Black Bean and Quinoa Sweet Potato Stuffed Bowls (Vegan)

Black Bean and Quinoa Sweet Potato Stuffed Bowls (Vegan) are one of Chef Emma’s favorite “Sunday reset” recipes, born from a night when her pantry held only beans, quinoa, and a few sweet potatoes.

She roasted the potatoes until caramelized, simmered black beans with garlic and spices, and tossed everything into big bowls with crunchy toppings—and her family begged her to write the recipe down.

Black Bean and Quinoa Sweet Potato Stuffed Bowls (Vegan)

High-protein vegan grain bowls with roasted sweet potatoes, quinoa, seasoned black beans, fresh toppings, and lime-tahini sauce. Perfect for meal prep and customizable with pinto beans or white beans.

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Ingredients Equipment Method Notes

Ingrédients

  

• 2 large sweet potatoes peeled and cubed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup dry quinoa rinsed
• 2 cups water or vegetable broth
• 2 cans 15 oz black beans, drained and rinsed
• 1 tbsp olive oil
• 1/2 medium yellow onion diced
• 3 cloves garlic minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 tsp dried oregano
• 1/4 –1/2 tsp salt to taste
• Juice of 1/2 lime
• 1/4 cup tahini
• Juice of 1 lime
• 1 small clove garlic minced
• 2 –4 tbsp warm water
• 1/2 tsp maple syrup optional
• 1/4 tsp salt
• 1 avocado sliced
• 1 cup shredded cabbage
• 1 cup baby spinach or mixed greens
• Cilantro green onions, lime wedges for serving

Equipment

• Large baking sheet, parchment paper, saucepan with lid, large skillet, mixing bowls, cutting board, knife, measuring cups and spoons, whisk.

Method

 

1. Preheat oven to 425°F. Toss sweet potato cubes with 2 tbsp olive oil, smoked paprika, cumin, chili powder, garlic powder, salt, and pepper. Spread on baking sheet and roast 25–30 minutes, flipping halfway, until tender and caramelized.
2. Rinse quinoa. Combine quinoa and water or broth in saucepan. Bring to a boil, cover, reduce heat, and simmer 15 minutes. Turn off heat and let stand covered 5 minutes, then fluff.
3. Heat 1 tbsp olive oil in skillet over medium heat. Sauté onion 3–4 minutes until softened. Add garlic and cook 30 seconds. Stir in black beans, cumin, chili powder, smoked paprika, oregano, salt, and a splash of water. Simmer 5–7 minutes, then stir in lime juice and adjust seasoning.
4. In a small bowl, whisk tahini, lime juice, garlic, salt, and maple syrup. Add warm water 1 tbsp at a time until smooth and pourable.
5. Assemble bowls: divide quinoa among 4 bowls, top with roasted sweet potatoes and black beans, then add cabbage, greens, avocado, and herbs. Drizzle with lime-tahini sauce and serve with lime wedges.

Notes

Swap part or all of the black beans with pinto beans or white beans. For stronger flavor, use cuban-style black beans. For oil-free, roast and sauté with broth instead of oil. Bowls keep up to 4 days refrigerated; store sauce separately.

Calories: ~520
Protein: ~18–20g

Today, these high-protein vegan bowls are a go‑to for meal prep, busy work nights, and anyone craving comfort food that still feels light and energizing.

These bowls are endlessly customizable. You can spotlight classic black beans, experiment with pinto beans, or fold in white beans for extra creaminess. Add crisp greens, avocado, and tangy lime-tahini sauce, and you have a balanced, fiber-rich bowl that delivers complete protein from quinoa and legumes—no animal products needed. They’re hearty enough for omnivores yet gentle on the budget, making them a smart staple for families who want more plant-based dinners.

