Sweet Potato Black Bean Quinoa Bowl (Printable)
Hearty grain bowl with roasted sweet potatoes, black beans, quinoa, and crisp vegetables drizzled with smoky chipotle crema.
# What You’ll Need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and cut into 1-inch cubes
02 - 1 red bell pepper, diced
03 - 1 cup cherry tomatoes, halved
04 - 1 small red onion, thinly sliced
05 - 1 avocado, sliced
06 - 2 cups baby spinach or mixed greens
→ Grains & Legumes
07 - 1 cup quinoa, rinsed
08 - 1 (15 oz) can black beans, drained and rinsed
→ Spices & Seasonings
09 - 2 tbsp olive oil
10 - 1 tsp smoked paprika
11 - 1/2 tsp ground cumin
12 - 1/2 tsp garlic powder
13 - 1/4 tsp cayenne pepper
14 - Salt and black pepper, to taste
→ Chipotle Crema
15 - 1/2 cup sour cream or Greek yogurt
16 - 1–2 chipotle peppers in adobo sauce, finely chopped
17 - 1 tbsp adobo sauce from chipotle pepper can
18 - 1 tbsp lime juice
19 - 1/4 tsp garlic powder
20 - Salt, to taste
→ Garnishes
21 - 1/4 cup fresh cilantro, chopped
22 - Lime wedges
# How-To Steps:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a bowl, toss sweet potato cubes with olive oil, smoked paprika, cumin, garlic powder, cayenne pepper, salt, and black pepper. Spread evenly on the baking sheet.
03 - Roast sweet potatoes for 20 minutes. Add red bell pepper and red onion to the baking sheet, toss gently, and continue roasting for another 10 minutes until vegetables are tender and caramelized.
04 - Cook quinoa according to package instructions. Fluff with a fork and set aside.
05 - In a small bowl, mix together sour cream or Greek yogurt, chopped chipotle peppers, adobo sauce, lime juice, garlic powder, and salt. Adjust heat and seasoning to taste.
06 - Warm black beans in a small saucepan over medium heat until heated through.
07 - Divide quinoa among four bowls. Top each with roasted sweet potatoes, bell pepper, onion, black beans, cherry tomatoes, avocado slices, and baby spinach.
08 - Drizzle generously with chipotle crema. Garnish with fresh cilantro and lime wedges. Serve immediately.
# Expert Advice:
01 -
- The chipotle crema transforms everything it touches, creating that smoky creamy situation that makes restaurant bowls so addictive
- You can roast extra vegetables on Sunday and assemble these in minutes for weekday lunches
02 -
- Do not overcrowd your baking sheet when roasting or the vegetables will steam instead of caramelize
- The chipotle crema will continue to develop flavor in the refrigerator, so make extra if you can
03 -
- Rinse your quinoa until the water runs completely clear to remove the bitter saponin coating
- Let roasted vegetables cool slightly on the baking sheet to develop even more flavor before assembling