Black Bean Sweet Potato Quinoa Bowl

Black Bean Sweet Potato Quinoa Bowl

Y’ALL! This is one of my favorite bowls to date! This black bean sweet potato quinoa bowl is so simple to put together and is so full of flavor. Not to mention, it’s beautiful and vibrant! It tastes indulgent, but it’s very healthy! It’s components are sweet potatoes, roasted corn, black beans, quinoa, and an avocado drizzle. All wonderfully, filling whole foods 🙂

This black bean sweet potato quinoa bowl is certainly not one of those meals that you eat and are hungry an hour later. Nope, not at all. The sweet potatoes and black beans will keep you full and satisfied throughout the night (or day if you wanna have it for lunch). Keep in mind that when you’re eating plant-based, you can eat MORE than what you did when you ate meat (if you’re a previous carnivore). The corn and cilantro add an element of freshness that I know you’ll love! Sprinkle it with a little lime juice and you’re in heaven.

About this avocado drizzle… does life get any better?! It was the perfect addition to this bowl to help tie everything together. Give it a try and let me know what you think in the comments below!

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Black Bean + Sweet Potato Quinoa Bowl

Course Main Course
Cuisine American
Total Time 45 minutes
Servings 3

Ingredients

Sweet Potatoes

  • 3 cups sweet potatoes diced (peeling is optional)
  • 1 tbsp olive oil for drizzling
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 3/4 tsp chili powder
  • 1/4 tsp onion powder

Quinoa

  • 1 cup quinoa (I used tri color)
  • 1/2 tsp salt
  • 1/2 tsp cumin
  • 1/4 tsp black pepper
  • dash of chili powder 2-3 shakes
  • juice of 1/2 lime
  • 2-3 tbsp roughly chopped fresh cilantro

Avocado Drizzle

  • 1 whole avocado
  • juice of 1/2 lemon
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp garlic powder
  • 1 cup unsweetened almond milk
  • 1/2 tbsp agave

Black Beans

  • 1 can black beans drained and rinsed
  • 2 tbsp vegetable broth
  • 1/2 tsp salt
  • 1/2 tsp chili powder
  • 1/2 tsp cumin

Roasted Corn

  • 1 cup roasted corn (frozen or canned)

Instructions

  • Preheat oven to 375 degrees
  • In a medium sized bowl toss the diced potatoes in olive oil, and seasonings designated for sweet potatoes
  • Place on a baking sheet and place in preheated oven and cook for about 20 minutes or until cooked
  • While the sweet potatoes are cooking, begin cooking the quinoa according to the package directions. Add seasonings designated for quinoa. After the quinoa is cooked, remove from heat and stir in the chopped cilantro
  • While the quinoa and sweet potatoes are cooking, add the black beans to a small sauce pan along with seasonings and vegetable broth over medium-low heat. Mix and stir occasionally
  • Heat corn according to your preference (I popped mine in the microwave for a few minutes)
  • For the avocado drizzle, add all ingredients to a mixer (single serve container is fine) and blend until smooth
  • Begin assembling your bowl with the quinoa, sweet potatoes, black beans and corn. Top with Avocado drizzle and enjoy!

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