Mexican Quinoa Bowls with Black Beans and Sweet Potato

These vegetarian Black Bean and Sweet Potato Mexican Quinoa Bowls feature a medley of healthy veggies, hearty beans, and a totally tasty Chili Lime Dressing!

Course Main Dish

Cuisine American, Mexican

Keyword Mexican Quinoa Bowls

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 571kcal

Author Jenn Laughlin - Peas and Crayons

Ingredients

½ pound sweet potato (approx. 2 cups peeled and cubed)
1 TBSP avocado oil or olive oil
½ tsp cumin
½ tsp chili powder
¼ tsp salt
¼ tsp cayennne pepper
½ cup dry quinoa
¾ cups water
½-1 cup black beans (drained + rinsed)
½ cup chopped bell pepper (any color)
½ cup corn
½ cup chopped tomato
¼ cup finely chopped onion (red or white)
1 jalapeño
2-3 TBSP fresh chopped cilantro or scallions (or both!)

CHILI LIME DRESSING

2 TBSP avocado oil
1 TBSP fresh lime juice
¼ tsp chili powder
⅛ tsp garlic powder
⅛ tsp cumin
⅛ tsp salt

Instructions

Peel and dice your sweet potato into 1/2-inch cubes. Decide if you'd prefer them roasted or cooked in a skillet.
For skillet sweet potatoes, heat a large skillet over medium-high heat and add your oil. Once hot, sauté sweet potato cubes until golden and tender, stirring every few minutes for even browning, approx. 15-20 minutes. Season with chili powder, cumin, salt and cayenne and mix well.
For roasted sweet potato, preheat oven to 400°F and toss cubed sweet potato in a bowl with oil and spices. Roast on a parchment/foil lined baking sheet for 25-30 minutes or until tender.
While the sweet potatoes cook you’ll be able to whip up the rest of the dish!
Next make the quinoa. Rinse and drain your quinoa using a mesh strainer or sieve. Bring a small pot to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa! Next add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for approx. 12 minutes or until quinoa is fluffy and the liquid has been absorbed.
While the quinoa cooks, prep the remaining ingredients.
To make the Chili Lime Dressing, combine avocado oil, lime juice, chili powder, garlic powder, cumin, and salt in a small bowl. Whisk to combine. The measuremtns above are for a lightly dressed quinoa bowl. Love a good dressing? Simply double the recipe and add as much as your heart desires!
Chop and measure out the remaining veggies.
Once your quinoa is ready, fluff with a fork and allow to slightly cool. Mix in dressing and divide into bowls. Top with your veggies and adjust salt/pepper to taste. Sprinkle with fresh cilantro and/or scallions and dive in!

Notes

Total cook time will vary based on sweet potato cooking method chosen, with stove-top being the speedier option and roasting taking a little bit longer. Choose whichever works best for you!

Nutrition Facts below are estimated for both bowls and dressing using an online recipe nutrition calculator. Adjust as needed based on extras/swaps and enjoy!

Nutrition