AI-generated picture, for illustration
Cook at home
Quinoa Black Bean Sweet Potato Bowl
Roasted sweet potato and black beans over quinoa with avocado and lime.
45 min · 3 servings · mexican
505
kcal
16
protein g
71
carbs g
19
fat g
Nutrition per serving from USDA FoodData Central.
About $1.81 / serving (est.)
Estimated from average US grocery prices.
- vegan
- vegetarian
- pescatarian
- gluten-free
- dairy-free
- high-fiber
- low-sugar
No common allergens in the ingredient list
Ingredients
- 3/4 cup quinoa
- 2 cup sweet potato, cubed
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 1/2 cup black beans, drained, cooked
- 1 avocado, sliced
- 2 tbsp lime juice
- 2 tbsp fresh cilantro, chopped
- 1/2 tsp salt
Steps
- Heat the oven to 425 F (220 C). Toss the sweet potato with the oil, cumin, paprika and half the salt and roast 25 minutes until tender.
- Rinse the quinoa and simmer in 1.5 cups of water, covered, for 15 minutes. Rest 5 minutes and fluff.
- Warm the black beans in a small pot.
- Divide the quinoa among bowls and top with the sweet potato, beans and avocado. Finish with lime juice, cilantro and the remaining salt.
Source: Hungry Marvin original recipe; nutrition computed from USDA FoodData Central (SR Legacy)
Marvin can order this for you, check your allergies and plan your week once you have a free account.
Sign up free to order