Sweet Potato and Black Bean Quinoa Bowls
Wholesome Sweet Potato and Black Bean Quinoa Bowls combine creamy sweet potatoes, earthy black beans, and nutty quinoa for a colorful and nutritious meal.
Ingredients
Main Ingredients
- 1 cup quinoa, rinsed
- 1 can 15 oz black beans, drained and rinsed
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- to taste Salt and pepper
Optional Toppings
- 1 avocado, sliced optional topping
- ½ cup corn optional topping
- to taste Fresh cilantro, chopped optional topping
- to taste Lime wedges for serving
Instructions
Preparation
- Preheat the Oven: Set your oven to 425°F (220°C).
- Prepare the Sweet Potatoes: In a large bowl, toss the diced sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper until well-coated.
Cooking
- Roast the Sweet Potatoes: Spread the sweet potatoes in a single layer on a lined baking sheet. Roast in the preheated oven for about 25-30 minutes, flipping halfway through, until they are tender and slightly crispy.
- Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring it to a boil, then reduce the heat to low and cover. Cook for about 15 minutes or until the quinoa is fluffy and the water is absorbed.
Assembly
- Combine the Ingredients: In a large bowl, combine the cooked quinoa and black beans. Once the sweet potatoes are ready, fold them into the quinoa mixture.
- Serve: Spoon the mixture into bowls and add your favorite toppings like sliced avocado, corn, and fresh cilantro. Serve with lime wedges on the side for an extra punch of flavor!
Notes
If you have leftovers, store in an airtight container in the refrigerator for 3-5 days, or freeze portions for up to a month. Reheat in the microwave or on the stovetop, adding a splash of water if needed.