This Sweet Potato Black Bean Bowl is the kind of meal that quietly earns a spot in your weekly rotation. Roasted sweet potatoes, fluffy quinoa, warm black beans, and creamy yogurt come together in one bowl that packs real staying power. It's built for busy weeks because every component holds up beautifully in the fridge and comes together fast at mealtime.
About 40 minutes start to finish, with most of that being hands-off roasting time.
Per serving (makes 4): 459 cal · 17.9g protein · 62.6g carbs · 16.4g fat
Ingredients
- 3 cups black beans
- 4 cups sweet potato
- 1 cup quinoa
- 1 cup greek yogurt
- 1 cup avocado
- 2 tbsp lime juice
- 2 tbsp olive oil
- 2 tsp cumin
Instructions
- Cube sweet potato, toss with olive oil and cumin, roast at 425F for 25 minutes.
- Cook quinoa in 2 cups water until fluffy.
- Warm black beans with a pinch of salt.
- Divide quinoa, beans, and sweet potato into 4 containers.
- Top each with greek yogurt, sliced avocado, and a squeeze of lime.
Meal prep & storage
Roast the sweet potatoes and cook the quinoa and beans in one go, then divide everything into four containers and refrigerate for up to 4 days. Keep the avocado and lime separate and add them fresh when serving so the avocado stays green and the yogurt stays cool. To reheat, microwave the quinoa, beans, and sweet potato together for 1 to 2 minutes, then top with yogurt, avocado, and a squeeze of lime.
Swaps
Swap the black beans for pinto or kidney beans, or use shredded chicken if you want a leaner protein. Coconut yogurt or a drizzle of tahini works as a dairy-free stand-in for the greek yogurt. Brown rice or farro can step in for quinoa without changing the character of the bowl.
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