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SAVOURY SWEET POTATO & BLACK BEAN BOWL
13

SAVOURY SWEET POTATO & BLACK BEAN BOWL

NUTRITION
HEALTHY RECIPES
Feb 08, 2025

SAVOURY SWEET POTATO & BLACK BEAN BOWL

The savoury sweet potato & black bean bowl is a wholesome, nutrient-dense dish that combines fluffy quinoa, protein-rich black beans and caramelised roasted sweet potatoes. The creamy avocado lime dressing ties everything together, adding a zesty, refreshing flavour that perfectly complements the savoury-sweet elements. This bowl is rich in fibre, plant-based protein and healthy fats, making it a satisfying and well-balanced meal. This dish is perfect for meal prep, a light yet filling lunch, or a quick and easy dinner. The combination of textures—soft quinoa, slightly crisp roasted sweet potatoes, and creamy avocado dressing—creates a delightful eating experience. This dish is packed with vitamins, minerals and antioxidants. This bowl offers a delicious way to nourish your body while enjoying bold and fresh flavours. It’s simple to customise, making it a great option for various dietary preferences.

RECIPE CATEGORY

Lunch, Dinner

SERVING SIZE

1 serving

CUISINE

Mexican, American

PREPARATION/TECHNIQUES

Roast, Simmer, No-Cook

OCCASION/HOLIDAY

Healthy Eating, Meal Prep, Summer, Light Lunch, Quick Dinner

SPECIAL CONSIDERATION/DIETARY CONCERNS

Healthy, High Fibre, Vegan, Gluten-Free, Quick & Easy

DISH TYPE

Grain Bowl

INGREDIENTS

Here is the list of ingredients we need to prepare Savoury Sweet Potato & Black Bean Bowl: 

  • 50g cooked quinoa
  • 10g black beans
  • 10g roasted sweet potato cubes
  • 1 tbsp avocado lime dressing
  • ½ tsp ground cumin (optional, for extra flavour)
  • ¼ tsp black pepper (optional, for seasoning)
  • 1 tbsp chopped fresh coriander (optional, for garnish)

FULL NUTRITIONAL INFORMATION

  • Calories: 290 kcal
  • Protein: 10g
  • Carbohydrates: 40g
  • Fibre: 8g
  • Fat: 10g
  • Saturated Fat: 1.5g
  • Sodium: 240mg
  • Sugar: 5g

PREPARATION

The preparation steps for the Savoury Sweet Potato & Black Bean Bowl are as follows: 

  • Prepare The Quinoa: Cook quinoa according to package instructions. Fluff with a fork and let it cool slightly.
  • Roast The Sweet Potatoes: Preheat the oven to 200°C (400°F). Toss sweet potato cubes with black pepper and cumin, then roast for 15-20 minutes until tender and golden.
  • Rinse The Black Beans: If using canned black beans, rinse and drain them well.
  • Assemble The Bowl: Place cooked quinoa at the base of a serving bowl. Add roasted sweet potatoes and black beans on top.
  • Drizzle With Avocado lime dressing: Spoon the dressing over the bowl for a creamy, zesty finish.
  • Garnish And Serve: Sprinkle with fresh coriander for added freshness. Serve immediately and enjoy.

PREP TIME

5 minutes

COOKING TIME

20 minutes

TIPS

Here are some valuable tips for a Savoury Sweet Potato & Black Bean Bowl: 

  • Crispier Sweet Potatoes: Roast at a high temperature and flip halfway through cooking for an even crispier texture.
  • Fluffy Quinoa: Let the quinoa sit for a few minutes before fluffing to prevent clumping.
  • Extra Crunch: Sprinkle toasted sunflower seeds or pumpkin seeds for added texture.
  • Balanced Seasoning: Adjust the amount of cumin and black pepper to suit your taste.
  • Meal-Prep Friendly: Store ingredients separately and assemble just before eating to maintain freshness.

VARIATIONS

  • High-Protein Option: Add grilled tofu, tempeh, or a poached egg for extra protein.
  • Low-Carb Version: Replace quinoa with cauliflower rice or chopped leafy greens.
  • Spicy Twist: Mix in diced jalapeños or a drizzle of hot sauce for extra heat.
  • Nutty Flavour: Toss in a handful of chopped pecans or almonds.
  • Creamier Texture: Mash some of the black beans into the quinoa for a heartier consistency.
  • Extra Veggies: Add diced red bell peppers, cherry tomatoes, or arugula for a nutrient boost.

PREPPING AND STORAGE

  • Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. Keep avocado lime dressing separate until ready to serve.
  • Freezing: Freeze cooked quinoa and roasted sweet potatoes separately for up to 1 month. Black beans and dressing are best stored fresh.
  • Reheating: Warm quinoa and sweet potatoes in the microwave for 1-2 minutes before serving.
  • Meal Prep Tip: Pre-portion ingredients into containers for quick, ready-to-eat meals throughout the week.

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