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To make these delicious roasted sweet potato quinoa bowls, gather these ingredients: - 1 large sweet potato, peeled and diced - 1 cup quinoa - 2 cups vegetable broth or water - 1 cup black beans, rinsed and drained - 1 red bell pepper, diced - 1 avocado, sliced - 1 tablespoon olive oil - 1 teaspoon cumin - 1 teaspoon paprika - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) - 1 lime, cut into wedges You can swap some ingredients based on what you like or have. - Use brown rice instead of quinoa for a different grain. - Replace black beans with kidney beans or chickpeas. - Try butternut squash in place of sweet potato. - Use any bell pepper color. - Swap lime for lemon for a tangy twist. These bowls are healthy and packed with nutrients. Each serving offers: - Approx. 350 calories - 12 grams of protein - 60 grams of carbs - 10 grams of fiber - Healthy fats from avocado This meal is great for a balanced diet and keeps you full. Enjoy! {{ingredient_image_1}} First, preheat your oven to 425°F (220°C). This step is key for crispiness. Next, peel and dice one large sweet potato. Place the diced sweet potato in a mixing bowl. Drizzle one tablespoon of olive oil over the sweet potato. Then, add one teaspoon of cumin, one teaspoon of paprika, salt, and pepper. Toss everything together until the sweet potato pieces are well-coated. Spread the seasoned sweet potatoes on a baking sheet in one layer. Roast them for 25-30 minutes. Flip them halfway through to ensure even cooking. While the sweet potatoes roast, rinse one cup of quinoa under cold water. This rinsing step removes any bitterness. In a medium saucepan, combine the rinsed quinoa and two cups of vegetable broth or water. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 15 minutes. After this time, check if the quinoa is fluffy and all liquid is absorbed. Fluff the quinoa with a fork and set it aside. In a large bowl, combine the cooked quinoa, one cup of rinsed and drained black beans, and one diced red bell pepper. Once your sweet potatoes are done roasting, add them to the bowl as well. Toss everything gently to mix all the ingredients. To serve, top each bowl with sliced avocado. Don’t forget to garnish with fresh chopped cilantro. For extra flavor, squeeze a lime wedge over each serving. Enjoy this healthy and flavorful meal! To get great roasted sweet potatoes, start with a large sweet potato. Peel and dice it into even cubes. The size should be around one inch. Toss the cubes in olive oil, cumin, paprika, salt, and pepper. Spread them out on a baking sheet in a single layer. The key is not to crowd the pan; this helps them roast evenly. Roast at 425°F (220°C) for 25-30 minutes. Flip them halfway through for even browning. The sweet potatoes should turn golden and get a little crispy on the edges. When it comes to flavors, sweet potatoes pair well with many ingredients. Black beans add protein and texture. Red bell peppers bring a sweet crunch. You can also add fresh cilantro for a bright taste. Avocado adds creaminess and healthy fats. If you want a kick, try adding jalapeños or a sprinkle of chili powder. Lime juice adds a zesty finish. Mix and match these flavors to suit your taste buds! Meal prepping makes this dish easy for busy days. Cook a big batch of quinoa ahead of time. Store it in the fridge for up to five days. You can also roast sweet potatoes in advance. Just keep them in an airtight container. For quick meals, pack the quinoa and roasted sweet potatoes together. Add black beans and veggies just before serving. This way, you have a healthy meal ready in minutes! Pro Tips Choose the Right Sweet Potatoes: Look for sweet potatoes that are firm and smooth, avoiding any with soft spots or wrinkles for the best flavor and texture. Quinoa Rinsing: Always rinse quinoa under cold water before cooking to remove its natural coating, called saponin, which can make it taste bitter. Customize Your Bowl: Feel free to add other vegetables or protein sources like grilled chicken or tofu to customize the bowl to your taste preferences. Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently and add fresh avocado and lime juice before serving. {{image_2}} You can switch black beans for other beans. Chickpeas add a nutty flavor. Pinto beans give a creamy texture. White beans can bring a mild taste. Each bean choice changes the bowl's feel. Try them all to find your favorite! Feel free to mix in more veggies. Spinach or kale adds green goodness. Roasted zucchini or carrots bring sweetness. You could even add corn for crunch. The more colors, the better your bowl looks! Want some heat? Add diced jalapeños or red pepper flakes. A drizzle of hot sauce can kick it up too. You can even spice the beans with chili powder. Adjust the spice to match your taste buds! To keep your roasted sweet potato quinoa bowls fresh, store them in an airtight container. Make sure to let the bowls cool to room temperature first. You can keep them in the fridge for up to three days. This helps keep the flavor and texture nice and tasty. If you want to save the bowls for later, freezing is a good option. Place the cooled quinoa bowls in freezer-safe containers. Leave some space at the top to allow for expansion. You can freeze them for up to a month. When you are ready to eat, just take them out and let them thaw in the fridge overnight. When reheating your roasted sweet potato quinoa bowls, use the microwave for speed. Heat them for about two to three minutes. If you want to use the oven, preheat it to 350°F (175°C). Place the bowls in an oven-safe dish and cover with foil. Bake for about 15 minutes or until warm. Add some fresh lime juice on top before serving for extra flavor. Yes, you can use other grains. Brown rice, farro, and barley are great options. Each grain adds its own taste and texture. Cook them according to their package instructions. This way, you will have a tasty base for your bowl. If you don’t have vegetable broth, use water. You can also use chicken broth for added flavor. For a richer taste, try adding herbs or spices to the water. This change keeps your meal tasty without losing the essence of the dish. To make this bowl vegan, all you need to do is stick to the ingredients. The recipe already uses plant-based options. Just ensure no animal products are added when you serve. Your bowl will remain healthy and delicious for everyone! This blog post covered the key ingredients and how to prepare them. We also discussed tips for roasting sweet potatoes, different bean options, and meal prep methods. You can now create a tasty dish with easy swaps to fit your needs. Remember to store leftovers properly and explore variations to keep meals exciting. Enjoy your cooking journey, and make sure to experiment with flavors!

Roasted Sweet Potato Quinoa Bowls

A nutritious and flavorful bowl featuring roasted sweet potatoes, quinoa, black beans, and fresh toppings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 large sweet potato, peeled and diced
  • 1 cup quinoa
  • 2 cups vegetable broth or water
  • 1 cup black beans, rinsed and drained
  • 1 medium red bell pepper, diced
  • 1 medium avocado, sliced
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • to taste Salt and pepper
  • to taste Fresh cilantro, chopped (for garnish)
  • 1 medium lime, cut into wedges

Instructions
 

  • Preheat the oven to 425°F (220°C).
  • In a mixing bowl, toss the diced sweet potato with olive oil, cumin, paprika, salt, and pepper until well-coated.
  • Spread the seasoned sweet potatoes on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until tender and caramelized, flipping halfway through.
  • While the sweet potatoes roast, rinse the quinoa under cold water. In a medium saucepan, combine quinoa and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and all liquid is absorbed.
  • Once the quinoa is cooked, fluff it with a fork and set aside.
  • In a large bowl, combine the cooked quinoa, black beans, and diced red bell pepper.
  • Once the sweet potatoes are done roasting, add them to the bowl with the quinoa mixture. Toss gently to combine all the ingredients.
  • Serve the quinoa bowl topped with sliced avocado and garnish with fresh cilantro.
  • Squeeze a lime wedge over each bowl for an extra burst of flavor.

Notes

Feel free to customize with your favorite toppings.
Keyword healthy, quinoa, sweet potato, vegan