Sweet Potato and Black Bean Quinoa Bowls

Sweet Potato and Black Bean Quinoa Bowls 1





15 (min)


15 (min)


30 (min)





  • 1/4 cup plain non fat Greek yogurt
  • 1/4 teaspoon agave nectar or honey
  • 1 cup black beans, rinsed and drained
  • 1/2 teaspoon chili powder
  • Cilantro for garnishing
  • 1/2 teaspoon cumin
  • 1 teaspoon extra virgin olive oil
  • 1/4 teaspoon garlic powder
  • Juice of half a lime
  • 1/2 teaspoon kosher salt, divided
  • 3/4 cup red quinoa
  • Pinch of salt, garlic powder, and chili powder
  • 1 large sweet potato, peel and diced
  • 1 3/4 cups water


  • 1Preheat oven to 425 degrees then line a baking sheet with foil and spray it with cooking spray.Toss the diced sweet potato in the olive oil and spices and lay it out in an even layer on the prepared baking sheet.Roast the sweet potato for 12-15 minutes or until it is fork tender.Rinse and drain the red quinoa then put it in a medium sized sauce pan with the water and 1/4 teaspoon of kosher salt.Bring the quinoa to a boil, then cover it with a lid and lower the heat to medium low.Cook the quinoa for about 15 minutes, until all of the liquid is absorbed.
  • 2Remove from the heat and season the quinoa with the remaining 1/4 teaspoon of kosher salt, chili powder, cumin, garlic powder, lime juice, and cilantro.In a blender add all of the ingredients and blend until smooth.In 2 or 3 serving bowls divide the quinoa mixture.Top the quinoa with the black beans and roasted sweet potato.
  • 3Drizzle the cilantro cream on top with a spoon.Top with more cilantro if desired.