Summary

These Black Bean and Quinoa Sweet Potato Stuffed Bowls (Vegan) feature:

• Roasted sweet potato cubes seasoned with smoked paprika and cumin
• Fluffy quinoa as a complete-protein grain base
• Savory skillet black beans cooked with onion, garlic, and spices
• Fresh toppings like avocado, red cabbage, cilantro, and lime
• A creamy, dairy-free lime-tahini or avocado-lime sauce

Each bowl offers a balance of complex carbs, fiber, and plant protein. The recipe is naturally vegan, gluten-free, and easy to adapt with trends like cuban black beans, green bean recipes on the side, or swapping in white beans for variety.

Equipment

• Large baking sheet
• Parchment paper (optional, for easy cleanup)
• Medium saucepan with lid (for quinoa)
• Large skillet (for beans)
• Mixing bowls (1–2)
• Cutting board and sharp knife
• Measuring cups and spoons
• Whisk or small blender (for sauce)

Ingredients

For the Bowls

• 2 large sweet potatoes, peeled and cut into 1‑inch cubes
• 2 tablespoons olive oil (or avocado oil)
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon salt, plus more to taste
• ¼ teaspoon black pepper
• 1 cup dry quinoa, rinsed
• 2 cups water or low-sodium vegetable broth
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 tablespoon olive oil
• ½ medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ¼ teaspoon dried oregano
• ¼–½ teaspoon salt, to taste
• Juice of ½ lime

For the Lime-Tahini Sauce

• ¼ cup tahini
• Juice of 1 lime
• 1 small clove garlic, minced or grated
• 2–4 tablespoons warm water (to thin)
• ½ teaspoon maple syrup or agave (optional, for balance)
• ¼ teaspoon salt

Toppings (Customize)

• 1 avocado, sliced or diced
• 1 cup shredded red cabbage or green cabbage
• 1 cup baby spinach or mixed greens
• Fresh cilantro or parsley, chopped
• Sliced green onions
• Lime wedges
• Crushed tortilla chips or pepitas (optional, for crunch)

Optional Bean Variations

• Replace 1 can of black beans with 1 can pinto beans
• Use cooked cuban black beans (spiced with cumin, oregano, and bay leaves) instead of plain black beans
• Add ½ can white beans for creamier texture

Directions

Step 1: Roast the Sweet Potatoes

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss sweet potato cubes with olive oil, smoked paprika, cumin, chili powder, garlic powder, salt, and pepper.
3. Spread in a single layer on the baking sheet, leaving space between pieces so they roast rather than steam.
4. Roast for 25–30 minutes, flipping once halfway, until edges are caramelized and centers are tender.

Step 2: Cook the Quinoa

1. While the sweet potatoes roast, rinse quinoa under cold water in a fine-mesh strainer.
2. Combine quinoa and water (or broth) in a saucepan. Bring to a boil over medium-high heat.
3. Reduce heat to low, cover, and simmer 15 minutes, or until liquid is absorbed.
4. Turn off heat and let stand, covered, 5 minutes. Fluff with a fork.

Step 3: Prepare the Black Beans

1. Heat olive oil in a large skillet over medium heat.
2. Add diced onion and cook 3–4 minutes, stirring, until softened and translucent.
3. Stir in garlic and cook 30 seconds until fragrant.
4. Add black beans, cumin, chili powder, smoked paprika, oregano, and salt. Stir to coat the beans in spices.
5. Add a splash of water (2–3 tablespoons) to keep beans moist. Simmer 5–7 minutes, stirring occasionally, until hot and slightly thickened.
6. Squeeze in lime juice and taste. Adjust seasoning with more salt or lime as needed.

Variation: For cuban black beans, add a bay leaf, a pinch of ground coriander, and a bit of tomato paste while simmering. Remove bay leaf before serving.

Step 4: Make the Lime-Tahini Sauce

1. In a small bowl, whisk tahini, lime juice, garlic, salt, and maple syrup (if using).
2. Slowly whisk in warm water, 1 tablespoon at a time, until sauce is creamy and pourable.
3. Taste and adjust with more lime or salt. The sauce should be tangy and slightly nutty.

