Sweet Potato Quinoa Bowl Recipe (2024)

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Published on June 28, 2021 · Updated on April 12, 2022 · By Aysegul Sanford

This Sweet Potato Quinoa Bowl strikes a perfect balance between healthy, hearty, and absolutely delicious! Oven-roasted sweet potatoes, tangy yogurt tahini dressing, and fluffy quinoa come together in less than 30 minutes to make this quinoa bowl recipe.

With such simple, nutritious, and flavorful ingredients, this Instagram-worthy dish looks as spectacular as it tastes.

Yields: 4 servings

Prep Time: 15 minutes mins

Cook Time: 20 minutes mins

Total: 35 minutes mins

Jump to Recipe

This quick and easy to make Quinoa and Sweet Potato recipe is easily one of the most popular quinoa recipes on this website. Packed with all-natural ingredients, like oven-roasted sweet potatoes and garden-fresh greens, this dish is something you’ll enjoy and feel good about.

Even better, this fresh quinoa bowl recipe is topped with a yogurt tahini sauce that perfectly balances creamy and zesty Mediterranean flavors. Foodies and picky eaters alike will want second helpings of this 30-minute meal. Serve it as a filling and healthy lunch or a side dish with dinner.

Once you fall in love with this quinoa sweet potato bowl, you won’t be able to resist my other easy quinoa recipes. For spicy Mexican taste, try out my Quinoa Mexican Bowl or Quinoa Tacos. For a weekday meal guaranteed to please, you’ll adore my Butternut Squash Quinoa Bowl and Quinoa Power Bowl.

Table of Contents show

Why Should You Make This Recipe

There are so many reasons why this sweet potato black bean quinoa recipe is a fan favorite. Here are just a few things to love about this satisfying and delicious recipe:

This filling yet nutritious quinoa bowl comes together in just 30 minutes, making it the perfect dinner for even your busiest Tuesday nights.
Bursting with deep orange, creamy white, and verdant green, this stunning meal will be a hit at the table and on Instagram.
You can serve this dish as a sweet potato quinoa salad or as a quinoa bowl, depending on how many greens you add.
This vegetarian recipe can be made into a vegan sweet potato bowl or a meat-lover’s dream dish with just a few small changes. More on that below!
Perfect for meal prep. Simply prep all components of the recipe, assemble right before serving, and enjoy throughout the week.

Ingredients

Only the most nutritious, flavorful, and simple ingredients are used to make this sweet potato grain bowl.

The dressing: For the yogurt tahini dressing, gather plain Greek yogurt, tahini, lemon juice, minced garlic, ground cumin, kosher salt, and black pepper.

Quinoa: For the grain of this quinoa bowl, gather quinoa, water, and kosher salt. Any quinoa can be used—black quinoa, white quinoa, red quinoa, or even tri-color quinoa! Whatever kind you use, just be sure to rinse your quinoa before cooking.
Veggies: For the roasted veggies, gather sweet potatoes, red onion, olive oil, cumin, kosher salt, and black pepper. For the fresh veggies, gather a can of black beans, arugula, and sesame seeds.

How To Make

For grain bowls as breathtaking as these, you won’t believe how quickly they come together. In just 30 minutes and four simple steps, you’ll have a healthy recipe you’ll want to brag about.

Roast the sweet potatoes & red onion: Preheat the oven to 425 degrees F. Line a large baking sheet with one layer of sweet potatoes and red onion. Evenly coat and toss the veggies with olive oil, cumin, salt, and pepper. Roast them in the preheated oven for 17-18 minutes (until the sweet potatoes are fully cooked), and then set them aside to cool.
Cook the quinoa: Fill a small saucepan with rinsed and drained quinoa, water, and salt, and bring the mixture to a boil over medium-high heat. Turn the heat to low, put a lid on the saucepan, and simmer until the liquid is absorbed by the quinoa (about 12 minutes). Let the quinoa rest for 5 minutes before fluffing with a fork.
Make the tahini dressing: Mix all the ingredients in a small bowl.

Assemble your sweet potato quinoa bowls: Divide the quinoa, roasted sweet potatoes and onion, arugula, and black beans among four bowls. Top with yogurt tahini dressing and sesame seeds, if desired. Serve.

PRO TIP: Though this recipe shows you how to cook quinoa on the stovetop, there are countless other ways to make quinoa. For more clever (and fast!) cooking techniques, try out one of my other foolproof methods below:

Microwave Quinoa – the quickest way to cook quinoa
Instant Pot Quinoa
Rice Cooker Quinoa – hands-off cooking

Make Ahead & Storage:

Not only is this quinoa yam bowl a hit when served fresh, but it’s just as scrumptious when it’s made ahead of time! Take the stress out of preparing healthy meals with these simple tips.

Make-Ahead: For best results, store each component of this recipe in individual containers. This will preserve the flavor and texture of each ingredient. Since this dish can be served warm or cold, you don’t have to worry about letting ingredients return to room temperature, either. Just remove the ingredients from the fridge and assemble your buddha bowls when ready to eat.
Storage: This sweet potato black bean quinoa bowl will stay fresh in an airtight container in the fridge for up to three days. If possible, store the tahini yogurt sauce in a separate container. This is a great way to keep your leftovers from getting soggy.

Substitutions & Variations:

The best thing about quinoa bowls is how easy they are to customize. Whether you have a dietary restriction or simply want to change up the dish’s flavor balance, there’s an easy way to do it.

Substitute the yogurt tahini dressing with my savory Avocado Cashew Sauce to make this mouthwatering dish vegan-friendly.
Add zesty spice and make this recipe vegan by using my Chili Lime Dressing instead of the yogurt tahini sauce. The flavors of freshly squeezed lime juice mixed in with a little bit of chili powder turn this into a Southwestern flavored buddha bowl.
Swap out the black beans for chickpeas and top with tzatziki sauce for a Greek take on this fan-favorite.
Use any greens you want to top this meatless meal. From a spring mix to Romaine, and baby spinach to butter lettuce, any type of greens will work.
Effortlessly transition from delicious quinoa bowls to quinoa salad by playing around with your greens-to-grains ratio. Use more greens to turn this into a delicious sweet potato black bean quinoa salad. Serve it as the perfect side dish with your favorite dinner recipes.
Give your quinoa as much flavor as possible by cooking it in vegetable broth or chicken stock. Check out my guide for even more handy ways to make quinoa taste good.
For Meat Lovers: Top it with baked chicken breasts.
Switch it up with different grains: Use cooked black rice, bulgur wheat, or wild rice as the base instead of quinoa for a change.

Similar Recipes You Might Like:

If you think that this is a recipe worth your weekly meal menu, I bet you would like the other recipes I hand picked for you below:

Sweet Potato Noodles Recipe
Roasted Brussel Sprouts and Sweet Potatoes
Mexican Quinoa in Instant Pot
Quinoa Black Bean Corn Salad