Spicy Roasted Sweet Potato Quinoa Bowls.

Jam-packed with quinoa, feta, roasted sweet potatoes, kale, black beans, avocado, tomatoes, cilantro and a cilantro-basil vinaigrette make this the perfect easy lunch or dinner, or both! 


And the sweet potatoes and quinoa just keep coming!

It is a well known fact that you guys LOVE sweet potatoes and quinoa here on LOH, and it just so happen we love them just as much. In fact, I would say those are two of our favorite foods. Roast some sweet potatoes, cook quinoa, throw them in bowls with this chipotle honey vinaigrette and whatever fresh vegetables we have on hand and you’ve got our go-to dinner.

Oh but I am so crazy excited to tell you about this variation of my sweet potato-quinoa bowl. It’s kind of fancy, but not really. It’s looks a little elegant….maybe, but it’s really pretty simple, just a whole lot of the good stuff!


AKA spicy roasted sweet potatoes + creamy black beans + flavor packed quinoa + creamy avocado  + spicy jalapeños + cilantro (lots of cilantro), all mixed together in a big giant bowl.

I know, I know. This major flavor situation is REAL. And I love it!


What makes this bowl “fancy is the green quinoa and seasoned black beans. I make my green quinoa by mixing a cilantro vinaigrette with cooked quinoa. Lots of flavor and easy as that. For the black beans, it’s just a matter of dumping everything into a sauce pan and letting it get all warm and creamy. They could totally double as a dip for chips, but I love the extra layer of creamy texture it adds.

These bowls make the perfect meal for any night… not just meatless monday! There’s so much flavor you won’t even miss the meat. But if you are so obliged to do so, grilled chicken or steak would work.

Spicy Roasted Sweet Potato Quinoa Bowls

Jam-packed with quinoa, feta, roasted sweet potatoes, kale, black beans, avocado, tomatoes, cilantro and a cilantro-basil vinaigrette make this the perfect easy lunch or dinner, or both! 


For the Sweet potatoes:

  • 2 pounds sweet potatoes (3 to 4 medium sweet potatoes), peeled and sliced into 1-inch chunks
  • 2 tablespoons olive oil
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon sea salt

For the green quinoa:

  • 1/2 cup uncooked quinoa, rinsed
  • 1 cup low-sodium vegetable stock, or water
  • 1 shallot, roughly chopped
  • 1 1/2 cups tightly packed fresh cilantro leaves, stems removed (about 4 ounces)
  • 1/2 cup fresh basil, thinly sliced
  • 1 clove garlic
  • 1/2 teaspoons red pepper flakes
  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon salt
  • 1 tablespoon coconut oil

For the black beans:

  • 2 cans (14 ounces each) black beans or 3 cups cooked black beans, with their cooking liquid
  • 2 teaspoons ground cumin
  • ½ teaspoon chili powder
  • 1 teaspoon sherry vinegar or lime juice
  • Sea salt and freshly ground black pepper, to taste

For serving:

  • 1/4 cup pumpkin seeds
  • 1/2 pint cherry tomatoes, halved
  • 1 avocado, thinly sliced
  • 1 jalapeño, thinly sliced
  • 1/4 teaspoon olive oil
  • 1 avocado, pitted and sliced
  • Chopped cilantro
  • Crumbled feta (optional, not vegan)


Preheat oven to 425F degrees and line a large rimmed baking sheet with parchment paper. Set aside.

To make the sweet potatoes:

Toss the sweet potatoes in the olive oil, smoked paprika, cayenne, and salt until evenly coated. Transfer to prepared baking sheet and arrange in a single layer. Bake for 35-40 minutes or until sweet potatoes are tender and caramelizing on the edges.

To make the quinoa:

Add the quinoa and stock (or water) to a saucepan over high heat and bring it to a boil. Once boiling, reduce the heat to low and cover the pot. Cook for about 15 minutes, or until all the liquid is absorbed.

While quinoa is cooking, make the green sauce: combine shallot, cilantro, basil, garlic, red pepper flakes, olive oil, red wine vinegar, and salt in a high powder blender or food processor and blend for about 60 seconds until very smooth. Set aside until quinoa is done.

Once quinoa is cooked, fluff with a fork and stir in the coconut oil. Drizzle green sauce over top and stir to evenly distribute. Set aside until ready to assemble salads.

To make beans:

Transfer the beans and their cooking liquid (don’t drain the beans) to a medium pot. Stir in the cumin and chili powder and warm over medium heat. Once the beans are simmering, cover the beans and reduce heat to maintain a very gentle simmer until ready to assemble bowls.

To Assemble your bowls:

First add green quinoa, then use a slotted spoon to transfer beans to the bowls. Top with sweet potatoes and add a few slices of avocado, cherry tomatoes, and jalapeño slices to each bowl. Sprinkle with pumpkin seeds, cilantro and feta. Serve immediately.