Southwestern Quinoa Bowl

Giant loaded bowls of super foods have become a specialty of mine – and this Southwestern Sweetpotato Quinoa Bowl totally fits the bill!

Southwestern Sweetpotato Quinoa Bowl from is the perfect superfood salad! (@whatsgabycookin)

Jam-packed with quinoa, feta, roasted California sweetpotatoes, kale, black beans, avocado and a cilantro vinaigrette make this the perfect lunch or dinner, or both! I’m all about keeping things easy this summer, so making a giant salad for myself for lunch that can double as dinner when Thomas gets home is my kinda meal! Plus I keep my cilantro vinaigrette in the fridge on a weekly basis so it makes things quite easy when it’s time to put the salad together!

Southwestern Sweetpotato Quinoa Bowl from is the perfect superfood salad! (@whatsgabycookin)

And let’s not forget that this is totally bikini body friendly! Which is exactly what I need after a decadent 2 weeks in Europe! Bring on the super foods, vitamins, minerals and all the other fantastic things that come alongside all the sweetpotatoes and other ingredients in this salad! Recipe below… happy cooking!

Southwestern Sweetpotato Quinoa Bowl

Yield: Serves 6-8

Southwestern Sweetpotato Quinoa Bowl


    For the Bowl
  • 1 cup quinoa
  • 1 bunch kale, finely sliced
  • 2 tablespoons olive oil
  • 1 medium lime, juiced
  • ½ teaspoon salt
  • 2 Avocados
  • 1 14 ounce can black beans, rinsed and drained
  • ¼ cup crumbled cotija cheese
  • Kosher salt, pepper and red pepper flakes to taste
  • For the Sweetpotatoes
  • 2 medium California sweetpotatoes (about 1½ pounds), sliced into small, ¼-inch cubes
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1½ teaspoons salt


    For the Sweetpotatoes
  1. Preheat oven to 425 degrees F.
  2. On a large baking sheet, toss together the cubed California sweetpotatoes, olive oil, salt, pepper and cumin and paprika. Once coated, evenly distribute the sweetpotatoes on the baking sheet.
  3. Transfer the California sweetpotatoes into the oven and roast for 25-30 minutes until they are fork tender.
  4. For the Bowl
  5. Cook the quinoa according to the package directions. Set aside.
  6. Toss the kale, olive oil, lime juice and salt in a large bowl and then add small groupings of the avocados, quinoa, black beans, cotija and sweetpotatoes. Season with salt, pepper and red pepper flakes and serve alongside the cilantro vinaigrette.

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking

** This post is brought to you by California Sweetpotatoes. All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for What’s Gaby Cooking**

Don't know what to make,
or how to make it?
I've got you covered! Check out all my recipes here
recipe index


  1. Love this! It also makes me feel less weird about my go to dinner of late (sweet potato stuffed with avocado, black beans, and feta cheese). I’m not the only one who loves this combination of super foods. 🙂

  2. this salad looks absolutely delicious- just the kind of fresh and healthy meals you want all summer!

  3. I am obsessed with quinoa bowls! I love the sweet potatoes in this salad. I’ll have to add this recipe to my quinoa bowl routine.

  4. BEST dressing EVER!!! Thanks Gabby! The salad was amazing too. But the cilantro vinaigrette was amazing. I added more vinegar than the recipe said, and one packet of Truvia, but this dressing would be great on fish or tacos, or anything. Love it.

Leave a Reply

Your email address will not be published. Required fields are marked *