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Hi Everyone! It’s Danae from Recipe Runner. Happy 2015! I know it’s already the middle of the month, but the last time I had the chance to share a recipe with you here on Ashley’s beautiful blog we were at the height of the holiday season. I’m sure many of you, myself included, have some nutrition goals in mind for the new year. One of mine is to incorporate a meatless meal into the mix once a week and these Sweet Potato and Black Bean Quinoa Bowls are helping me do that!
These vegetarian bowls have a lot of things going for them that make eating a meatless meal less of a struggle. The problem I have with a lot of vegetarian meals is that there isn’t enough protein in them to keep me full for more than an hour. Sure I love salads, but if that’s all I eat I guarantee I’ll be raiding the fridge shortly after looking for something more to fill me up.
These Sweet Potato and Black Bean Quinoa Bowls are primarily made up of those three main ingredients and then seasoned with some southwest spices. The black beans and quinoa add a good amount of protein to the meatless meal which will help keep us full much longer than say a bowl of pasta. The sweet potato adds in a good amount of healthy carbs, not to mention they are loaded with vitamins. I seasoned both the sweet potato and quinoa with a combination of chili powder and cumin, and there is a generous amount of cilantro in the bowls because I seriously can’t get enough of the stuff! After a lot of debate on how to prepare the sweet potato I decided to roast it in the oven. Roasting vegetables brings out such wonderful flavor and sweetness in them. I know it takes a little longer, but for this the timing was perfect since it took the same amount of time to cook the quinoa.
Since the bowls were looking a little one note in the color department and because they needed a little something cool and creamy to take the edge off the heat from the chili powder, I decided to top them with the most glorious cilantro cream drizzle. The base of the drizzle is plain Greek yogurt which I then flavored with cilantro, fresh lime juice, a pinch of garlic and chili powder, and a little agave nectar for sweetness. The drizzle is completely healthy, but you feel like you are getting something extra special! If adding a meatless meal or just a delicious healthy meal is part of your nutrition goals for this year, then I highly recommend you give these Sweet Potato and Black Bean Quinoa Bowls a try!
Sweet Potato and Black Bean Quinoa Bowls
Ingredients
Roasted Sweet Potato:
- 1 large sweet potato, peel 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 tablespoon cilantro, chopped
Cilantro Cream Drizzle:
- 1/4 cup plain non fat 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
- Cilantro for garnishing
Instructions
Roasted Sweet Potato:
- Preheat oven to 425 degrees then line a baking sheet with foil and spray it with cooking spray.
- Toss the diced sweet potato in the olive oil and spices and lay it out in an even layer on the prepared baking sheet. Roast the sweet potato for 12-15 minutes or until it is fork tender.
Quinoa:
- Rinse and drain the red quinoa then put it in a medium sized sauce pan with the water and 1/4 teaspoon of kosher salt. 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 the remaining 1/4 teaspoon of 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.
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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Meatless Meals:
Winter Kale and Wild Rice Salad
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If I wanted to make this for myself and meal prep, would this be good to make the night before and re-heat the next day?
Yes, these are perfect for meal prep. I do this all of the time with this recipe. You can reheat in the microwave or stove top. Enjoy!
OBSESSED with this amazing recipe! Simple easy affordable and insanely good Mexican flavor. Admittedly we didn’t have all ingredients for the drizzle sauce so did sour cream and worked great. For leftovers added avocado and tortilla chip crunch. This is 100% a new staple for us! Can’t wait to try for meal prep and/or breakfast burritos. Or, at least use the amazing mex style quinoa as a side to many fav dishes. Thank you!
This is a delicious and filling gluten-free breakfast. I make it dairy-free by swapping out the Greek yogurt for unsweetened coconut yogurt. I also double the sauce since it doesn’t make quite enough as written. This has become one of our very favorite healthy breakfast recipes!
This bowl was delicious and pretty easy to make! The only thing was that we ended up having to buy a cilantro lime dressing because after adding all of the ingredients to the blender, the amount was too small and sat below the blades so nothing got blended.
Are the macros nutrients for one serving of this or 3?
The nutritional information is per serving. This recipe makes 3 servings.
My husband and I really enjoyed this and it was easy to make. I added some corn to the beans, threw in some of the spices and baked them on a tray while the sweet potatoes finished in the oven. We topped it all with some extra cilantro and sliced avocado and a big drizzle of the delicious crema! YUM!
This is so good. I had some leftover roasted vegetables, etc. that included sweet potato, mushrooms and figs. I added cooked lentils and black beans. Rather then adding various spices, I used Trader Joe’s Chile and Lime seasoning with the lime juice. It is so good!
Do you let the quinoa and sweet potato cool first?
You don’t have to. The dish tastes great warm or cold. Enjoy!
I made this tonight. I substituted the cilantro with basil. I also used 1/2 an avocado with half light sour cream. OMG! Totally amazing. With the leftovers I made burritos to take to lunch. I can’t wait for them! Thanks for this great recipe!
Simple and delicious!