Sweet Potato Southwestern Quinoa Bowl

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

Sweet Potato Southwestern Quinoa Bowl from www.whatsgabycooking.com (@whatsgabycookin)

Jam-packed with quinoa, feta, roasted sweet potatoes, 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 time of year, 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! And let’s not forget that this is super healthy! Which is exactly what I need after a decadent week over Thanksgiving!

Southwestern Sweet Potato Quinoa Bowl

Author: Gaby Dalkin
5 from 12 votes
Giant loaded bowls of super foods have become a specialty of mine – and this Sweet Potato Southwestern Quinoa Bowl totally fits the bill!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dinner, Lunch
Cuisine Southwestern
Servings 6 people

Ingredients
  

For the Bowls

  • 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 or feta cheese
  • Kosher salt pepper and red pepper flakes to taste

For the Sweet Potatoes

  • 2 medium sweet potatoes about 1½ pounds, sliced into small, ¼-inch cubes
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • teaspoons salt

1 recipe Cilantro Vinaigrette

    Instructions
     

    For the Sweet Potatoes

    • Preheat oven to 425 degrees F.
    • On a large baking sheet, toss together the cubed sweet potatoes, olive oil, salt, pepper and cumin and paprika. Once coated, evenly distribute the sweet potatoes on the baking sheet.
    • Transfer the sweet potatoes into the oven and roast for 25-30 minutes until they are fork tender.

    For the Bowls

    • Cook the quinoa according to the package directions. Set aside.
    • Toss the kale, olive oil, lime juice and salt in a large bowl and then divide into 4 bowls. In each bowl, add small groupings of the avocados, quinoa, black beans, cotija and sweet potatoes.
    • Season with salt, pepper and red pepper flakes and serve alongside the cilantro vinaigrette.

    Notes

    While this recipe teaches you how to make everything from scratch, it's also the perfect sort of recipe to use up leftover quinoa, potatoes, and anything else you want to add in.

    Nutrition Information

    Calories: 454kcal | Carbohydrates: 54g | Protein: 13g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 6mg | Sodium: 1179mg | Potassium: 1067mg | Fiber: 15g | Sugar: 4g | Vitamin A: 13161IU | Vitamin C: 34mg | Calcium: 166mg | Iron: 4mg
    Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

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

    31 Comments

    1. Absolutely *love* your cilantro vinaigrette!!!! I make it at least once a month: for those who shop at Aldi, their cilantro is 75 cents a bunch (at least in my area) and always really fresh.

      This bowl looks like it's got all my favorite things, will meal prep it for office lunches next week.

    2. 5 stars
      This recipe is just *chef's kiss*... I'd give 10 stars if I could! Stumbled across it a few months ago and it has been on a weekly rotation in my house ever since! Have yet to find a recipe from you that is not top notch. Thank you, Gaby!! <3

    3. 5 stars
      I know all Gaby recipes are going to be great, but this one really exceeded my expectations! It’s the perfect healthy weeknight dinner, and it’s great for lunches, too!

    4. 5 stars
      I am trying to eat less meat, and I didn't even notice its absence with this recipe. This bowl was so delicious, my sister and I both had seconds. Tons of flavor, hearty, but still really fresh. Will definitely make again.

    5. 5 stars
      My new fave from Gaby. I mean, look at the rave reviews going back to 2015. Thank you for making my life easier and more delicious Gaby.

    6. 5 stars
      I made these to have for lunches and and added the vinaigrette, feta & avocado right before serving. Absolutely delicious! I could eat this everyday. Definitely adding to my regular recipe rotation. Thanks WGC!

    7. 5 stars
      Just here to say if made this 4+ times in the past 4 weeks thank you sweet Gaby!

      For convenience since I have 2 little ones I have adapted the recipe with frozen quinoa and primal kitchen’s cilantro lime (not as good as homemade per recipe but pretty darn great!) and it takes about 20 min in all after getting 2 toddlers to bed and is so delicious. My husband add jalapeños and pepitas!

    8. Not totally enthusiastic when my daughter in law offered for me to pack some Of this dish for my lunch. Changed my mind after my first couple of bites. It was so satisfying and delicious.

    9. 5 stars
      GREAT!!!
      Did it just as written and loved it so much!!!
      Could you link the cilantro vinaigrette in the instructions? I just looked it up, but would be wonderful if it was linked. Thanks!!

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