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Southwestern Inspired Quinoa Bowl

  • Author: B. Britnell
  • Total Time: 30 minutes
  • Yield: 2 1x



For avocado dressing:

  • 1 avocados
  • 1/2 a lime, juiced
  • 2 tbsp cilantro
  • 1 tbsp vegan mayonnaise
  • 2 tbsp water
  • 1 tsp garlic powder
  • 1/4 tsp ground pepper

For quinoa bowl:

  • 1 cup of uncooked quinoa
  • 2 cups of veggie broth/ stock (you can also just use water but the broth adds lots of flavor to the quinoa)
  • 2 sweet potatoes, peeled and finely chopped into half inch pieces
  • drizzle of olive oil (~1/2 tablespoon, not much is needed)
  • s&p to taste
  • sprinkle of cumin
  • 1 can of black beans, drained and rinsed
  • couple handfuls of arugula


For the avocado dressing:

  1. Combine all of the ingredients in a food processor or blender and process until smooth and creamy. Add a touch more water if you want the dressing to be a bit thinner. Set in the fridge until ready to use.

For the quinoa bowl:

  1. Cook the quinoa in the broth according to pack instructions. You can also cook it in your Instant Pot following THESE directions.
  2. While the quinoa cooks, roast the sweet potatoes. Pre-heat the oven to 375 degrees F. On a lined baking sheet, gently toss the sweet potato pieces in the oil and a bit of salt and pepper. Sprinkle over the cumin and arrange the sweet potato in a single layer on the baking tray.
  3. Bake the sweet potato for 20 minutes. Remove from the oven and let cool slightly.
  4. Once the quinoa is done, you can assemble the bowl by simply combining some of the quinoa, black beans, sweet potato, and arugula.
  5. Drizzle over top the avocado dressing and ENJOY!
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American

Keywords: quinoa, vegan, dinner