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A colorful quinoa sweet potato bowl with black beans, kale, and avocado drizzled with tahini dressing.
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Quinoa Sweet Potato Bowl

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings
Calories: 450kcal

Ingredients

  • 1 cup white quinoa
  • 2 cups wate r
  • 2 large sweet potatoes, cubed into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 can (15 oz) black beans, drained and rinsed
  • 4 cups baby kale or spinach
  • 1 large avocado , sliced
  • 1/4 cup tahin i
  • 2 tablespoons lemon juice
  • 1 tablespoon maple syrup
  • 2 tablespoons warm water

Instructions

  • Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
  • Toss cubed sweet potatoes with olive oil, smoked paprika, salt, and pepper on a parchment-lined baking sheet.
  • Roast sweet potatoes for 25 to 30 minutes until tender and slightly browned, tossing halfway through.
  • Rinse quinoa under cold water. 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 water is absorbed.
  • Remove quinoa from heat and let sit covered for 5 minutes, then fluff with a fork.
  • In a small bowl, whisk together tahini, lemon juice, maple syrup, and warm water until smooth to create the dressing.
  • Lightly steam or sauté baby kale until just wilted.
  • Divide quinoa into four bowls. Top with roasted sweet potatoes, black beans, wilted kale, and avocado slices.
  • Drizzle with the prepared tahini dressing before serving.