These hearty and delicious Sweet Potato Quinoa Bowls with Green Chile Tahini Sauce are healthy, filling, and so flavorful! They’re easy to throw together and great for meal-prep lunches or a cozy dinner bowl. These Buddha-style bowls are packed with plant-based protein, and you can add as many extra veggies as you like.
I probably post a similar recipe to these Sweet Potato Quinoa Bowls a couple of times a month because I just love a big, hearty bowl full of plant-based protein! The Green Chili Tahini Sauce makes these bowls unique and adds so much flavor. This recipe is great for a meal-prep lunch, or a cozy dinner enjoyed with a side of tortilla chips.
Why You’ll Love These Healthy Sweet Potato Quinoa Bowls
- They’re easily customized – Besides the quinoa, sweet potato, and black beans, you can add any other toppings you like to these bowls. I like to add some fresh greens, avocado, and tomatoes.
- They’re great for meal prep – If you like meal-prep lunches, you can make this recipe on Sunday and enjoy it all week long with minimal effort.
- They’re cozy and perfect for fall weather – The weather is starting to cool down, which means a switch to warm, cozy meals. These quinoa bowls will make you feel happy and warm from the inside out.
Sweet Potato Quinoa Bowls Recipe Ingredients
- Sweet Potato – I used one medium-sized orange sweet potato or yam. You can use any color sweet potato you like. I like to peel mine and then cut it into bite-sized chunks. Feel free to leave the skins on.
- Quinoa – Quinoa is the base of these bowls. I love using quinoa because it’s pretty mild in flavor, easy to cook, and contains protein. Rice or another grain of choice can be substituted. Cauliflower rice can be used if you want to lower the amount of carbs in this recipe.
- Black Beans – I like to add a can of black beans to the sweet potato when it’s almost finished roasting. Black beans go well with sweet potato, but you can use pinto beans, chickpeas, or white beans if you prefer.
- Green Chile Tahini Sauce – The green chile sauce uses tahini, canned green Chile, garlic, lime juice, cilantro, cumin, and salt. It adds a nice creaminess while also adding delicious roasted green chile flavor.
- Optional Toppings – I also like to top my bowls with fresh veggies, like avocado, tomatoes, pico de Gallo, and fresh greens tossed in a simple oil and vinegar dressing. You can use any toppings you like!
How To Make Sweet Potato Quinoa and Black Bean Bowls with Green Chile Tahini
- Preheat the oven to 425 degrees F. Wash and dry your sweet potato well. If desired, you can also peel the skin off. Dice your sweet potato into small, bite-sized pieces and add them to a large baking sheet. Drizzle with 1 Tablespoon olive oil and season with 1/2 teaspoon salt, cumin, and paprika, as well as 1/4 teaspoon smoked paprika (optional).
- Toss together with your hands until the sweet potato is coated with the oil and spices. Place in the oven and roast until fork tender, about 20 minutes. Remove from the oven and add the black beans to the pan. Give everything a little mix and place back in the oven for about 5-7 minutes, until the black beans are heated through and the sweet potato is completely cooked.
- Make your quinoa while the sweet potatoes are roasting. Add one cup of dry quinoa to a fine mesh strainer and rinse well. Shake off all the excess water and add quinoa to a small pot. Cover with two cups of water, put the lid on, and place over medium heat. Once water comes to a boil, turn the heat down to the lowest it will go, and cook quinoa until all water has been absorbed, for about 15 minutes or so. Let the quinoa sit with the lid on until ready to use.
- Make the Green Chile Tahini Sauce: Add all sauce ingredients to a blender and turn on low speed. Slowly turn the speed up until it’s the highest it will go and blend dressing until smooth and creamy, about 30 seconds. Add in extra water, if needed.
- Assemble your bowls. To each bowl, add about 3/4 cup quinoa and a big spoonful of the sweet potato and black bean mixture. Next, add on any additional favorite toppings. I like to use avocado, tomatoes, or chunky salsa, and I quickly toss some greens with olive oil and vinegar. Drizzle over your green chile tahini sauce and enjoy. I sometimes like to top it with a sprinkle of salt, fresh cilantro, and a squeeze of fresh lime juice. Enjoy with a side of corn chips, if desired.
