Sweet Potato Black Bean Quinoa Bowl

Looking for a plant-based meal that’s equal parts nourishing, flavorful, and easy to prep ahead? This Sweet Potato Black Bean Quinoa Bowl brings together roasted sweet potatoes, hearty black beans, fluffy quinoa, and a creamy avocado-lime dressing for a colorful dish that’s perfect for lunch or dinner. It’s satisfying without being fussy, and holds up beautifully as leftovers, so you can enjoy a no-stress, delicious meal all week long.

As a dietitian, I'm always looking for interesting ways to create balanced meals with plant-based protein and fat with high-fiber grains and vegetables. These quinoa bowls are an excellent example. They have a complete and balanced mix of nutrients that will help you feel full and satisfied after eating them.

This is the type of colorful, feel-good, delicious meal you're just going to want to eat over and over again. Luckily, this recipe is easy enough to do just that. This bowl works great for meal prep, especially if you need a make-ahead friendly lunch to bring to work or school. The combo is just as delicious for dinner, so don't count it out for evenings. And it's one of the best vegetarian freezer meals, too.

Looking for more veggie bowl recipes? Try my Shiitake Mushroom Bowls with Miso Sauce, Roasted Carrot Rice Bowls, Fall Harvest Bowls, or Sheet Pan Tofu Bowls. You can also find a full collection of salads and bowls here.

And if you want even more easy dinner ideas, try salmon tacos, bean enchiladas, or sofritas burritos.

Ingredients

This bowl is built with simple, nutrient-dense ingredients that bring both flavor and balance. Sweet potatoes offer natural sweetness and are rich in fiber and vitamin A, while black beans add satisfying protein and quinoa brings a fluffy, fiber-rich base. Everything is tied together with a zesty avocado-lime dressing made with plant-based fats and fresh herbs. Optional toppings like pickled red onions, cherry tomatoes, and avocado slices add extra color, crunch, and brightness, so you can build your bowl just the way you like it.

Instructions

Here's a basic summary of how to make this quinoa bowl. You can find more detailed instructions in the recipe card at the bottom of this post.

Toss the sweet potato, beans, oil, and spices, and roast in a 425ºF oven until the sweet potato is tender.

Cook the quinoa.

Blend the avocado dressing until smooth and creamy.

Combine the cooked sweet potato and beans with quinoa, avocado dressing, and optional garnishes.

Hint: If the avocado dressing is too thick, add another tablespoon of water and blend again. Repeat until you have the consistency you want. The dressing should be smooth and pourable but still creamy.

Substitutions

Need to make an ingredient substitution? Here are a few swaps that work well for this recipe.

• Black beans - instead of black beans, you can substitute pinto beans or red kidney beans.
• Spices - use taco seasoning instead of chili powder, cumin, and garlic powder.
• Pickled red onion - substitute thinly sliced raw red onion.

Variations

Want to change up this recipe? Here are a few ways you can make it your own.

• Spicy - add ¼ to ½ teaspoon cayenne pepper to the bean and sweet potato mixture. You can also add a jalapeño pepper to the avocado dressing.
• Burrito bowl - substitute rice for the quinoa—or try this vegetarian burrito bowl recipe from All the Healthy Things
• Breakfast bowl - just add eggs!

See this Sweet Potato Breakfast Bowl for a similar meal idea.

Equipment

• Knife and cutting board - to chop the vegetables.
• Mixing bowl - for combining the sweet potato and black beans with seasoning.
• Baking sheet - to roast the sweet potato and beans.
• Pot with lid - for cooking the quinoa. If you don't have one, buy pre-cooked quinoa instead and heat in the microwave.
• Blender - needed to make the avocado dressing. A food processor will also work.

Storage

This recipe is great for making ahead of time. Store the cooked quinoa and sweet potato/black beans separately from the avocado dressing. Each can be stored in the fridge for up to five days.

You can also freeze the quinoa/sweet potato/black beans for up to three months and the avocado dressing for up to two months. Thaw each overnight in the refrigerator.

Reheat the quinoa and vegetables in the microwave by heating in 30 second intervals and stirring until warm. If the avocado dressing thickens in the fridge, stir in a little water until it thins out.

I recommend adding the garnishes (especially the sliced avocado and fresh cilantro) immediately before serving for the freshest flavor.

FAQ

Pairing

Try these recipes on the side.

📖 Recipe

Sweet Potato Black Bean Quinoa Bowl

Stephanie McKercher, MS, RDN

Sweet potatoes and black beans are paired with quinoa and tangy avocado dressing for a nutritious, plant-based lunch or dinner with minimal prep work. This colorful and delicious meal is also make-ahead friendly—a great option for bringing to work!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course dinner, lunch

Cuisine gluten-free, vegan, vegetarian

Servings 4 people

Calories 573 kcal

Equipment

• Knife and cutting board
• mixing bowl
• Baking sheet
• Pot with lid
• blender

Ingredients

  

Sweet Potato and Beans:

• 1 medium sweet potato chopped into ½-inch cubes
• 1 (15-ounce) can black beans drained and rinsed
• 2 tablespoons olive oil or avocado oil
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• ½ teaspoon salt

Quinoa:

• 1 cup dry quinoa
• 2 cups water
• ½ teaspoon salt

Avocado Dressing:

• 1 medium ripe avocado peeled and pitted
• ¼ cup olive oil or avocado oil
• 3 tablespoons lime juice
• 1 tablespoon (packed) fresh cilantro (optional)
• 1 clove garlic chopped
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup water

Optional for serving:

• Pickled red onions
• Fresh cilantro leaves
• Avocado slices
• Quartered cherry tomatoes

Instructions

 

Prepare the sweet potato and beans:

• Preheat oven to 425 degrees Fahrenheit.
• Toss sweet potato, black beans, oil, chili powder, cumin, garlic powder, and salt in a large bowl and then spread in a single layer on a rimmed baking sheet. Transfer to the oven and roast 25 minutes, or until sweet potatoes are tender.

Prepare the quinoa:

• In the meantime, add dry quinoa, water, and salt to a pot over high heat. Bring to a boil and then reduce heat to low, cover, and simmer 15 minutes, or until liquid has evaporated. Turn off heat and let stand covered 5 minutes, then fluff with a fork.

Prepare the Avocado Dressing:

• While the sweet potatoes and quinoa are cooking, prepare the dressing. Add avocado, oil, lime juice, cilantro (if using), garlic, salt, pepper, and water to a blender. Blend on high 10 seconds, or until smooth and creamy. If the dressing is too thick, and another tablespoon of water and blend again until desired consistency is reached.

Serve:

• Add cooked sweet potato mixture and quinoa to bowls. Add pickled red onion, cilantro, avocado, and cherry tomatoes if desired. Drizzle with avocado dressing and enjoy!

Notes

1. Storage/Making Ahead: Store quinoa and vegetables in an airtight container and refrigerate for up to five days or store in a freezer-safe container and freeze for up to three months. Store avocado dressing in a separate container and refrigerate for up to five days or freeze for up to two months. Thaw overnight in the refrigerator. If the avocado dressing thickens in the fridge, stir in water as needed to thin to desired consistency.
2. Reheating: Reheat the quinoa and vegetables in the microwave by heating in 30 second intervals and stirring until warm.
3. Nutrition facts are estimates only and do not include optional ingredients for serving.