Sweet Potato Black Bean Bowls

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Enjoy these vegan sweet potato black bean bowls with quinoa, kale, pickled red onion and cilantro lime tahini sauce for a delicious plant-based meal you can make in 45 minutes.








Sweet potato, kale, quinoa, and legumes are some of my favorite ingredients for healthy bowls. They’re packed with micronutrients, fiber, and plant-based protein, and they’re versatile enough to mix and match in countless ways.


You can also try them in these Sweet Potato Buddha Bowls, Sweet Potato Tofu Bowls, Vegan Quinoa Power Bowls and Vegan Quinoa Grain Bowls.


They’re also perfect together in these sweet potato bowls! They’ve got lots of flavor and are even better with the spicy, zesty, cilantro lime and jalapeno tahini sauce to bring it all together.




Ingredients




All the ingredients for making a sweet potato quinoa black bean bowl with kale gathered in various bowls on a marble cutting board.



  • Sweet Potato: Sweet potato or yam both work.

  • Kale: Any variety of kale is suitable. You could swap for spinach if needed.

  • Black Beans: Swap for pinto beans or kidney beans.

  • Quinoa: Swap for any whole grain you enjoy such as farro or brown rice.

  • Tahini: The dressing is tahini-based but I’ve listed some alternatives below.

  • Jalapeno: Omit or reduce the jalapeno from the dressing if you’re sensitive to spice.



This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.



Step-by-Step Instructions






Cooked quinoa in a pot.

Step 1: Add the quinoa to a medium pot with 2 cups water. Bring to a boil then reduce heat to low, cover and cook for 15 minutes. Remove from heat and let stand 5 minutes. Remove lid and fluff with a fork.





Thinly sliced red onion in water in a bowl.

Step 2: Add the thinly sliced red onion to a bowl or any container with the vinegar and a pinch of salt. Pour enough boiling water in to submerge all the onion.








Roasted sweet potato cubes on a baking sheet.

Step 3: Add the cubed sweet potato to a large baking sheet or two sheets if needed so they’re not over crowded. Add the spices, 2 tsp oil, salt and pepper and mix with your hands. Roast for 30-35 minutes until tender and browned.





Green creamy tahini dressing in a small food processor container.

Step 4: Add all of the dressing ingredients to a mini food processor or blender and blend until completely smooth. Mix in a little extra water if needed to thin.








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