If you’re looking for a satisfying, nutrient-packed meal that’s as delicious as it is beautiful, these Roasted Sweet Potato and Black Bean Quinoa Bowls are your answer. Bursting with flavor and texture, they’re perfect for meal prep or a wholesome dinner that comes together effortlessly. With roasted sweet potatoes, hearty black beans, sweet corn, and quinoa, all topped with a zesty chili lime dressing, this dish is a crowd-pleaser that checks all the boxes.
Let’s break down why these bowls are about to become a regular on your weekly menu.
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Why You’ll Love These Sweet Potato and Black Bean Quinoa Bowls
Flavor Explosion: The combination of sweet, savory, and spicy flavors, topped with a creamy dressing, makes every bite a delight.
Nutrient-Rich: Packed with fiber, vitamins, and plant-based protein, these bowls provide a balanced and nourishing meal.
Meal Prep Friendly: Roast the sweet potatoes and make the dressing ahead of time to assemble the bowls quickly during the week.
Customizable: Adjust the spice level to your preference and swap in your favorite grains or vegetables.
Ingredient Notes
For the Roasted Sweet Potatoes:
- Sweet potatoes: Naturally sweet and rich in beta-carotene, these are the foundation of the bowls.
- Spice mix: A blend of chili powder, garlic powder, onion powder, dried oregano, paprika, ground cumin, salt, and pepper adds depth and warmth.
- Olive oil: Helps the sweet potatoes roast to perfection, crispy on the outside and tender on the inside.
For the Bowls:
- Black beans: A great source of plant-based protein and fiber.
- Sweet corn: Adds a pop of sweetness and crunch.
- Red onion: Provides a sharp, tangy contrast to the sweeter elements.
- Quinoa: A protein-packed grain that serves as a hearty base.
For the Toppings:
- Green onions: Fresh and mild, they add a delicate onion flavor.
- Roasted, Salted Pepitas: Crunchy and nutty, they bring an additional layer of texture.
- Cilantro: Fresh and bright, cilantro adds a herbaceous note.
For the Chili Lime Dressing:
- Sour cream or Greek yogurt: Adds creaminess and tang.
- Olive oil: Provides a smooth texture.
- Hot sauce: Brings the heat, adjustable to your liking.
- Lime juice and zest: Adds a citrusy zing that ties all the flavors together.
- Honey: Balances the heat and acidity with a touch of sweetness.
Step-by-Step Guide to Make Roasted Sweet Potato and Black Bean Quinoa Bowls
- Make Spice Mix: In a small bowl, mix chili powder, garlic powder, onion powder, dried oregano, paprika, ground cumin, and salt and pepper.
- Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large mixing bowl, toss the cubed sweet potatoes with olive oil and 2 tablespoons of the spice mix. Spread the potatoes evenly on the baking sheet. Roast for 25–30 minutes, flipping halfway through, until tender and slightly crispy.
- Make the Dressing: In a small bowl, whisk together sour cream, olive oil, hot sauce, lime juice and lime zest, honey, plus the remaining spice mix. Adjust seasoning to taste.
- Assemble the Bowls: Divide the cooked quinoa evenly into bowls. Top with roasted sweet potatoes, black beans, corn, and diced red onion.
- Add the Toppings: Garnish each bowl with green onions, pepitas, and fresh cilantro. Drizzle bowls generously with the chili lime dressing.
Variations
- Swap the Grain: Try brown rice, farro, or couscous instead of quinoa.
- Add Protein: Include grilled chicken, tofu, or shrimp for additional protein.
- Change the Veggies: Roasted bell peppers, zucchini, or kale would be excellent additions or substitutions.
- Vegan Option: Use a vegan sour cream or yogurt alternative for the dressing.
Storage and Reheating Sweet Potato and Black Bean Quinoa Bowls
Leftovers:
- Store leftover components in separate airtight containers in the refrigerator for up to 4 days.
Reheating:
Reheat the sweet potatoes and quinoa in a microwave or oven before assembling the bowls. The dressing can be served cold or at room temperature. 350°F (175°C) for about 10 minutes or until warmed through. You can also use a microwave, but the vegetables may lose some of their crispiness.
Frequently Asked Questions About Sweet Potato and Black Bean Quinoa Bowls
Can I use canned sweet potatoes?
Fresh sweet potatoes are recommended for the best texture and flavor, but canned sweet potatoes can be used in a pinch. Just be sure to drain and rinse them well.
Can I make this dish ahead of time?
Yes! Roast the sweet potatoes and prepare the dressing in advance. Store them separately and assemble the bowls when ready to serve.
How do I store the dressing?
Keep the dressing in an airtight container in the refrigerator for up to 1 week. Stir well before using.
Tips for Success
Fresh Lime Juice: Use fresh lime juice for the best flavor in the dressing.
Evenly Sized Sweet Potatoes: Cut the sweet potatoes into uniform cubes to ensure they roast evenly.
Make Ahead Components: Roast the sweet potatoes and prepare the dressing ahead of time to streamline the assembly process during busy weekdays.
Customize the Heat: Adjust the amount of hot sauce or chili powder to suit your spice tolerance.
How To Cook The Perfect Quinoa
How to Cook Quinoa Perfectly
Learn how to cook quinoa perfectly every time with this simple tutorial! This recipe results in quinoa that is fluffy, nutty, and never bitter every time. See the post.
Other Recipes with Quinoa
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Printable Recipe
Roasted Sweet Potato and Black Bean Quinoa Bowls
Equipment
- Rubber spatula
- mixing bowls
Ingredients
Spice Mix
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon dried oregano
- 1 teaspoon paprika
- 1 ½ teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
Bowl Ingredients
- 2-3 large sweet potatoes (peeled and chopped into cubes)
- 3 tablespoons extra virgin olive oil
- 1 15- ounce can black beans (drained and rinsed)
- 1 15- ounce can sweet corn (drained)
- 1 small red onion (diced)
- 2 cups cooked quinoa
Toppings
- 2 green onions
- roasted, salted pepitas (pumpkin seeds)
- fresh cilantro
Dressing
- ½ cup sour cream (or Greek yogurt)
- 1 tablespoons extra virgin olive oil
- 2 teaspoons hot sauce (like Cholula)
- Juice from 2 limes + ½ teaspoon zest
- 1 tablespoon honey
Instructions
- Make Spice Mix: In a small bowl, mix chili powder, garlic powder, onion powder, dried oregano, paprika, ground cumin, and salt and pepper.
- Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large mixing bowl, toss the cubed sweet potatoes with olive oil and 2 tablespoons of the spice mix. Spread the potatoes evenly on the baking sheet. Roast for 25–30 minutes, flipping halfway through, until tender and slightly crispy.
- Make the Dressing: In a small bowl, whisk together sour cream, olive oil, hot sauce, lime juice and lime zest, honey, plus the remaining spice mix. Adjust seasoning to taste.
- Assemble the Bowls: Divide the cooked quinoa evenly into bowls. Top with roasted sweet potatoes, black beans, corn, and diced red onion.
- Add the Toppings: Garnish each bowl with green onions, pepitas, and fresh cilantro. Drizzle bowls generously with the chili lime dressing.
Video
Notes
- You’ll need a large sheet pan to make the recipe.
- Add more cayenne pepper for extra heat, or skip it entirely for a milder dish.
- Make Ahead: The sauce can be made a day ahead and stored in the refrigerator.
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