Black bean, sweet potato, and quinoa power bowl

Hello hello! I’m about to make your lunch meal prep or meatless Monday dinner a LOT more exciting. I can’t get over the amazing combinations of flavors in this meal. Inheritance is currently my favorite coffee spot, and occasionally I stop to get lunch and work. I have to be honest—I’m not usually prone to meatless meals. I typically just find them to be unsatisfying or unfilling. But I tried their black bean grain bowl and it changed my mind! So so good and really filling and satisfying. I decided I needed to make it at home for dinner, and BOY DID I DELIVER!! Not trying to toot my own horn, just really excited about how delicious this meal is. 🤪

It’s got a lot of different components, but each one adds a different element—crunch, saltiness, sweetness, acidity, etc. So although it takes some time prepping all the ingredients, the result is totally worth it. And it could easily be doubled for lunches all week. Just keep the ingredients separate in your fridge and then combine when packing your lunch. If you need a significant source of protein to feel full/satisfied or just feel best having an animal source of protein, chicken or fajita steak would be a really addition. And can I just point out all of the beautiful colors below?!?! 😮😍

 
 

If you end up making this, I’d love to hear your thoughts. Tag me @DonutEatingDietitian on Instagram. Happy eating!!

Yield: 4-6
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Black bean, sweet potato, and quinoa power bowl

Black bean, sweet potato, and quinoa power bowl

This meatless meal is BURSTING with flavor and is perfect for a low budget dinner or lunch on the go.

Ingredients

  • 1 cup multicolored quinoa, uncooked
  • 2 cans black beans, undrained
  • 2-3 large sweet potatoes
  • Pickled red onions (see below)
  • Magic green sauce (see below)
  • Crumbled feta
  • 4 cups kale, chopped
  • Avocado oil, for roasting
  • 3/4 tsp onion powder
  • 3/4 tsp garlic powder
  • Salt and pepper
Pickled red onions
  • 1/2 red onion, thinly sliced
  • 1/3 cup apple cider vinegar
  • 2 Tbsp water
  • 1/2 tsp salt
Magic Green Sauce *adapted from Pinch of Yum
  • 3/4 cup cilantro
  • 3/4 cup parsley
  • 1/2-1 jalapeno
  • 1/2 avocado
  • 2 Tbsp pepitas
  • 1 lime, juiced
  • 1/2 tsp salt
  • 2 Tbsp olive oil 
  • water to thin

Instructions

Pickled onions
  1. Bring the apple cider vinegar, water, and salt to a boil. Pour into a glass jar or container and add the thinly sliced red onion. Let it set for at least 30 minutes to allow the onions to pickle and soften slightly.  
Magic Green Sauce
  1. Place all ingredients in a blender and blend until smooth. Add water as needed, but be careful about adding too much and making it runny. 
Rest of bowl
  1. Preheat oven to 425.
  2. Prep picked red onions according to directions. 
  3. Cut sweet potatoes into 1 inch cubes and toss with avocado oil, salt, and pepper. Roast in oven for 25 minutes, flipping halfway through, until potatoes are fully cooked and lightly browned and crispy. 
  4. Cook quinoa according to directions (I use a 1:2 quinoa:water ratio).
  5. Bring undrained black beans, onion powder, and garlic powder to simmer and cook until most of the water has evaporated and the black beans are thick and saucy. 
  6. Make magic green sauce in blender according to directions. 
  7. Chop kale and massage it with 1 Tbsp oil and 1/8 tsp salt. 
  8. Once all of the components are ready, assemble bowl with kale, potatoes, quinoa, pickled red onions, green sauce, and feta. 
  9. Enjoy!
Lunch, Recipe, Sweet potato, VegetablesAshley SmithKale, Sweet Potatoes, Quinoa, Meatless Meal, Black beansComment