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
Scale
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.
© 2025 Del's cooking twist
https://www.delscookingtwist.com/sweet-potato-black-bean-quinoa-bowl/