Rainbow Quinoa & Black Bean Bowls

Hearty and colorful quinoa bowls featuring seasoned black beans, roasted sweet potatoes, and a fresh avocado salsa, bursting with Peruvian-inspired flavors.

• Prep: 20 min
• Cook: 30 min
• Total: 50 min
• Servings: 5
• Cuisine: Latin
• Difficulty: Medium
• Cost: $2.08/serving

Dietary

• Dairy-Free
• Egg-Free
• Gluten-Free
• Halal
• High-Fiber
• Kosher
• Nut-Free
• Pescatarian
• Soy-Free
• Vegan
• Vegetarian

Tags

• fresh
• healthy
• savory

Ingredients

• 1 cup quinoa (rinsed)
• 2 cup vegetable broth
• 2 sweet potatoes (peeled and diced into 1-inch cubes)
• 2 tablespoon olive oil
• 1 teaspoon ground cumin
• 0.5 teaspoon chili powder
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper (freshly ground)
• 1 can black beans (15-ounce, rinsed and drained)
• 1 cup corn kernels (fresh or frozen)
• 1 avocado (diced)
• 0.5 cup cherry tomatoes (halved)
• 0.25 cup red onion (chopped)
• 2 tablespoon fresh cilantro (chopped)
• 1 lime (juiced)

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Cook quinoa: Combine rinsed quinoa with 2 cups water or vegetable broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork and set aside.
3. Toss diced sweet potatoes with 1 tablespoon olive oil, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper on the prepared baking sheet. Spread in a single layer.
4. Roast sweet potatoes for 20-25 minutes, flipping halfway, until tender and lightly caramelized.
5. While sweet potatoes roast, prepare the black beans: In a medium skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the rinsed black beans and corn kernels. Cook for 5-7 minutes, stirring occasionally, until heated through. Stir in half of the lime juice.
6. Prepare the avocado salsa: In a small bowl, combine diced avocado, halved cherry tomatoes, chopped red onion, chopped fresh cilantro, and the remaining half of the lime juice. Gently toss to combine.
7. Assemble the bowls: Divide the cooked quinoa among 5 serving bowls. Top with roasted sweet potatoes, black bean and corn mixture, and a generous dollop of avocado salsa. Serve warm.

Notes

Meal prep tip: Quinoa, roasted sweet potatoes, and black beans can be prepared ahead of time and stored separately. Assemble bowls just before serving.

Nutrition (per serving)

• Calories: 480
• Protein: 14.5 g
• Carbohydrates: 68.3 g
• Fat: 19.5 g
• Fiber: 15 g
• Sodium: 390 mg
• Saturated Fat: 2.8 g
• Sugar: 10.1 g