Sweet Potato Black Bean Quinoa
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4.8 from 5 votes

Sweet Potato and Black Bean Quinoa

This delicious Sweet Potato and Black Bean Quinoa is a hearty meatless meal loaded with flavourful and healthy ingredients.
Course Main Course, Side Dish
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 -6
Author Adapted from Food Network Kitchen


For the Quinoa:

  • 1 cup quinoa
  • 2 cups water
  • 1/4 tsp. salt
  • 1/4 tsp. cumin
  • 1/4 tsp. coriander
  • 1/4 tsp. chili powder

For the Sweet Potato and Black Beans:

  • 2 tbsp. olive oil
  • 1 small onion
  • 1 clove medium garlic
  • 1 jalapeño deseeded and membrane removed
  • 1/4 tsp. freshly ground black pepper
  • 1/2 tsp. salt
  • 1/2 tsp. chili powder
  • 1/2 tsp. coriander
  • 1 tsp. cumin
  • 2 1/2 cups sweet potato cubed small to medium dice
  • 1 1/4 cup water
  • 3/4 cup cooked black beans
  • 1 lime cut into wedges (for serving on the side)
  • 1/3 cup chopped cilantro (plus extra for serving on the side, optional)
  • Crumbled goat or feta cheese (for serving on the side optional)


  • Rinse the quinoa in a fine mesh colander with cold water. Drain the quinoa and transfer to a medium saucepan. Add the water, salt, cumin, chili and coriander. Bring to a gentle boil, reduce the heat to medium-low, cover the saucepan leaving the lid slightly ajar and simmer until the water has been absorbed and the quinoa is cooked, approximately 12 to 15 minutes. Remove the quinoa from the heat but leave it covered.
  • Meanwhile, finely chop the onion, the garlic and jalapeño.
  • Chop the sweet potato into a small-medium dice.
  • Over medium heat, heat the oil in a skillet, add the onion and cook a couple of minutes until the onions begin to soften, stir and add the garlic and jalapeño. Cook for a couple of minutes or until softened and add the salt and spices, give it all a good stir.
  • Add the sweet potatoes and water to the skillet, simmer for about 12 to 15 minutes, keeping an eye on the water level in the skillet and the doneness of the sweet potatoes. If the water is absorbed before the potatoes are cooked to your liking add 1/4 cup of water and continue to simmer.
  • Once the potatoes are cooked thru add the black beans to warm them.
  • To finish add the cooked quinoa, cilantro and adjust the salt to your taste.
  • Serve wedges of lime, crumbled goat or feta cheese and extra chopped cilantro on the side.


This dish will make 4 full servings or 6 side servings.