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Black Bean Quinoa Bowls Recipe

Black Bean Quinoa Bowls Recipe
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★★★★★

4.8 from 19 reviews

A wholesome and vibrant Black Bean Quinoa Bowl featuring roasted sweet potatoes, seasoned red quinoa, and a creamy cilantro drizzle. This nutritious, easy-to-make meal combines plant-based protein and fresh flavors, perfect for a healthy lunch or dinner.

Ingredients

Scale

Roasted Sweet Potato

  • 1 large sweet potato, peeled and diced
  • 1 teaspoon extra virgin olive oil
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon kosher salt

Quinoa

  • 3/4 cup red quinoa, rinsed and drained
  • 1 3/4 cups water
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • Juice of half a lime
  • 2 tablespoons cilantro, chopped

Cilantro Cream Drizzle

  • 1/4 cup plain non-fat Greek yogurt
  • 1/4 cup cilantro, chopped
  • 1/4 teaspoon agave nectar or honey
  • Juice of half a lime
  • Pinch of salt
  • Pinch of garlic powder
  • Pinch of chili powder

Additional

  • 1 cup black beans, rinsed and drained
  • Cilantro for garnishing

Instructions

  1. Roast Sweet Potato: Preheat your oven to 425°F (220°C) and line a baking sheet with foil, then lightly spray with cooking spray. Toss the diced sweet potato evenly in olive oil, chili powder, cumin, and kosher salt. Spread out the sweet potatoes in a single layer on the prepared baking sheet. Roast them in the oven for 12-15 minutes, or until they are fork tender and lightly browned.
  2. Cook Quinoa: While the sweet potatoes roast, rinse and drain the red quinoa thoroughly. Transfer it to a medium saucepan along with 1 3/4 cups water and 1/4 teaspoon kosher salt. Bring to a boil over medium-high heat, then cover with a lid and reduce the heat to medium-low. Allow the quinoa to simmer gently for about 15 minutes or until all the water is absorbed and the quinoa is tender.
  3. Season Quinoa: Remove the cooked quinoa from heat. Stir in the remaining 1/4 teaspoon kosher salt, 1/2 teaspoon chili powder, 1/2 teaspoon cumin, garlic powder, juice of half a lime, and 2 tablespoons of chopped cilantro. Fluff gently with a fork to combine all the flavors evenly.
  4. Prepare Cilantro Cream Drizzle: In a blender, combine the plain non-fat Greek yogurt, 1/4 cup chopped cilantro, agave nectar or honey, juice of half a lime, and a pinch each of salt, garlic powder, and chili powder. Blend until smooth and creamy. Adjust seasoning to taste if necessary.
  5. Assemble the Bowls: Divide the seasoned quinoa evenly among 2 or 3 serving bowls. Top each bowl with black beans and the roasted sweet potatoes. Drizzle generously with the cilantro cream. Garnish with additional fresh cilantro if desired, and serve immediately.

Notes

  • Red quinoa has a nuttier flavor and chewier texture than white quinoa; rinsing thoroughly helps remove any bitterness.
  • If you prefer a spicier dish, increase the chili powder slightly in the sweet potatoes or quinoa.
  • Use agave nectar as a vegan option for the cilantro cream drizzle, or substitute with honey if not strictly vegan.
  • This recipe can be made ahead; store components separately and assemble bowls before serving.
  • Feel free to add other toppings such as avocado slices, cherry tomatoes, or a squeeze of fresh lime for extra freshness.

Nutrition

Keywords: Black bean quinoa bowl, healthy quinoa recipe, roasted sweet potato bowl, vegetarian bowl, cilantro cream sauce, plant-based meal

Find it online: https://delishfamilyrecipe.com/black-bean-quinoa-bowls-recipe/