These loaded Sweet Potato, Black Bean, and Quinoa Bowls are served with a zesty and creamy avocado dressing on top. Fluffy quinoa, tender roasted sweet potatoes, and Mexican-inspired black beans are layered in bowls to give you a healthy and flavor-packed lunch.
For more flavor-rich recipes like this, check out my Mexican, sweet potato, black bean, fall, avocado, and meal prep recipe round-ups.
Ingredients for Sweet Potato, Black Bean, and Quinoa Bowls
- Quinoa
- Cherry tomatoes
- Avocado
- Parsley
- Sweet potatoes
- Olive oil
- Smoked paprika
- Garlic powder
- Onion
- Garlic
- Black beans
- Cumin
- Cayenne
- Water
- Lime juice
- Salt and pepper
How to Make Vegan Sweet Potato, Black Bean, and Quinoa Bowls
Step 1:
Cook the quinoa according to the package instructions. Preheat the oven to 390°F (200°C) and line a baking sheet with parchment paper. Set aside.
Step 2:
Lay the cubed sweet potatoes in an even layer on the baking sheet. Drizzle with the olive oil, then sprinkle the salt, paprika powder, garlic powder, and black pepper over top. Toss the potatoes with your hands or a spatula to coat them in the oil and spices. Bake for 10-12 minutes or until the potatoes are fork tender.
Step 3:
While the sweet potatoes are roasting, prepare the black beans. Heat 1 tablespoon of olive oil in a non-stick pan over medium heat and, once hot, add the onion and sauté until they’re starting to turn golden. Next, add the garlic and cook until fragrant, about 1 minute.
Step 4:
Add the black beans, spices, and 2 or 3 tablespoons of water (plus more if your pan is particularly dry) to the pan, stir to combine, and cook for 1 minute. Take the pan off the heat.
Step 5:
To make the avocado dressing, place the avocado, lime juice, water, and salt in a small blender or food processor. Blend until smooth, then taste and add more water, salt, or lime juice as needed.
Step 6:
To assemble the bowls, divide the cooked quinoa, roasted sweet potatoes, and black beans into 2 bowls. Top with the cherry tomatoes and sliced avocado, then drizzle the avocado dressing over top. Garnish with fresh chopped parsley and enjoy!
Sweet Potato, Black Bean, and Quinoa Bowls
Ingredients
- ½ cup dry quinoa 80 g
- 8 cherry tomatoes quartered
- ½ ripe avocado sliced
- 1 sprig fresh parsley to garnish
Roasted Sweet Potatoes
- 10.6 oz sweet potatoes peeled and cut into 1/2-inch cubes (300 g)
- 1 tbsp olive oil
- ⅓ tsp smoked paprika
- ⅓ tsp garlic powder
- ¼ tsp ground black pepper
- ⅓ tsp salt
Black Beans
- 1 tbsp olive oil
- ½ yellow onion finely chopped
- 2 garlic cloves minced
- 1 cup canned or cooked black beans drained and rinsed
- ⅓ tsp cumin
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- ⅓ tsp salt
- 2-3 tbsp water plus more as needed
Avocado Dressing
- ½ ripe avocado
- ½ lime juiced
- 5 tbsp water plus more as needed
- salt to taste
Instructions
- Cook the quinoa according to the package instructions. Preheat the oven to 390°F (200°C) and line a baking sheet with parchment paper. Set aside.
- Lay the cubed sweet potatoes in an even layer on the baking sheet. Drizzle with the olive oil, then sprinkle the salt, paprika powder, garlic powder, and black pepper over top. Toss the potatoes with your hands or a spatula to coat them in the oil and spices. Bake for 10-12 minutes or until the potatoes are fork tender.
- While the sweet potatoes are roasting, prepare the black beans. Heat 1 tablespoon of olive oil in a non-stick pan over medium heat and, once hot, add the onion and sauté until they’re starting to turn golden. Next, add the garlic and cook until fragrant, about 1 minute.
- Add the black beans, spices, and 2 or 3 tablespoons of water (plus more if your pan is particularly dry) to the pan, stir to combine, and cook for 1 minute. Take the pan off the heat.
- To make the avocado dressing, place the avocado, lime juice, water, and salt in a small blender or food processor. Blend until smooth, then taste and add more water, salt, or lime juice as needed.
- To assemble the bowls, divide the cooked quinoa, roasted sweet potatoes, and black beans into 2 bowls. Top with the cherry tomatoes and sliced avocado, then drizzle the avocado dressing over top. Garnish with fresh chopped parsley and enjoy!