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Close-up of a black bean sweet potato protein bowl with seasoned roasted sweet potato cubes, black beans, fluffy quinoa, sweet corn, cherry tomatoes, lettuce, shredded cheese, fresh herbs, and creamy white dressing in a matte black bowl on rustic wood.

Black Bean Sweet Potato Protein Bowl

Nesting Lane
Black Bean Sweet Potato Protein Bowl is a healthy, high protein vegetarian dinner with Mexican-inspired flavors, perfect for lunch or meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican-Inspired
Servings 4

Equipment

Baking Sheet with Parchment Paper.
Large Mixing Bowl
Medium Skillet
Cutting Board
Sharp Knife
Wooden Spoon
Small Bowl
Whisk

Ingredients
 

For the Sweet Potatoes:

For the Black Beans:

  • 2 teaspoon olive oil
  • ½ cup yellow onion diced
  • 2 cloves garlic minced
  • 2 cans (15 ounces each) black beans drained and rinsed
  • ½ cup frozen corn thawed
  • ½ teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ¼ teaspoon salt
  • 2 tablespoon water
  • 1 tablespoon fresh lime juice

For the Bowls:

  • 2 cups cooked quinoa
  • 2 cups chopped romaine lettuce
  • 1 cup cherry tomatoes halved
  • ½ cup shredded reduced-fat Mexican blend cheese
  • ¼ cup sliced green onions
  • ¼ cup chopped fresh cilantro

For the Lime Yogurt Sauce:

  • ¾ cup plain nonfat greek yogurt
  • 2 tablespoon fresh lime juice
  • 1 tablespoon water
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground cumin
  • ⅛ teaspoon salt

Instructions
 

  • Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
  • Place the cubed sweet potatoes in a large mixing bowl. Add 2 teaspoons olive oil, 1 teaspoon chili powder, ½ teaspoon cumin, ½ teaspoon smoked paprika, ¼ teaspoon garlic powder, ¼ teaspoon salt, and black pepper. Toss to coat.
  • Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet.
  • Roast for 25 to 30 minutes, stirring halfway through, until tender and lightly browned.
  • Heat 2 teaspoons olive oil in a medium skillet over medium heat. Add the onion and cook for 3 to 4 minutes, stirring occasionally, until softened.
  • Add the minced garlic and cook for 30 seconds, stirring frequently.
  • Add the black beans, corn, remaining chili powder, cumin, smoked paprika, salt, and 2 tablespoons water. Cook for 5 to 6 minutes, stirring occasionally, until heated through.
  • Remove the skillet from the heat and stir in 1 tablespoon lime juice.
  • In a small bowl, whisk together the Greek yogurt, 2 tablespoons lime juice, 1 tablespoon water, garlic powder, cumin, and salt until smooth.
  • Divide the cooked quinoa, roasted sweet potatoes, black bean mixture, romaine lettuce, and cherry tomatoes evenly among 4 serving bowls.
  • Sprinkle each bowl with shredded cheese, green onions, and cilantro.
  • Drizzle the lime yogurt sauce over each bowl and serve.

Notes

Tips and Tricks

Dry the Sweet Potatoes - Pat the cubed sweet potatoes dry before seasoning if they have excess moisture. This helps them brown instead of steam.
Use Cooked Quinoa - Prepare the quinoa ahead of time or use refrigerated precooked quinoa to save time.
Adjust the Spice - The seasoning is fairly mild. Add a pinch of cayenne pepper or a little hot sauce if you prefer more heat.
Keep the Sauce Thick - Greek yogurt varies in consistency. If the sauce is too thick to drizzle, stir in a little additional water.

Storing and Reheating

Refrigerator - Store the cooked sweet potatoes, black bean mixture, and quinoa in airtight containers in the refrigerator for up to 4 days. Keep the lettuce, tomatoes, cheese, and yogurt sauce in separate containers.
Freezer - Freeze the cooked sweet potatoes, black beans, and quinoa in freezer-safe containers for up to 2 months for best quality. Freeze without the fresh vegetables, cheese, or yogurt sauce.
Microwave - Place the sweet potatoes, black beans, and quinoa in a microwave-safe bowl. Cover loosely and heat in 30 to 60-second intervals, stirring between intervals, until hot throughout. Add the fresh toppings and sauce after reheating.
Oven - Reheat the sweet potatoes on a baking sheet at 375°F for approximately 10 to 15 minutes, or until heated through. Warm the beans and quinoa separately.
Yogurt Sauce - Refrigerate the sauce in an airtight container for up to 3 to 4 days. Stir before serving. Do not heat the sauce.

Nutrition

Calories: 525kcalCarbohydrates: 86gProtein: 26gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 11mgSodium: 580mgPotassium: 1364mgFiber: 19gSugar: 9gVitamin A: 18970IUVitamin C: 20mgCalcium: 324mgIron: 6mg
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