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–+ servings
Grain bowl with sweet potato, black beans, quinoa, and avocado dressing.
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5 from 4 votes

Sweet Potato Black Bean Quinoa Bowl

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!
Course dinner, lunch
Cuisine gluten-free, vegan, vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people
Calories 573kcal
Author Stephanie McKercher, MS, RDN

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
US Customary - Metric

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.

Nutrition

Serving: 0.25recipe | Calories: 573kcal | Carbohydrates: 63g | Protein: 15g | Fat: 31g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Sodium: 1336mg | Potassium: 1061mg | Fiber: 16g | Sugar: 3g | Vitamin A: 8510IU | Vitamin C: 14mg | Calcium: 98mg | Iron: 5mg