Black Bean Sweet Potato Bowls Recipe

The useful part

1
Heat the oven to 425°F. Toss the sweet potatoes with 2 tablespoons olive oil, cumin, paprika, and half the salt, then roast for 25 to 30 minutes until browned and tender.
2
Rinse the quinoa, simmer it with 2 3/4 cups water for 15 minutes, then cover and rest for 5 minutes before fluffing.
3
Toss the cabbage with the lime juice, remaining olive oil, and a pinch of salt. Warm the black beans in a saucepan with 2 tablespoons water.
4
Divide quinoa, beans, sweet potatoes, and cabbage into four containers. Add pumpkin seeds after cooling so they keep their crunch.

Work with what you have

Easy substitutions

Use the closest swap that fits what you have and how you plan to pack it.

brown rice or cooked farro

pinto beans or cooked lentils

Make the next meal easier

Fold leftover beans and sweet potatoes into tortillas, then add the cabbage after warming.

Cool portions in shallow sealed containers, refrigerate within 2 hours, and use within 3 days.

Warm the quinoa, beans, and sweet potato first. Add the cabbage and pumpkin seeds after reheating.

For cooling, storing, and reheating details, use the USDA references below.