Sheet Pan Black Bean Bowls
Roasted spiced sweet potato cubes, tender zucchini, and seasoned black beans served warm over fluffy quinoa with fresh cilantro and lime.
- Prep: 15 min
- Cook: 30 min
- Total: 45 min
- Servings: 6
- Cuisine: Mexican
- Difficulty: Easy
- Cost: $1.74/serving
Dietary
- Vegetarian
- Vegan
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Pescatarian
- Low-Fat
- Low-Saturated-Fat
- Low-Cholesterol
- Low-Sugar
- High-Fiber
- Kosher
- Halal
- Low-Calorie
Tags
- sheet pan
- bake
- healthy
- budget-friendly
Ingredients
- 2 can black beans (canned, rinsed and drained)
- 2 sweet potatoes (medium, peeled, cubed 1/2-inch)
- 2 zucchinis (medium, diced)
- 1.5 cup quinoa (uncooked)
- 1 tablespoon avocado oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon kosher salt
- 0.25 cup fresh cilantro (finely chopped)
- 1 lime (juiced)
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Toss sweet potato cubes and diced zucchini with avocado oil, ground cumin, ground coriander, and kosher salt, then spread evenly across the baking sheet.
- Roast for 20 minutes, then toss the drained black beans onto the sheet pan and continue roasting for 10 minutes until the sweet potatoes are fork-tender and lightly caramelized.
- Meanwhile, combine quinoa with 3 cups of water in a medium saucepan, bring to a boil, cover, reduce heat to low, and simmer for 15 minutes until liquid is absorbed.
- Fluff quinoa with a fork, divide among bowls, top with roasted sweet potato, zucchini, and black beans, and finish with fresh cilantro and freshly squeezed lime juice.
Notes
Leftovers store exceptionally well in sealed containers in the refrigerator for up to 4 days.
Nutrition (per serving)
- Calories: 371
- Protein: 15.2 g
- Carbohydrates: 67 g
- Fat: 5.4 g
- Fiber: 11.9 g
- Sodium: 718 mg
- Saturated Fat: 0.3 g
- Sugar: 7.9 g