How to Make Sweet Potato, Black Bean, and Quinoa Power Bowl
-
Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, smoked paprika, and salt. Spread on a baking sheet and roast for 20 minutes, flipping halfway.
-
Meanwhile, rinse quinoa and combine with water in a saucepan. Bring to a boil, then cover and simmer for 15 minutes. Fluff with a fork.
-
While sweet potatoes roast and quinoa cooks, whisk together tahini, lime juice, maple syrup, and water to make the dressing.
-
To assemble, divide quinoa between bowls. Top with roasted sweet potatoes, black beans, shredded cabbage, and cilantro.
-
Drizzle with lime-tahini dressing and serve immediately.
Pro Tips for Perfect Sweet Potato, Black Bean, and Quinoa Power Bowl
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of medium sweet potato, peeled and diced, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Sweet Potato, Black Bean, and Quinoa Power Bowl?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Sweet Potato, Black Bean, and Quinoa Power Bowl?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for medium sweet potato, peeled and diced?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain dairy depending on the specific ingredients you use. Always check labels and make swaps as needed.