Sweet Potato Black Bean Bowls

Why You’ll Love Sweet Potato Black Bean Bowls

There are lots of reasons to love these healthy and delicious sweet potato bowls! Here’s why I think you’ll love this recipe:

• They’re high in fibre and plant-based protein!
• They’re versatile so you can mix and match ingredients depending on what you have on hand.
• They featured a zesty cilantro tahini sauce that really brings it all together.
• They’re great for meal prep!
• They’re completely vegan and gluten-free.
• The pickled red onion adds lots of flavour.
• They’re fairly straight-forward to make in less than 45 minutes.

Sweet potato and black bean are a classic combo that offers flavour, texture and nutrition. You can also try them together in Sweet Potato Black Bean Tacos, Sweet Potato Black Bean Chili or Sweet Potato Black Bean Burgers.

Looking for another flavourful plant-based bowl? These Southwest Quinoa Black Bean Bowls are really good too.

For a breakfast version of this recipe, check out these Vegan Breakfast Burrito Bowls with sweet potato, black beans and scrambled tofu.

Ingredients

Below is a quick overview of what you’ll need to make the recipe and any substitutions you can make. Use the recipe card with the full list of ingredients and measurements at the bottom of the post when you’re ready to make the recipe.

• Sweet Potato: Sweet potato or yam both work.
• Kale: Any variety of kale is suitable. You could swap for spinach or even lettuce or arugula if needed. Kale or spinach work well if you’re making these for meal prep.
• Black Beans: Swap for pinto beans or kidney beans.
• Quinoa: Swap for any whole grain you enjoy such as farro or brown rice.
• Tahini: The dressing is tahini-based but I’ve listed some alternatives below.
• Jalapeno: Omit or reduce the jalapeno from the dressing if you’re sensitive to spice.
• Spices: You can swap the variety of spices used for the roasted sweet potato with 2-3 tsp taco seasoning.
• Pumpkin Seeds: An optional topping for a little crunch! You can omit or use another seed like sunflower seeds or do chopped cashews.

Additions and Variations

• Alternative Dressings: Use the cashew adobo sauce from these Sweet Potato Black Bean Tacos, the Southwest chipotle tahini sauce from this Vegan Taco Salad or Vegan Spicy Mayo.
• Additional Sauces: Add a spoonful of salsa, guacamole or Cilantro Chimichurri Sauce, or dash of hot sauce.
• Additions: Try diced avocado, cherry tomatoes, thinly sliced jalapeno, green onion, or the fajita peppers and onions from these Vegan Fajita Bowls. This Chipotle Tofu Sofritas or the tempeh from these Vegan Tempeh Tacos would also be good and add extra protein.

How to Make Sweet Potato Black Bean Bowls

Step 1: Add the quinoa to a medium pot with 2 cups water. Bring to a boil then reduce heat to low, cover and cook for 15 minutes. Remove from heat and let stand 5 minutes. Remove lid and fluff with a fork.

Step 2: Add the thinly sliced red onion to a bowl or any container with the vinegar and a pinch of salt. Pour enough boiling water in to submerge all the onion.

Step 3: Add the cubed sweet potato to a large baking sheet or two sheets if needed so they’re not over crowded. Add the spices, 2 tsp oil, salt and pepper and mix with your hands. Roast for 30-35 minutes until tender and browned.

Step 4: Add all of the dressing ingredients to a mini food processor or blender and blend until completely smooth. Mix in a little extra water if needed to thin.

Step 5: Add the remaining 1/4 cup oil to the finely chopped kale with a pinch of salt. Massage with your hands for 30-60 seconds until softened.

Step 6: Assemble the components by dividing the kale, cilantro, black beans, quinoa, pumpkin seeds and sweet potato between 4 bowls. Add desired amount of pickled onions and drizzle with tahini sauce.

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