Sweet Potato and Quinoa Bowl with Black Beans and Avocado

A vibrant and nourishing bowl packed with roasted sweet potato, fluffy quinoa, protein-rich black beans, creamy avocado, sweet corn, and a zesty lime dressing. Perfect for a healthy and satisfying lunch or light dinner.

Prep Time

15 minutes

Total Time

45 minutes

Calories

575 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.70/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

British

Cooking Style:

Roasting

Dietary:

Gluten-Free•Dairy-Free

Mood:

Comfort Food•Healthy

Ingredients

Servings

2mediumSweet Potato(peeled and diced into 1-inch cubes)

£1.20

1cupQuinoa(rinsed well)

£1.10

2cupsWater

115-ounce canBlack Beans(rinsed and drained)

£0.70

1cupCorn(frozen or fresh)

£0.60

2mediumAvocado(pitted and diced)

£1.80

2tablespoonsOlive Oil

£0.25

1teaspoonChili Powder

£0.10

0.5teaspoonCumin

£0.05

0.5teaspoonSalt(or to taste)

0.3teaspoonBlack Pepper(or to taste)

£0.05

3tablespoonsLime Juice(freshly squeezed)

£0.30

1tablespoonHoney(or maple syrup/agave for vegan)

£0.15

0.3cupFresh Cilantro(chopped, for garnish)

£0.50

Total Cost

£6.80

£1.70 per serving

Instructions

1.
Preheat oven to 400°F (200°C).
2.
In a large bowl, toss sweet potato cubes with 1 tablespoon of olive oil, chili powder, cumin, salt, and pepper. Spread in a single layer on a baking sheet.
3.
Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
4.
While sweet potatoes are roasting, cook the quinoa. Combine quinoa and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Fluff with a fork.
5.
Prepare the lime dressing: In a small bowl, whisk together lime juice, honey, and remaining 1 tablespoon of olive oil.
6.
In a large bowl, combine cooked quinoa, roasted sweet potatoes, black beans, and corn.
7.
Pour the lime dressing over the mixture and toss gently to combine.
8.
Divide the mixture among four bowls. Top each bowl with diced avocado and fresh cilantro.
9.
Serve immediately or chill for later.

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My Notes

Nutrition Information

Nutrition per serving (460g)

575 kcal / 2406 kJ

Carbs

75g

29% of RDA

Fat

27g

39% of RDA

Protein

17g

34% of RDA

Detailed Breakdown

Fibre

18 g

60% of RDA

Sugar

19 g

21% of RDA

Sodium

430 mg

19% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

For extra flavor, add a pinch of smoked paprika to the sweet potato seasoning.

Feel free to customize this bowl with other toppings like red onion, bell peppers, or a dollop of Greek yogurt (if not vegan).

Make a large batch of the quinoa and sweet potatoes ahead of time for easy meal prepping.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Cooking Equipment

Oven

Stovetop

Large Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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