I love how these Sweet Potato and Black Bean Quinoa Bowls feel both nourishing and comforting at the same time. I put together roasted sweet potatoes, protein-packed quinoa, hearty black beans, and a cool cilantro cream drizzle to create a meatless meal that truly satisfies me. Every bite feels balanced, filling, and full of warm southwest-inspired flavors, making this one of my favorite healthy bowls to come back to again and again.
Why You’ll Love This Recipe
I love this recipe because it proves that a meatless meal can still be filling and exciting. I get plenty of protein from the quinoa and black beans, which helps keep me full for hours. I also enjoy how the roasted sweet potatoes add natural sweetness and texture, while the creamy cilantro drizzle ties everything together. It’s simple enough for a weeknight, but flavorful enough that I never feel like I’m missing anything.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
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
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
Cilantro cream drizzle
1/4 cup plain nonfat 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
Extra cilantro for garnish
Directions
I start by preheating the oven to 425°F and lining a baking sheet with foil, lightly spraying it with cooking spray. I toss the diced sweet potato with olive oil, chili powder, cumin, and salt, then spread it out evenly on the baking sheet. I roast it for about 12 to 15 minutes, until it’s fork-tender and lightly caramelized.
While the sweet potato roasts, I rinse and drain the quinoa and add it to a saucepan with the water and half of the salt. I bring it to a boil, then cover it, lower the heat, and let it cook for about 15 minutes until all the liquid is absorbed. Once it’s done, I remove it from the heat and stir in the remaining salt, chili powder, cumin, garlic powder, lime juice, and cilantro.
For the cilantro cream drizzle, I add all the ingredients to a blender and blend until the mixture is smooth and creamy.
To assemble the bowls, I divide the quinoa between two or three bowls. I top it with black beans and roasted sweet potatoes, then drizzle everything generously with the cilantro cream. I finish with a little extra cilantro on top.
Servings And Timing
I usually get 2 to 3 servings from this recipe, depending on portion size.
Preparation time is about 10 minutes, and cooking time is roughly 25 to 30 minutes, so I can have everything ready in about 40 minutes total.
Variations
I like to switch things up by adding sliced avocado or a spoonful of salsa for extra freshness. Sometimes I use white or tri-color quinoa if that’s what I have on hand. When I want more heat, I add a pinch of cayenne or smoked paprika to the sweet potatoes. I also enjoy adding roasted corn or sautéed peppers for extra color and texture.
Storage/Reheating
I store the quinoa, sweet potatoes, and black beans together in an airtight container in the refrigerator for up to four days. I keep the cilantro cream drizzle separate. When reheating, I warm the bowl gently in the microwave, then add the drizzle after heating so it stays fresh and creamy.
FAQs
Can I make this recipe vegan?
I can easily make this recipe vegan by using a dairy-free yogurt or a cashew-based cream for the drizzle.
Can I use canned quinoa instead of dry?
I prefer cooking quinoa from dry for the best texture, but I can use pre-cooked quinoa to save time if needed.
Is this recipe gluten-free?
I like that this recipe is naturally gluten-free since quinoa is a gluten-free grain.
Can I meal prep these bowls?
I often meal prep these bowls because they hold up well in the fridge and reheat nicely.
What can I use instead of sweet potatoes?
I sometimes substitute butternut squash or roasted carrots if I don’t have sweet potatoes on hand.
Conclusion
I love how these Sweet Potato and Black Bean Quinoa Bowls make eating a meatless meal feel satisfying and exciting. With hearty grains, flavorful spices, and a creamy drizzle, this recipe has everything I look for in a balanced, comforting bowl. It’s one I enjoy making whenever I want something healthy that still feels special.
