Meatless Monday, watch out! This Sweet Potato and Black Bean Quinoa Bowl is a vibrant meal that combines the rich, earthy flavors of sweet potatoes and black beans with the light, nutty texture of quinoa. Topped with a fresh and zesty avocado crema, this dish is the perfect blend of good and good for you! If you're looking for a hearty vegetarian lunch or a satisfying dinner, this bowl delivers a perfect balance of sweetness, spice, and savory elements.
Before I got married, I was nearly vegetarian. It was the cheap, simple dishes I think that were most alluring at the time honestly. But I did love the flavors! I find that it's so much easier to play with seasonings and spices with vegetable forward dishes.
Hopefully I can make a believer out of you with this delicious "Meatless Monday" option, my Sweet Potato and Black Bean Quinoa Bowl!
To make this Sweet Potato and Black Bean Quinoa Bowl, you'll need:
Refer to the recipe card for precise measurements.
- prepared quinoa (or a Quinoa and Brown Rice blend works too! I love this brand!)
- 1 cup sweet potato
- 1 cup black beans (Canned is fine, we're going for convenience here.)
- broth (optional, for simmering the black beans - vegetable if you're vegetarian, or beef or chicken broth. I like bone broth whenever possible!)
- a few spices (cumin, chipotle powder, smoked paprika and salt.)
- avocado oil (for the sweet potatoes)
- 1 avocado
- Greek-yogurt (or non-dairy option if you're vegan)
- lime juice
- garlic
- cilantro
- garnishes (optional): queso fresco, chopped cilantro, diced red onion
How to prepare quinoa:
Quinoa is simple to prepare, and can easily be prepared in advance!
- Combine 1 cup of quinoa, 2 cups of water (or broth, I often use bone broth to add a bit of extra protein!), and a dash of salt.
- Bring to a boil. cover, reduce the heat slightly and simmer for 15 minutes.
- Remove the lid and fluff!
Quinoa is delicious warm or cold. (In dishes like this, I usually like it warm, but with a salad I prefer it cold.)
For this particular recipe, I used a quinoa and brown rice blend. I always keep a box of these packets in my pantry! They take 90 seconds to prepare, aren't filled with any crazy ingredients, and are so delicious. Easy peasy!
Is there any equipment necessary to make a Sweet Potato and Black Bean Quinoa Bowl?
I like to prepare the sweet potatoes for this recipe in the air fryer! It adds the perfect amount of crispness and it's low maintenance!
I often prepare this meal while I am working from home, so having a hands approach for most of prep is ideal for me.
And for easy clean up, I love these air fryer liners!
I also recommend having a immersion blender or a smoothie blender to prepare the Avocado Crema. Blending creates a perfect creamy texture that's light and fluffy.
How to make a Sweet Potato and Black Bean Quinoa Bowl with Avocado Crema:
Start with preparing the sweet potatoes by dicing them into 1 inch cubes. Drizzle them in the avocado oil and dust with salt, cumin, and chipotle powder.
Air fry for 25 - 35 minutes at 400°.
While the sweet potatoes are cooking, gently warm the black beans on the stove with 1 cup of broth, cumin, and salt.
Prepare the avocado crema by combining the avocado, Greek yogurt, cilantro, lime juice, garlic and salt in a blender. Blend until creamy, season to taste.
When sweet potatoes have finished cooking, layer 1 cup of quinoa (for each serving), drained black beans, and seasoned sweet potatoes.
Garnish with crumbled cotija cheese, fresh cilantro, diced red onion, and the avocado crema.
Enjoy!
Storage:
- This dish can easily be prepared for meal prep! Add all of the components to a meal container and consider placing the garnishes in a separate sauce cup. I like these meal prep kits!
- This meal prep will last 3 - 5 days refrigerated.
- The avocado crema will last for 4 - 5 days in the fridge as well, just make sure it's in an air tight container. I love these deli prep tubs for sauce prep!
If you enjoyed this recipe, you may also like:
- Roasted Shishito and Cauliflower Stir-Fry
- Lentil Stuffed Eggplant
- Vegetarian Black Bean and Corn Taquitos
I hope you enjoy this easy lunch or meal prep recipe! If you try it, make sure to tag @atoastedcrumb on social!
Sweet Potato and Black Bean Quinoa Bowl with Avocado Crema
Ingredients
- 2 cups prepared quinoa
- 1 cup sweet potatoes, diced
- 2 teaspoon avocado oil
- 3 teaspoon cumin, divided
- 1 teaspoon chipotle powder (optional)
- 1 teaspoon salt, divided
- 1 cup black beans (canned)
- ½ cup broth (vegetable, beef, or chicken)
Avocado Crema:
- 1 avocado, peeled and cored
- ⅓ cup Greek Yogurt (or non-dairy option if vegan)
- 1 clove garlic
- 1 tablespoon lime juice
- ¼ cup cilantro
- 1 teaspoon salt
Garnishes:
- 2 tablespoon queso fresca
- 2 tablespoon cilantro
- 2 tablespoon red onion, diced
Instructions
- Start with preparing the sweet potatoes by dicing them into 1 inch cubes. Drizzle them in the avocado oil and dust with salt, cumin, and chipotle powder.
- Air fry for 25 - 35 minutes at 400°.
- While the sweet potatoes are cooking, gently warm the black beans on the stove with 1 cup of broth, cumin, and salt.
- Prepare the avocado crema by combining the avocado, Greek yogurt, cilantro, lime juice, garlic and salt in a blender. Blend until creamy, season to taste.
- When sweet potatoes have finished cooking, layer 1 cup of quinoa (for each serving), drained black beans, and seasoned sweet potatoes.
- Garnish with crumbled queso fresca, fresh cilantro, diced red onion, and the avocado crema.
- Enjoy!
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