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High-Protein Black Bean & Roasted Sweet Potato Buddha Bowl with Creamy Avocado-Lime Dressing

Overhead view of a vibrant buddha bowl featuring roasted sweet potatoes, black beans, quinoa, and shredded red cabbage, drizzled with green dressing.
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Build a satisfying, high-protein Buddha bowl featuring roasted sweet potatoes, seasoned black beans, and a bright, creamy avocado-lime dressing. This recipe is excellent for meal prep and provides a balanced, colorful meal.

Ingredients

Scale
  • 1 cup quinoa, uncooked
  • 2 cups water or vegetable broth
  • 2 medium sweet potatoes, cubed
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1/2 teaspoon chili powder
  • 4 cups mixed greens (spinach, kale, or spring mix)
  • 1 cup shredded red cabbage
  • 1 large avocado
  • 1/4 cup fresh lime juice
  • 2 tablespoons water (or more, for thinning)
  • 1/4 cup fresh cilantro, chopped
  • Salt and pepper to taste

Instructions

  1. Cook the quinoa: Combine quinoa and water or broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork.
  2. Roast the sweet potatoes: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Toss the cubed sweet potatoes with olive oil, smoked paprika, cumin, salt, and pepper. Spread on a baking sheet and roast for 20 to 25 minutes, turning halfway, until tender and slightly caramelized.
  3. Season the beans: In a small bowl, toss the rinsed black beans with chili powder, a pinch of salt, and pepper. You can warm these slightly in a pan if desired.
  4. Prepare the dressing: Combine the avocado, lime juice, cilantro, and 2 tablespoons of water in a small food processor or blender. Blend until completely smooth, adding more water, one teaspoon at a time, until you reach a creamy, pourable consistency. Season with salt and pepper.
  5. Assemble the Buddha bowls: Divide the cooked quinoa among four bowls. Arrange the mixed greens, roasted sweet potatoes, seasoned black beans, and shredded red cabbage in sections over the quinoa base.
  6. Drizzle generously with the creamy avocado-lime dressing before serving.

Notes

  • For easy meal prep, store the quinoa, roasted vegetables, beans, and dressing in separate airtight containers. Assemble just before eating.
  • If you want more protein, add 1/2 cup of toasted pumpkin seeds (pepitas) as a topping.
  • This recipe fits the customizable grain bowls structure well; feel free to swap sweet potatoes for butternut squash or black beans for chickpeas.

Nutrition

Find it online: https://hearthbite.com/buddha-bowl-high-protein-sweet-potato-recipe/