Sweet potato black bean quinoa bowl with tahini dressing makes a nourishing, healthy vegan meal loaded with veggies and plant-based protein. The kind of bowl you want to make on repeat!
Here’s a very simple quinoa bowl recipe that has become a classic for lunch in my house. We’ve been making it for years and we just never get tired of it. This veggie bowl packs a punch of flavors and is loaded with good-for-you ingredients that leave you full and satisfied. Even our 2 year old is a fan of the recipe. It was about time I shared it with you!
Why you’ll love this sweet potato quinoa bowl?
- Quick and easy to prepare ✔
- A great source of plant-based protein ✔
- Loaded with vitamins and fiber ✔
- Vegan and gluten-free ✔
- Perfect for meal prep ✔
What goes into this veggie quinoa bowl?
- Quinoa. It’s your main source of plant-based protein in this recipe. Any kind would do (white, red, tricolor). Remember to rinse before cooking.
- Sweet potatoes. You can use 2 large sweet potatoes or 4 small ones.
- Black beans. I used a small can of black beans, that I drained and rinsed before using.
- Avocado. Choose them ripe, but firm to the touch.
- Paprika. I used some paprika to season the sweet potatoes (together with salt and pepper) before roasting. It brings flavors and makes them irresistible!
- Add-ons. This is mostly fresh cilantro, vegan sour cream, and lime. These 3 ingredients may seem optional in this recipe but they are indeed the little addition that makes the difference between a good sweet potato quinoa bowl and a great one! So I highly recommend you use them too!
How to make the tahini dressing?
It doesn’t get easier than that! All you need to do is to add all the dressing ingredients to a small blender and mix until smooth. If too thick, you can add a few Tablespoons of hot water (one at a time) and mix again.
How to meal prep?
The great thing with quinoa bowls or buddha bowls is that they are generally easy to prepare in advance and assemble at the last minute, which makes them just perfect for meal prep. This sweet potato quinoa bowl is no exception. Here’s how I recommend you proceed:
- Cook the quinoa in advance and store in its very own container in the refrigerator for up to 5 days.
- Roast the sweet potatoes, let cool, then store in a glass container for up to 5 days.
- Make the tahini dressing by blending all the ingredients in a blender until smooth. Store in the refrigerator for up to 3-5 days.
When assembling, divide the quinoa, sweet potatoes and black beans to the bowls and warm up in the microwave for about 1 minute to 1 minutes 30 seconds, to your liking. Add the sliced avocadoes, sour cream, lime wedges and fresh cilantro, and drizzle the tahini dressing all over (if the dressing is too thick, add a few spoonfuls of very warm water and whisk vigorously). Enjoy!
Recipe variations
There are so many ways to embellish this sweet potato and black bean quinoa bowl. Here are just a few options to consider:
- Feel free to add more veggies! Raw vegetables such as cucumber, bell peppers, shredded cabbage or baby spinach are all great addition to this quinoa bowl.
- Add some cheese! I love to sprinkle some feta cheese over my quinoa bowls.
- Instead of black beans, use red beans, or a mix of both black and red beans. Chickpeas would also do great in this salad.
- Make it more Mexican-style, by adding some corn kernels and serving with grated cheddar cheese and warm flour tortillas. Or better: serve in baked tortilla bowls!
- Use a different dressing, like this curry vinaigrette instead of the tahini dressing.
More winter bowl and salads:
- Roasted Cauliflower Burrito Bowl
- Spiced Chickpea Sweet Potato Buddha Bowl
- Caramelized Carrots and Chickpeas with Bulgur
- Roasted Broccolini and White Bean Salad
- Butternut Squash Tabbouleh with Bulgur
- French Lentil Salad with Beets and Feta
- Moroccan-Inspired Chickpea Couscous Salad
Sweet Potato Black Bean Quinoa Bowl
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 minutes
- Yield: 4 quinoa bowls 1x
- Category: Salad
- Diet: Vegan
Sweet potato black bean quinoa bowl with tahini dressing makes a nourishing, healthy vegan meal loaded with veggies and plant-based protein. The kind of bowl you want to make on repeat!
Ingredients
For the quinoa bowl:
- 2 large sweet potatoes (approx. 2 lbs/900g), peeled and diced
- 2 Tablespoons olive oil
- 1 teaspoon paprika
- Salt and pepper
- 1 ½ cups (250g) uncooked quinoa
- 1–15 ounces can (400 ml) black beans, drained and rinsed
- 2 avocadoes, sliced
- Fresh cilantro, chopped
- Vegan sour cream*, for serving
- Lime, for serving
For the tahini dressing:
- 2 teaspoons tahini
- 3 Tablespoons olive oil
- 3 Tablespoon lemon juice
- Salt and pepper
Instructions
- Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- In a large bowl, toss the diced sweet potatoes with olive oil, paprika, salt and pepper. Transfer to the baking sheet in an even layer and roast for about 25 minutes, stirring once or twice, until sweet potatoes are fork tender. Set aside.
- Meanwhile, place the quinoa in a large saucepan with 2 cups (50 cl) water. Bring to a simmer, then cover and reduce the heat to low. Cook until all the water is absorbed and the quinoa is tender, about 15 minutes. Remove from the heat and let sit, covered, for 15 additional minutes. Gently fluff with a fork and set aside.
- For the tahini dressing, place all the ingredients in a small blender and mix until smooth.
- To assemble the bowls, divide the quinoa among bowls. Top with sweet potatoes, black beans, sliced avocadoes, and a dollop of sour cream. Drizzle the bowls with the tahini dressing, sprinkle fresh cilantro all over, and enjoy!
Notes
* If you are not strictly vegan, you can use regular sour cream instead.
Did you make this recipe?
Lastly, if you make this Sweet Potato Black Bean Quinoa Bowl, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
