Sweet Potato and Black Bean Nourish Bowl

(Yields 4 servings; 366 kcal, 4.4g fat, 66.6g carbs, 17.7g protein)


  • 1 large sweet potato, scrubbed
  • 1 tsp olive oil
  • 1/2 tsp chili powder
  • 1/4 tsp cumin
  • 1/4 tsp salt
  • 1 cup quinoa
  • 2 cups water
  • 1/2 tsp salt, divided
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp garlic powder
  • 1 cup broccoli florets
  • 1 8 oz can black beans
  • 1 8 oz can corn


  1. Preheat oven to 425. Line a baking sheet with foil
  2. Toss diced sweet potato and broccoli florets in olive oil and spices and lay in an even layer on the baking sheet. Roast for 12-15 minutes or until tender.
  3. Rinse and drain quinoa. Add to a medium sized sauce pan with water and 1/4 tsp salt. Bring to a boil, then cover with a lid and simmer on medium low for 15 minutes or until all liquid is absorbed.
  4. In the mean time, add can of black beans and can of corn to two separate small sauce pans. Heat until warmed through.
  5. Remove quinoa from heat and seasoning with remaining 1/4 tsp salt, chili powder, cumin, and garlic powder.
  6. Divide quinoa mixture in 3 to 4 bowls. Top with roasted sweet potato and broccoli. Drain the heated black beans and corn and divide between bowls. Top with salsa, sour cream, cilantro, or other desired toppings.