This Black Bean Sweet Potato Bowl is the kind of dinner that comes together from pantry and freezer staples, then tastes like you actually planned ahead. Roasted sweet potato, fluffy quinoa, creamy avocado, and tangy kimchi cover every texture you want in a bowl. It's a solid pick for busy weeknights because most of the components can be made in advance and assembled in minutes.
About 35 minutes start to finish, with most of that being hands-off roasting time.
Per serving (makes 2): 638 cal · 20.4g protein · 74.5g carbs · 31.6g fat
Ingredients
- 2 cup sweet potato
- 1.5 cup black beans
- 1 cup avocado
- 1 cup kimchi
- 1 cup quinoa
- 1/4 cup pumpkin seeds
- 2 tbsp lime juice
- 1 tbsp olive oil
Instructions
- Cube sweet potato and roast at 425F with olive oil until tender, about 25 minutes.
- Cook quinoa in salted water until fluffy, about 15 minutes.
- Warm black beans in a small pan with a pinch of salt.
- Slice avocado and squeeze lime juice over it.
- Build bowls with quinoa, sweet potato, black beans, avocado, and kimchi.
- Top with pumpkin seeds and an extra squeeze of lime.
Meal prep & storage
Roast a double batch of sweet potato and cook extra quinoa on Sunday; both keep well in airtight containers in the fridge for up to 4 days. Black beans can be portioned and stored the same way, or frozen for up to 2 months. Reheat quinoa, sweet potato, and beans together in the microwave for about 90 seconds, then add cold avocado, kimchi, and pumpkin seeds fresh at serving time.
Swaps
Swap quinoa for brown rice, farro, or millet if that's what you have on hand. Pinto or kidney beans work in place of black beans, and sunflower seeds or chopped almonds can stand in for pumpkin seeds. If kimchi isn't your thing, try quick-pickled red onions or a spoonful of sauerkraut for a similar tangy bite.
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