Description
Prepare hearty, healthy quinoa bowls featuring roasted sweet potatoes, seasoned black beans, and a bright cilantro lime dressing. This recipe works well for weeknight dinners or meal prepping.
Ingredients
Scale
- 1 large sweet potato, peeled and diced into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1 cup uncooked quinoa, rinsed
- 2 cups water or vegetable broth
- 1 (15-ounce) can black beans, rinsed and drained
- 1/2 teaspoon smoked paprika
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice (for beans)
- 1/4 cup olive oil (for dressing)
- 3 tablespoons fresh lime juice (for dressing)
- 1/2 teaspoon salt (for dressing)
- 1/4 teaspoon black pepper
- Optional toppings: avocado slices, red onion, pumpkin seeds
Instructions
- Preheat your oven to 400°F (200°C). Toss the diced sweet potato with 1 tablespoon of olive oil, chili powder, cumin, and 1/4 teaspoon salt on a baking sheet. Roast for 20 to 25 minutes, turning halfway, until tender and slightly caramelized.
- While potatoes roast, cook the quinoa. Combine the rinsed quinoa and water or broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
- In a small bowl, combine the rinsed black beans, smoked paprika, 2 tablespoons of lime juice, and 1/2 teaspoon salt. Gently mix to coat.
- Prepare the dressing. Whisk together 1/4 cup olive oil, 3 tablespoons lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper until emulsified. Stir in the chopped cilantro.
- Assemble the bowls. Divide the cooked quinoa among serving bowls. Top each portion with roasted sweet potatoes and seasoned black beans. Drizzle generously with the cilantro lime dressing. Add any optional toppings you prefer.
Notes
- For meal prep, store the quinoa, sweet potatoes, beans, and dressing in separate airtight containers. Assemble just before serving.
- You can substitute canned corn for some of the black beans for added texture.
- If you prefer a smoky flavor in the dressing, add a pinch of chipotle powder.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Lunch
- Method: Roasting and Stovetop
- Cuisine: Tex-Mex Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8
- Sodium: 450
- Fat: 18
- Saturated Fat: 2.5
- Unsaturated Fat: 15.5
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 14
- Protein: 16
- Cholesterol: 0