Quinoa Bowl Recipe Frequently Asked Questions
- Are these bowls gluten-free? Yes, quinoa is naturally gluten-free, and there are no other ingredients in this recipe that contain gluten.
- Is this recipe vegan? Yes, the sauce is made with tahini, so it adds some creaminess without using any vegan products.
- What can be substituted for the quinoa? You can instead use white or brown rice, cauliflower rice, farro, or another grain you prefer.
- What are some ideas for additional toppings? I like to use fresh greens tossed in a light dressing, cilantro, tomatoes, chunky salsa, hot sauce, corn salsa, avocado, or corn chips.
- How should these bowls be prepared for meal prep? If making this recipe for meal-prep lunches, lay out your meal-prep containers and add an equal amount of quinoa, sweet potato, black beans, and additional toppings to each one. You can either pre-dress each one or store your dressing on the side.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP.
Looking For More Healthy Vegetarian Quinoa Recipes?
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Quinoa and Edamame Salad with Ginger Tahini Dressing
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Sweet Potato Quinoa Bowls with Green Chile Tahini Sauce
- Total Time: 50 minutes
- Yield: 4 1x
- Diet: Vegan
Description
These hearty and delicious Sweet Potato Quinoa Bowls with Green Chile Tahini Sauce are healthy, filling and full of so much flavor! They’re easy to throw together and great for meal prep lunches or a cozy dinner bowl. These buddha style bowls are packed with plant based protein and you can add as many extra veggies as you like!
Ingredients
Scale
- 1 cup dry quinoa
- 1 medium-large sized sweet potato, about 3 cups once diced
- 1 tablespoon olive oil, or oil of choice
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon smoked paprika, optional
- 1 (15 oz) can black beans, drained, rinsed and padded dry
- Optional toppings: avocado, cilantro, mixed greens, onion, jalapenos, salsa, hot sauce, fresh tomatoes, tortilla chips, etc…
Green Chile Tahini Sauce
- 1/3 cup tahini
- 1 tablespoon olive oil
- 2 (4 oz) cans roasted, diced green Chile peppers (or one larger can if you can find one)
- 2 cloves garlic, roughly chopped
- 3 tablespoons fresh lime juice, about 1 large lime or 2 smaller ones
- 1/3 cup fresh cilantro leaves
- 1/2 teaspoon cumin
- 1/2 teaspoon salt, or more if desired
- 1/4 teaspoon black pepper
- 1/4 cup water, or more if needed
Instructions
- Pre-heat oven to 425 degrees F. Wash and dry your sweet potato well. If desired, you can also peel the skin off. Dice your sweet potato into small, bite sized pieces and add them to a large baking sheet. Drizzle with 1 tablespoon olive oil and season with 1/2 teaspoon salt, cumin and paprika, as well as 1/4 teaspoon smoked paprika (optional).
- Toss together with your hands, until sweet potato is coated with the oil and spices. Place in the oven and roast until fork tender, about 20 minutes. Remove from the oven and add the black beans to the pan. Give everything a little mix and place back in the oven for about 5-7 minutes, until black beans are heated through and sweet potato is completely cooked.
- Make your quinoa while the sweet potatoes are roasting. Add one cup dry quinoa to a fine mesh strainer and rinse well. Shake off all the excess water and add quinoa to a small pot. Cover with two cups of water, put the lid on and place over medium heat. Once water comes to a boil, turn the heat down to the lowest it will go and cook quinoa until all water has been absorbed, about 15 minutes or so. Let quinoa sit with the lid on until ready to use.
- Make the Green Chile Tahini Sauce. Add all sauce ingredients to a blender and turn on low speed. Slowly turn the speed up until it’s the highest it will go and blend dressing until smooth and creamy, about 30 seconds. Add in extra water, if needed.
- Assemble you’re bowls. To each bowl, add about 3/4 cups quinoa, and a big spoonful of the sweet potato and black bean mixture. Next, add on any additional favorite toppings. I like to use avocado, tomatoes or chunky salsa and some greens that I quickly toss with olive oil and vinegar. Drizzle over your green Chile tahini sauce and enjoy! I sometimes also like to top with a sprinkle of salt, fresh cilantro and a squeeze of fresh lime juice. Enjoy with a side of corn chips, if desired.
Notes
Let me know if you have questions on additional toppings to use in these bowls!
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner, vEgan
- Method: Oven, Blender
- Cuisine: American
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