Sweet Potato Black Bean Bowl

Bowl with roasted sweet potato, kale, black beans, quinoa, thinly sliced red onion and a creamy green sauce on top.

5 from 3 votes

Delicious vegan sweet potato black bean bowls with quinoa, kale, and a zesty cilantro lime tahini sauce - a perfect plant-based meal in under 45 minutes.

Prep Time15

Cook Time30

Total Time45

Course: Main Dish

Cuisine: Amercian

Diet: Vegan

Servings:

Author: Deryn Macey

Ingredients

For the Bowls

1 cup quinoa rinsed
1/2 red onion thinly sliced
1/4 cup vinegar (white, apple cider, white wine)
salt
4-6 cups cubed sweet potato
1 tsp paprika
1/2 tsp chili powder
1/2 tsp garlic powder
2 1/4 tsp extra virgin olive oil divided
19 oz can black beans drained and rinsed
6 cups lightly packed finely chopped kale
4 tbsp pumpkin seeds optional topping
1/2 cup finely chopped cilantro optional

For the Sauce

1/4 cup tahini
1/4 cup lime juice
1/4 cup fresh cilantro
2 tsp maple syrup
1 small or 1/2 large jalapeño seeds removed and roughly chopped
2 cloves garlic
3-4 tbsp water or more as needed to thin
salt

Instructions

Preheat the oven to 400F.
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 at a light simmer. Remove from heat and let stand for 5 minutes. Remove lid and fluff with a fork.
1 cup quinoa
Boil some water on the stovetop or in a kettle. Add the thinly sliced onion to a bowl or glass container and add the vinegar and a pinch of salt. Pour boiled water over it until all of the onion is submerged and set aside to pickle.
1/2 red onion, 1/4 cup vinegar, salt
Add the cubed sweet potato to a large baking sheet or two if needed so as not to overcrowd the pan. Add 2 tsp oil, the paprika, chili powder and garlic powder. use your hands to mix. Roast for 30-35 minutes until browned and tender.
4-6 cups cubed sweet potato, 1 tsp paprika, 1/2 tsp chili powder, 1/2 tsp garlic powder, 2 1/4 tsp extra virgin olive oil
Add the remaining 1/4 tsp oil to the finely chopped chopped kale with a pinch of salt. Use your hands to massage the kale until softened and dark green, about 30-60 seconds.
6 cups lightly packed finely chopped kale
Add all of the dressing ingredients to a mini food processor or blender and blend until smooth. If needed, add a little more water 1 tbsp at a time to thin.
1/2 cup finely chopped cilantro, 1/4 cup tahini, 1/4 cup lime juice, 1/4 cup fresh cilantro, 2 tsp maple syrup, 1 small or 1/2 large jalapeño, 2 cloves garlic, 3-4 tbsp water, salt
Assemble the bowls by dividing the kale, quinoa, black beans, cilantro and sweet potatoes between 4 servings. Add desired amount of pickled onion to each. Sprinkle with 1 tbsp pumpkin seeds each and drizzle each with dressing. Serve with lime wedges if you like and enjoy your sweet potato bowl!
19 oz can black beans

Video

Notes

Assembled bowls can be stored in an airtight container in the fridge for up to 4 days. Leftovers can be enjoyed cold or reheated though it' s suggested to store the pickled red onion and dressing separately and store after reheating the bowls in the microwave.

Nutrition