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–+ servings

Sweet Potato Quinoa Bowl

A hearty bowl that proves meatless meals don’t have to leave you starving an hour later. Sweet potatoes, black beans, quinoa, and a bright cilantro-lime yogurt drizzle come together in a way that feels healthy but still suspiciously satisfying.
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Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course
Servings 3

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 1 large sweet potato peeled and diced (about 3 cups)
  • 1 teaspoon olive oil
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon kosher salt
  • 3/4 cup uncooked red quinoa
  • 1 3/4 cups water
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1 tablespoon lime juice
  • 2 tablespoons chopped cilantro
  • Pinch of salt optional, for taste balance
  • 1/4 cup plain nonfat Greek yogurt
  • 1/4 cup chopped cilantro
  • 1/4 teaspoon honey or agave
  • 1 tablespoon lime juice
  • Pinch of salt
  • Pinch of garlic powder
  • Pinch of chili powder
  • 1 cup canned black beans rinsed and drained
  • Extra cilantro for topping

Instructions

  • Roast Sweet Potatoes: Toss the diced sweet potatoes with olive oil, chili powder, cumin, and salt. Spread them on a foil-lined baking sheet and roast at 425°F for 12–15 minutes, or until fork-tender.
    1 large sweet potato, 1 teaspoon olive oil, 1/2 teaspoon chili powder, 1/4 teaspoon cumin, 1/4 teaspoon kosher salt
  • Cook Quinoa: Rinse the quinoa, then place it in a saucepan with the water and 1/4 teaspoon salt. Bring to a boil, cover, and reduce the heat to medium-low. Cook for about 15 minutes, until the water is fully absorbed.
    3/4 cup uncooked red quinoa, 1 3/4 cups water, 1/4 teaspoon kosher salt
  • Season Quinoa: Remove the cooked quinoa from the heat. Stir in the chili powder, cumin, garlic powder, lime juice, chopped cilantro, and a pinch of salt if needed.
    1/2 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, 1 tablespoon lime juice, 2 tablespoons chopped cilantro, Pinch of salt
  • Blend Cilantro Drizzle: Blend the yogurt, cilantro, honey, lime juice, salt, garlic powder, and chili powder until smooth. If it’s too thick to drizzle, add 1–2 teaspoons of water and blend again.
    1/4 cup plain nonfat Greek yogurt, 1/4 cup chopped cilantro, 1/4 teaspoon honey or agave, 1 tablespoon lime juice, Pinch of salt, Pinch of garlic powder, Pinch of chili powder
  • Assemble Bowls: Spoon the quinoa into serving bowls. Add the black beans and roasted sweet potatoes. Drizzle with the cilantro cream and finish with extra cilantro.
    1 cup canned black beans, Extra cilantro for topping