Hi everyone! I’m Danae from Recipe Runner. Happy New Year! If you’re setting nutrition goals for 2015 (or any year), adding a meatless meal once a week is an easy and satisfying step. My Sweet Potato and Black Bean Quinoa Bowls have become a favorite—they’re hearty, flavorful, and keep you full longer than a simple salad.
What I love about these bowls is the balance: quinoa and black beans provide protein, while roasted sweet potato adds healthy carbohydrates and plenty of vitamins. I season both the sweet potato and quinoa with southwest spices—chili powder and cumin—and finish the bowls with lots of fresh cilantro. I roast the sweet potato to bring out its natural sweetness; it only takes about the same amount of time it takes to cook the quinoa, so the timing works out perfectly.
To mellow the spice and add a cool, creamy element, I top the bowls with a cilantro cream drizzle. It’s made from plain Greek yogurt, fresh cilantro, lime juice, a pinch of garlic and chili powder, and a touch of agave or honey for balance. It’s light and healthy, but feels special—exactly what you want on a satisfying vegetarian dinner night.
Sweet Potato and Black Bean Quinoa Bowls
Ingredients
Roasted Sweet Potato:
- 1 large sweet potato, peeled and diced
- 1 teaspoon extra virgin olive oil
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon kosher salt
Quinoa:
- 3/4 cup red quinoa
- 1 3/4 cups water
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- Juice of 1/2 lime
- 2 tablespoons chopped cilantro
Cilantro Cream Drizzle:
- 1/4 cup plain non-fat Greek yogurt
- 1/4 cup chopped cilantro
- 1/4 teaspoon agave nectar or honey
- Juice of 1/2 lime
- Pinch of salt, garlic powder, and chili powder
Other Ingredients:
- 1 cup black beans, rinsed and drained
- Additional cilantro for garnish
Instructions
Roasted Sweet Potato
- Preheat the oven to 425°F (220°C). Line a baking sheet with foil and spray with cooking spray.
- Toss the diced sweet potato with the olive oil, chili powder, cumin and kosher salt. Spread in an even layer on the prepared baking sheet and roast 12–15 minutes, until fork tender and lightly browned.
Quinoa
- Rinse and drain the red quinoa. Combine quinoa, water and 1/4 teaspoon kosher salt in a medium saucepan. Bring to a boil, then cover and reduce heat to low. Cook about 15 minutes, until the liquid is absorbed.
- Remove from heat and stir in the remaining 1/4 teaspoon kosher salt, chili powder, cumin, garlic powder, lime juice and chopped cilantro.
Cilantro Cream Drizzle
- In a blender or small food processor, combine the Greek yogurt, chopped cilantro, agave (or honey), lime juice and a pinch each of salt, garlic powder and chili powder. Blend until smooth. Adjust seasoning to taste.
Assembling the Bowls
- Divide the quinoa among 2–3 bowls. Top with black beans and roasted sweet potato.
- Drizzle the cilantro cream over the bowls and garnish with extra cilantro. Serve warm.
Nutrition (approx. per serving)
Calories: 300 kcal · Carbohydrates: 52 g · Protein: 14 g · Fat: 5 g · Fiber: 9 g · Sodium: 635 mg
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Course: Main Course · Cuisine: American
More Meatless Meals:
Greek Pita Pizzas · Easy Tomato Basil Pasta · Winter Kale and Wild Rice Salad · Vegetarian Lasagna Soup
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