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Plant-Based Power Bowl with Sweet Potatoes & Quinoa

Plant-Based Power Bowl with Sweet Potatoes & Quinoa Magic

Discover the nourishing, vibrant, and satisfying Plant-Based Power Bowl with Sweet Potatoes & Quinoa, perfect for meal prep and customizable for any palate.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Lunch
Cuisine Plant-Based
Servings 4 bowls
Calories 450 kcal

Equipment

  • - Oven
  • - Baking sheet
  • - Large bowl
  • - Pot
  • - Blender

Ingredients
  

For the Base

  • 2 cups Sweet Potato Cubed
  • 1 can Black Beans Rinsed
  • 1 cup Quinoa Rinsed

For the Dressing

  • 1 medium Avocado Ripe
  • 2 tablespoons Lime Juice
  • 3 tablespoons Olive Oil Or Avocado Oil
  • 1 clove Garlic
  • to taste Salt Consider low-sodium options
  • to taste Black Pepper
  • to adjust tablespoons Water As needed for consistency

For the Seasoning

  • 1 teaspoon Chili Powder Adjust for preference
  • 1 teaspoon Ground Cumin Can be omitted
  • 1 teaspoon Garlic Powder Swap for fresh garlic if preferred

Optional Toppings

  • 1/4 cup Fresh Cilantro Chopped
  • 1/4 cup Pickled Red Onions
  • 1/2 cup Quartered Cherry Tomatoes
  • 1 medium Avocado Sliced

Instructions
 

Preparation

  • Preheat the Oven to 425°F.
  • In a large bowl, combine sweet potato cubes and rinsed black beans, then drizzle with olive oil and sprinkle in chili powder, ground cumin, garlic powder, and salt. Toss until everything is well coated.
  • Spread the sweet potato and black bean mixture evenly on a baking sheet. Roast for about 25 minutes, or until the sweet potatoes are tender and slightly caramelized.
  • While the vegetables are roasting, rinse your quinoa under cold water. In a pot, combine the quinoa, water, and a pinch of salt. Bring it to a boil, then reduce the heat to low, cover, and let simmer for about 15 minutes, or until the water is absorbed.
  • In a blender, combine the ripe avocado, lime juice, olive oil, garlic, salt, pepper, and a splash of water. Blend until smooth.
  • Layer cooked quinoa as the base in serving bowls, then top with the roasted sweet potato and black bean mixture. Drizzle generously with the creamy avocado dressing.
  • Garnish with pickled red onions, fresh cilantro, avocado slices, and quartered cherry tomatoes as desired.

Notes

Store components separately for up to 5 days in the fridge. Freeze roasted sweet potatoes and quinoa for up to 3 months. Reheat before serving.
Keyword Black Beans, healthy recipe, Plant-Based Power Bowl, quinoa, Sweet Potatoes, vegan