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Sweet Potato Quinoa Protein Bowl with Avocado Lime Sauce

  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45


Vegan, Nut-Free, Soy-Free


  • 2 large sweet potatoes (about 4 cups) cut into cubes
  • 1 teaspoon olive oil
  • pinch of sea salt and black pepper
  • 1 cup uncooked quinoa (about 3 cups cooked)
  • 2 cups water
  • 1 tablespoon olive oil
  • 1/2 of a red onion, finely diced
  • 3 cups kale, stems removed and chopped
  • 1 red bell pepper, diced (any color is fine)
  • 1 15oz. can black beans, drained and rinsed
  • pinch of sea salt and black pepper
  • 1 clove garlic
  • fresh lime juice from 3 limes
  • 1/2 of a ripe avocado
  • pinch sea salt and pepper
  • 1/4 cup cilantro (optional)
  • 1/2 of a jalapeño (optional)


  1. For Sweet Potatoes: Preheat oven to 400 degrees. In a medium bowl, toss around sweet potatoes with 1 teaspoon olive oil. Season with pinch of sea salt and black pepper.
  2. On a foil-lined baking sheet, spread out sweet potatoes evenly and bake for 30-35 minutes until edges are browned and potatoes are soft.
  3. For Quinoa: Meanwhile, place 1 cup quinoa and 2 cups water in a 1.5 quart saucepan, bring to boil. Reduce heat to simmer, covered, for 10-15 minutes, until soft. Fluff with fork.
  4. For Veggies: In another saucepan, heat 1 tablespoon olive oil on medium-high heat and add in red onion. Sauté onion for about 3 minutes, then throw in kale and red pepper. Add sea salt and black pepper, to taste. Sauté for about 3-5 more minutes and turn off heat. Fold in black beans and set aside.
  5. For Dressing: Meanwhile, in a blender or food processor, add garlic, lime juice, avocado, sea salt & pepper, cilantro and jalapeño. Blend until smooth consistency.
  6. Fold in cooked sweet potatoes to sauce pan with veggies. Serve warm or at room temperature, over quinoa, with avocado dressing on top! Enjoy!


  • Will keep in refrigerator for 1-2 days. I did not reheat the avocado sauce.


  • Serving Size: 5
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