Step 5: Assemble the Bowls

1. Divide quinoa among 4 bowls.
2. Top each with roasted sweet potatoes and a generous scoop of black beans.
3. Add shredded cabbage, greens, avocado, and any additional toppings.
4. Drizzle with lime-tahini sauce.
5. Finish with fresh cilantro, green onions, and a squeeze of lime.

Tips and Variations

Flavor Boosters

• Add a spoonful of salsa or pico de gallo for brightness.
• Sprinkle bowls with nutritional yeast for a cheesy, vegan boost.
• Use cuban black beans for deeper, garlicky flavor.

Bean & Grain Swaps

• Substitute part of the black beans with pinto beans for a softer, earthy bite.
• Fold in white beans with the black beans to create a creamier bean mixture.
• Swap quinoa with brown rice, farro (not gluten-free), or a blend of quinoa and wild rice.

Extra Veggie Ideas

• Roast broccoli, cauliflower, or Brussels sprouts on a second tray.
• Add quickly sautéed green beans with garlic if you want to incorporate more green bean recipes into your week.
• Mix in corn kernels or diced bell peppers for extra color and sweetness.

Meal Prep Tips

• Store components separately: quinoa, beans, roasted sweet potatoes, sauce, and toppings.
• Keep sauce in a small jar and thin with a teaspoon of water if it thickens in the fridge.
• These bowls keep well for 4 days; assemble just before eating to maintain texture.

Nutrition Facts (in table)

Approximate per bowl (without optional crunchy toppings):

Nutritional Highlights

These Black Bean and Quinoa Sweet Potato Stuffed Bowls (Vegan) deliver a complete protein profile thanks to the combination of quinoa and beans. The high fiber content from legumes, quinoa, and vegetables supports digestion and long-lasting fullness. Sweet potatoes provide complex carbs and beta-carotene, while avocado and tahini contribute heart-healthy fats.

Dietitian Tips

Dietitians often recommend pairing legumes with whole grains, like black beans and quinoa, to build a satisfying vegan protein base. To reduce sodium, cook dried black beans from scratch and use no‑salt-added broth. For blood-sugar-friendly meals, keep portions of quinoa steady and load up on non-starchy vegetables and greens.

FAQs « 6 Frequently Asked Questions »

1. Can I use pinto beans instead of black beans?
Yes. Pinto beans work beautifully and give a creamier texture. You can replace all or half of the black beans with pinto beans without changing the rest of the recipe.

2. Are these bowls good for meal prep?
Absolutely. Cook quinoa, beans, and sweet potatoes ahead of time and store them in separate containers. Assemble bowls and add sauce just before eating to keep everything fresh.

3. How can I make the recipe oil-free?
Roast sweet potatoes on parchment with vegetable broth or aquafaba instead of oil, and sauté onions in a splash of water. The bowls will still be flavorful, just lower in fat.

4. What can I use instead of tahini in the sauce?
You can substitute cashew butter, almond butter, or a blended avocado-lime sauce. If using nut butters, thin with extra water to reach a drizzleable consistency.

5. Can I serve these bowls cold?
Yes. They’re delicious warm, room temperature, or chilled. For cold bowls, let all components cool and then assemble with extra crisp veggies for contrast.

6. How do I add more protein?
Use extra quinoa, increase the black beans, or add a scoop of white beans into the bean mixture. You can also sprinkle hemp seeds over the finished bowls for a protein and omega-3 boost.

Conclusion

Black Bean and Quinoa Sweet Potato Stuffed Bowls (Vegan) are a flexible, nourishing way to bring more plant-based meals into your week. With a base of quinoa, seasoned black beans, and roasted sweet potatoes, plus endless topping options, each bowl feels fresh and exciting. Whether you lean into pinto beans, cuban black beans, green bean recipes on the side, or even a mix with white beans, this recipe adapts to your pantry and your taste. Keep it in your regular rotation for a comforting, high-fiber, high-protein dinner that’s as good for your body as it is for your taste buds.

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