You know the feeling when everything just melds together in perfect harmony? This is that feeling. Warming cumin, tart lime and sweet maple syrup combine to elevate the flavor of everything else in this delicious and filling black bean and quinoa bowl. Reprinted with permission from From the Kitchen of YamChops by Michael Abramson, Page Street Publishing Co. © 2018. Photo credit: Vincenzo Pistritto.
- 1½ cups sweet potato, peeled and cut in ½-inch cubes
- 1 tablespoon olive oil
- Sea salt
- Freshly ground pepper
- Spring mix
- 1½ cups cooked quinoa
- 1½ cups canned black beans, rinsed well
- 1½ cups grated carrot
- 1/8 cup (2 tablespoons) fresh lime juice
- 2 tablespoons maple syrup
- 2 tablespoons grated carrot
- 2 small cloves garlic, minced
- 2 tsp ground cumin
- 1 teaspoon sea salt
- ¼ cup olive oil
Preheat the oven to 400°F (204°C).
Place the sweet potato in a bowl, add oil and sprinkle sea salt and freshly ground pepper. Toss well to coat and place the cubes on a parchment paper lined baking sheet. Place in the preheated oven and bake for approximately 20 minutes until golden and just beginning to brown. Mix every 5 minutes or so. When the sweet potatoes are ready, remove from the oven and set aside to cool.
To make the dressing, add the lime juice, syrup, carrot, garlic, cumin and salt to a blender and blend until smooth. With the blender running on low, slowly drizzle in the olive oil in a steady stream. Place the dressing in a bowl, cover with plastic wrap and refrigerate until needed.
Start with a base of spring mix in 6 shallow bowls. Divide the quinoa, black beans, carrot and potato among the bowls.
Mix the dressing well and drizzle 2 generous tablespoons over each bowl. Serve at once.
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