Description
A quick, healthy, and flavorful weeknight dinner featuring roasted sweet potatoes, black beans, and quinoa topped with a zesty lime dressing. This versatile bowl is packed with protein, complex carbs, and healthy fats.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 cup quinoa, rinsed
- 2 cups water
- 1 can (15 oz) black beans, rinsed and drained
- 1 ripe avocado, sliced or cubed
- 1/2 red onion, thinly sliced
- 1/4 cup fresh cilantro, roughly chopped
- 2 tablespoons olive oil (divided)
- 1 teaspoon cumin (divided)
- 1 teaspoon smoked paprika (divided)
- 1 lime, juiced
- 1 clove garlic, minced
- 1 teaspoon maple syrup
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss diced sweet potatoes with 1 tablespoon olive oil, 1/2 teaspoon cumin, and 1/2 teaspoon smoked paprika.
- Spread potatoes in a single layer on a baking sheet and roast for 15-20 minutes, flipping halfway, until tender and crispy.
- While potatoes roast, combine rinsed quinoa and water in a pot. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
- Warm black beans in a small saucepan over medium heat for 2-3 minutes or microwave for 1 minute. Season with salt and pepper.
- Whisk together lime juice, 2 tablespoons olive oil, minced garlic, 1/2 teaspoon cumin, 1/4 teaspoon smoked paprika, and maple syrup to make the dressing.
- Slice avocado and red onion. Soak onion in cold water if desired to mellow the bite. Chop cilantro.
- Assemble bowls by dividing quinoa among bowls. Top with roasted sweet potatoes, warm black beans, avocado, red onion, and cilantro. Drizzle generously with lime dressing and serve immediately.
Notes
For best results, ensure sweet potatoes are cut uniformly for even cooking. Do not overcrowd the baking sheet to allow potatoes to crisp up. Store leftovers in an airtight container for up to 4 days, keeping dressing separate to prevent sogginess. This recipe does not freeze well due to the avocado and quinoa texture changes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10
- Sodium: 350
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 60
- Fiber: 12
- Protein: 15
Keywords: sweet potato, burger bowl, healthy dinner, weeknight meals, vegan, gluten-free, quinoa, black beans, meal prep, quick recipes