Sweet Potato and Black Bean Quinoa Bowls⚓︎

Based on https://www.spoonfulofflavor.com/sweet-potato-black-bean-quinoa-bowls/

Personal rating:



Roasted Sweet Potato:⚓︎

  • 1 large sweet potato, peel and diced
  • 1 tsp extra virgin olive oil
  • 1/2 tsp chili powder
  • 1/4 tsp cumin
  • 1/4 tsp kosher salt

Cilantro Cream Drizzle:⚓︎

  • 1/4 cup plain non fat Greek yogurt
  • 1/4 cup cilantro, chopped
  • 1/4 tsp agave nectar or honey
  • Juice of half a lime
  • Pinch of salt, garlic powder, and chili powder


  • 1.5 cup red quinoa
  • 3 cups water
  • 1 tsp kosher salt, divided
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • Juice of half a lime
  • 3 tbsp cilantro, chopped

Other Ingredients:⚓︎

  • 1 cup black beans, rinsed and drained
  • Cilantro for garnishing


  • Start the quinoa in a rice cooker
  • Roast the Sweet Potato:
    • Preheat oven to 425F. Prepare a large baking sheet with a baking mat, foil, or cooking spray
    • Toss the diced sweet potato in the olive oil and spices. Spread out in an even layer on the baking sheet
    • Roast the sweet potato for 12-15 minutes or until it is fork tender
  • For the Cilantro Cream Drizzle, in a blender, add all of the ingredients and blend until smooth
  • Once the quinoa is done, season with the specified spices
  • Assembling the Bowls:
    • In 2 or 3 serving bowls divide the quinoa mixture
    • Top the quinoa with the black beans and roasted sweet potato
    • Drizzle the cilantro cream on top with a spoon. Top with more cilantro if desired.