Looking for a nutritious, satisfying meal that’s both colorful and delicious? These Sweet Potato and Avocado Quinoa Bowls have become my go-to recipe when I want something healthy yet filling. I love how the sweetness of roasted sweet potatoes combines with creamy avocado and protein-packed quinoa to create a perfectly balanced bowl that’s sure to become your new favorite.
Ingredients
- 2 medium sweet potatoes, cubed
- 1 cup quinoa, rinsed
- 2 ripe avocados, sliced
- 2 tablespoons olive oil
- 1 can black beans, drained and rinsed
- 2 cups fresh spinach
- 1 lime, juiced
- 1/2 red onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- Salt and pepper to taste
- Optional toppings: cilantro, pumpkin seeds, hot sauce
Instructions
- Preheat your oven to 425°F (220°C). Toss sweet potato cubes with 1 tablespoon olive oil, cumin, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, stirring halfway through, until tender and slightly crispy.
- While the sweet potatoes roast, combine quinoa with 2 cups water in a medium pot. Bring to a boil, then reduce heat and simmer covered for 15-20 minutes until water is absorbed and quinoa is fluffy.
- Heat remaining olive oil in a small pan over medium heat. Sauté red onion and garlic until softened, about 3-4 minutes.
- Warm black beans in a small saucepan over low heat, seasoning with a pinch of cumin and salt.
- Assemble your bowls by dividing the quinoa among 4 bowls. Top with roasted sweet potatoes, black beans, sautéed onions and garlic, fresh spinach, and sliced avocado.
- Finish with a squeeze of lime juice and your chosen toppings.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 bowls
Recipe Notes
For meal prep, roast the sweet potatoes and cook the quinoa ahead of time – they’ll keep well in the refrigerator for up to 3 days. Wait to cut the avocado until just before serving to prevent browning. The black beans can be substituted with chickpeas if you prefer, and you can use any greens you have on hand instead of spinach. To make this recipe even more filling, add a protein of your choice like grilled chicken or tofu.
For the best texture, make sure to rinse your quinoa before cooking – this removes any bitterness and helps achieve that perfect fluffy texture. If you’re short on time, you can use pre-cooked quinoa, though the homemade version usually tastes better. These bowls are naturally gluten-free and vegan, making them perfect for various dietary needs.
Sweet Potato and Avocado Quinoa Bowls
Ingredients
- 2 medium sweet potatoes cubed
- 1 cup quinoa rinsed
- 2 ripe avocados sliced
- 2 tablespoons olive oil
- 1 can black beans drained and rinsed
- 2 cups fresh spinach
- 1 lime juiced
- 1/2 red onion finely diced
- 2 cloves garlic minced
- 1 teaspoon cumin
- Salt and pepper to taste
- Optional toppings: cilantro pumpkin seeds, hot sauce
Instructions
- Preheat your oven to 425°F (220°C). Toss sweet potato cubes with 1 tablespoon olive oil, cumin, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, stirring halfway through, until tender and slightly crispy.
- While the sweet potatoes roast, combine quinoa with 2 cups water in a medium pot. Bring to a boil, then reduce heat and simmer covered for 15-20 minutes until water is absorbed and quinoa is fluffy.
- Heat remaining olive oil in a small pan over medium heat. Sauté red onion and garlic until softened, about 3-4 minutes.
- Warm black beans in a small saucepan over low heat, seasoning with a pinch of cumin and salt.
- Assemble your bowls by dividing the quinoa among 4 bowls. Top with roasted sweet potatoes, black beans, sautéed onions and garlic, fresh spinach, and sliced avocado.
- Finish with a squeeze of lime juice and your chosen toppings.
