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Vegan black bean and quinoa sweet potato stuffed bowl topped with avocado, cabbage, and lime wedge

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