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Roasted Sweet Potato and Black Bean Quinoa Bowls

Sweet Potato and Black Bean Quinoa Bowls are bursting with flavor and texture, they’re perfect for meal prep or a quick, healthy dinner. With roasted sweet potatoes, hearty black beans, sweet corn, and quinoa, all topped with a zesty chili lime dressing, this dish bound to be part of your regular rotation.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 servings
Calories 358kcal

Equipment

Ingredients

Spice Mix

  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ teaspoon dried oregano
  • 1 teaspoon paprika
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Bowl Ingredients

  • 2-3 large sweet potatoes peeled and chopped into cubes
  • 3 tablespoons extra virgin olive oil
  • 1 15- ounce can black beans drained and rinsed
  • 1 15- ounce can sweet corn drained
  • 1 small red onion diced
  • 2 cups cooked quinoa

Toppings

  • 2 green onions
  • roasted, salted pepitas (pumpkin seeds)
  • fresh cilantro

Dressing

  • ½ cup sour cream or Greek yogurt
  • 1 tablespoons extra virgin olive oil
  • 2 teaspoons hot sauce like Cholula
  • Juice from 2 limes + ½ teaspoon zest
  • 1 tablespoon honey

Instructions

  • Make Spice Mix: In a small bowl, mix chili powder, garlic powder, onion powder, dried oregano, paprika, ground cumin, and salt and pepper.
  • Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large mixing bowl, toss the cubed sweet potatoes with olive oil and 2 tablespoons of the spice mix. Spread the potatoes evenly on the baking sheet. Roast for 25–30 minutes, flipping halfway through, until tender and slightly crispy.
  • Make the Dressing: In a small bowl, whisk together sour cream, olive oil, hot sauce, lime juice and lime zest, honey, plus the remaining spice mix. Adjust seasoning to taste.
  • Assemble the Bowls: Divide the cooked quinoa evenly into bowls. Top with roasted sweet potatoes, black beans, corn, and diced red onion.
  • Add the Toppings: Garnish each bowl with green onions, pepitas, and fresh cilantro. Drizzle bowls generously with the chili lime dressing.

Video

Notes

  • You’ll need a large sheet pan to make the recipe. 
  • Add more cayenne pepper for extra heat, or skip it entirely for a milder dish.
  • Make Ahead: The sauce can be made a day ahead and stored in the refrigerator.

Nutrition

Calories: 358kcal | Carbohydrates: 49g | Protein: 10g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 11mg | Sodium: 790mg | Potassium: 716mg | Fiber: 10g | Sugar: 8g | Vitamin A: 11425IU | Vitamin C: 7mg | Calcium: 101mg | Iron: 4mg