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 flavour and are even better with the spicy, zesty, cilantro lime and jalapeno tahini sauce to bring it all together.
Ingredients
- 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
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.
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.
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.
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.
Step 5: Add the remaining 1/4 cup oil to the finely chopped kale with a pinch of salt. Massage with your hands for 30-60 seconds until softened.
Step 6: Assemble the bowls by dividing the kale, cilantro, black beans, quinoa, pumpkin seeds and sweet potato between 4 bowls. Add desired amount of pickled onions and drizzle with tahini sauce.
FAQs
You can store the assembled bowls in airtight containers in the fridge for up to 4 days. Ideally, store the dressing and pickled red onion separately and add after reheating your bowl, or, they can also be enjoyed cold.
More Vegan Bowls
Did you try this recipe? I’d love to hear about it! Scroll down to comment section below to leave your star rating and review.
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Prevent your screen from going dark
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Preheat the oven to 400F.
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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 at a light simmer. Remove from heat and let stand for 5 minutes. Remove lid and fluff with a fork.
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Boil some water on the stovetop or in a kettle. Add the thinly sliced onion to a bowl or glass container and add the vinegar and a pinch of salt. Pour boiled water over it until all of the onion is submerged and set aside to pickle.
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Add the cubed sweet potato to a large baking sheet or two if needed so as not to overcrowd the pan. Add 2 tsp oil, the paprika, chili powder and garlic powder. use your hands to mix. Roast for 30-35 minutes until browned and tender.
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Add the remaining 1/4 tsp oil to the finely chopped chopped kale with a pinch of salt. Use your hands to massage the kale until softened and dark green, about 30-60 seconds.
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Add all of the dressing ingredients to a mini food processor or blender and blend until smooth. If needed, add a little more water 1 tbsp at a time to thin.
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Assemble the bowls by dividing the kale, quinoa, black beans, cilantro and sweet potatoes between 4 servings. Add desired amount of pickled onion to each. Sprinkle with 1 tbsp pumpkin seeds each and drizzle each with dressing.
Assembled bowls can be stored in an airtight container in the fridge for up to 4 days. Leftovers can be enjoyed cold or reheated though it’ s suggested to store the pickled red onion and dressing separately and store after reheating.
Serving: 1bowl, Calories: 532kcal, Carbohydrates: 85g, Protein: 20g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 5g, Sodium: 622mg, Potassium: 1359mg, Fiber: 19g, Sugar: 7g, Vitamin A: 22471IU, Vitamin C: 47mg, Calcium: 221mg, Iron: 7mg
