml) cilantro, chopped
1 tsp extra virgin olive oil
1 tbsp (15 ml) (0.5 lime) lime juice
0.5 tsp kosher salt
0.5 tsp chili powder
0.5 tsp cumin
0.25 tsp garlic powder
0.25 tsp chili powder
0.25 tsp cumin
0.25 tsp kosher salt
0.25 tsp agave nectar or honey
1 tbsp (15 ml) (0.5 lime) lime juice
0.25 cup (60 ml) cilantro, chopped
1 pinch salt
1 pinch garlic powder
1 pinch chili powder
additional cilantro for garnish

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Instructions

Prep Oven: Heat oven to 425°F and line baking sheet with foil, lightly spraying with cooking spray to prevent adhesion.
Season Potatoes: Toss diced sweet potatoes with olive oil, chili powder, cumin, and kosher salt, ensuring even coating of seasonings.
Roast Vegetables: Arrange sweet potato pieces in single layer on prepared sheet, maintaining spacing for optimal caramelization. Roast for 12-15 minutes, rotating midway to ensure uniform tenderness.
Cook Quinoa: Thoroughly rinse quinoa, then combine with water and salt in saucepan. Bring to boil, reduce heat, cover, and simmer until liquid absorbs, approximately 15 minutes.
Flavor Quinoa: Once cooked, infuse quinoa with additional seasonings including salt, chili powder, cumin, garlic powder, lime juice, and chopped cilantro.
Craft Cilantro Cream: Blend Greek yogurt, cilantro, agave nectar, lime juice, salt, garlic powder, and chili powder until achieving silky consistency.
Assemble Bowls: Layer seasoned quinoa as base, top with roasted sweet potatoes and black beans, creating vibrant, textured composition.
Finish Dish: Drizzle cilantro cream generously over bowls, allowing sauce to cascade. Optionally garnish with fresh cilantro leaves for herbal accent.

Notes

Roast with Care: Space sweet potato pieces evenly on the baking sheet to achieve perfect caramelization and prevent steaming, which can make them soggy.
Quinoa Rinsing Trick: Always rinse quinoa thoroughly to remove the natural saponin coating that can create a bitter taste, ensuring a clean and nutty flavor profile.
Flavor Layering Technique: Infuse quinoa with spices and lime juice immediately after cooking to maximize absorption and create a more vibrant, integrated taste.
Cream Consistency Tip: Blend cilantro cream until silky smooth, adjusting thickness with small amounts of water or yogurt to achieve the ideal drizzling texture.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Lunch, Dinner, Snacks
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 5
Calories: 320
Sugar: 4 g
Sodium: 400 mg
Fat: 7 g
Saturated Fat: 1 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 56 g
Fiber: 12 g
Protein: 10 g
Cholesterol: 0 mg