Sweet Potato and Black Bean Quinoa Bowls
A warm and nourishing bowl filled with quinoa, roasted sweet potatoes, black beans, and fresh veggies, perfect for a comforting meal.
Ingredients
Grains and Legumes
- 1 cup quinoa A fantastic plant-based protein grain that cooks wonderfully fluffy.
- 1 can black beans (rinsed and drained) Packed with fiber and protein for a serious nutritional boost.
Vegetables
- 2 medium sweet potatoes Their natural sweetness balances the dish.
- 1 piece bell pepper Adds a crunchy, colorful element.
Toppings
- 1 piece avocado Creamy goodness to elevate your meal.
- 1 teaspoon cumin Earthy flavors that enhance the spices.
- 1 teaspoon smoked paprika For that delicious depth.
- salt and pepper To taste.
- fresh cilantro A sprinkle for a fresh finish (optional).
Instructions
Cooking the Quinoa
- Begin by rinsing the quinoa under cold water. In a medium pot, combine the quinoa with 2 cups of water, a pinch of salt, and bring to a boil. Reduce to a simmer, cover, and let it cook for about 15 minutes or until fluffy.
Roasting the Sweet Potatoes
- Preheat your oven to 425°F (220°C). Dice the sweet potatoes into bite-sized cubes, toss them with olive oil, cumin, smoked paprika, salt, and pepper. Spread them on a baking sheet and roast for 20 minutes until golden and tender.
Sautéing the Veggies
- While the sweet potatoes are roasting, heat a splash of olive oil in a skillet over medium heat. Sauté the bell pepper for about 5 minutes until soft, adding the rinsed black beans to warm them through.
Assembling the Bowls
- Once the quinoa is ready, fluff it with a fork. Spoon some quinoa into a bowl, top with the roasted sweet potatoes and sautéed veggies. Add slices of creamy avocado and a sprinkle of fresh cilantro.
Serving
- Take a moment to appreciate your beautiful creation, then dig in!
Notes
Feel free to customize your bowls based on what you have on hand. You can also pre-cook quinoa and roast sweet potatoes ahead of time, storing them separately in the fridge for up to four days. These bowls freeze well too, making for a perfect quick dinner idea—just thaw and reheat when needed.