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Sweet Potato, Black Bean and Quinoa Bowls

Updated: Jun 26, 2023

Servings: 3 Prep time: 15 min Cooking time: 15 min


Sweet Potatoes:

  • 1 large sweet potato, peeled and diced

  • 1 tsp olive oil

  • 1/2 tsp chili powder

  • 1/4 tsp cumin

  • 1/8 tsp kosher salt

Cilantro Cream Drizzle:

  • 1/4 cup plain non-fat Greek yogurt

  • 2 Tbsp cilantro, chopped

  • 1/2 tsp agave syrup

  • Juice of half a lime

  • 1/8 tsp kosher salt

  • 1/4 tsp garlic powder and chili powder


  • 3/4 cup red quinoa

  • 1 3/4 cups water

  • 1/8 tsp kosher salt

  • 1/2 tsp chili powder

  • 1/2 tsp cumin

  • 1/4 tsp garlic powder

  • Juice of half a lime

  • 2 Tbsp cilantro, chopped

Other Ingredients:

  • 1 cup black beans, rinsed and drained

  • Cilantro for garnishing


Roasted Sweet Potatoes:

  • Preheat oven to 425 degrees. Line a baking sheet with foil and lightly spray with cooking spray.

  • Toss diced sweet potato in the oil and spices and lay it out in an even layer on the baking sheet. Roast the sweet potato for 12-15 minutes or until it is fork-tender.


  • Rinse and drain the quinoa and put it in a medium-sized saucepan with water. Bring the quinoa to a boil, then cover it with a lid and lower the heat to medium-low. Cook the quinoa for about 15 minutes, until all of the liquid is absorbed.

  • Remove quinoa from the heat and season with kosher salt, chili powder, cumin, garlic powder, lime juice, and cilantro.

Cilantro Cream Drizzle:

  • In a blender, add all of the ingredients and blend until smooth.


  • Divide the quinoa mixture among bowls. Top with black beans and roasted sweet potatoes. Drizzle cilantro cream on top. Add more cilantro if desired.

  • Instead of sweet potato: use another veggie of choice.

  • Instead of quinoa: use another whole grain like brown rice or whole grain pasta.

  • To make this recipe dairy free: instead of the greek yogurt, use 1 cup of ripe avocado instead.

  • Recipe inspired by

  • Photo credit:

Sweet Potato, Black Bean and Quinoa Bowls
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