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Mexican Quinoa Bowls with Black Beans and Sweet Potato

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 450
A vibrant and nutritious bowl combining roasted or skillet-cooked sweet potatoes, fluffy quinoa, black beans, and fresh veggies, all topped with a zesty lime dressing.

Ingredients

Sweet Potato

  • 0.5 pound sweet potato (approx. 2 cups peeled and cubed)
  • 1 TBSP avocado oil (or olive oil)
  • 0.5 tsp cumin
  • 0.5 tsp chili powder
  • 0.25 tsp salt
  • 0.25 tsp cayenne pepper
  • 0.5 cup dry quinoa
  • 0.75 cups water
  • 0.5-1 cup black beans (drained and rinsed)
  • 0.5 cup chopped bell pepper (any color)
  • 0.5 cup corn
  • 0.5 cup chopped tomato
  • 0.25 cup finely chopped onion (red or white)
  • 1 jalapeño jalapeño
  • 2-3 TBSP fresh chopped cilantro or scallions (or both)
  • 1 TBSP fresh lime juice

Dressing ingredients

  • 2 TBSP avocado oil
  • 1 TBSP fresh lime juice
  • 0.25 tsp chili powder
  • 0.125 tsp garlic powder
  • 0.125 tsp cumin
  • 0.125 tsp salt

Instructions 

  • Peel and dice sweet potato; cook in skillet with oil and spices until golden or roast at 400°F for 25-30 minutes.
  • Rinse quinoa, toast briefly, then simmer in water for 12 minutes until fluffy.
  • Prepare dressing by whisking oil, lime juice, chili powder, garlic powder, cumin, and salt.
  • Fluff cooked quinoa, mix with dressing, then divide into bowls. Top with roasted sweet potatoes, beans, and veggies. Garnish with cilantro or scallions.

Notes

Feel free to customize with your favorite toppings or adjust spice levels!
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: Mexican
Keyword: black beans, Quinoa, Sweet Potato