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Chipotle-Inspired Sweet Potato and Black Bean Power Bowl

Chipotle-Inspired Sweet Potato and Black Bean Power Bowl


I’m a huge fan of one bowl meals, aka “power bowls” because they are easy to assemble and a great way to pack in a nutritious meal with minimal effort. Get the recipe for one of my favorites – a chipotle-inspired plant protein power bowl!


  • 1 large sweet potato, cut into small cubes
  • 1 Tablespoon olive oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1 cup black beans, rinsed and drained
  • 1/4 cup fresh salsa
  • 1 cups baby spinach

For the cilantro lime quinoa:

  • 1 cup quinoa, cooked
  • 2 Tablespoons cup cilantro chopped
  • 1/2 lime, juiced

For the guacamole:

  • 1 ripe avocado
  • 2 Tablespoons cilantro, chopped
  • 2 Tablespoons red onion, minced
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/2 lime, juiced


  1. Preheat oven to 425 degrees.
  2. In a mixing bowl, add the cubed sweet potatoes, olive oil, cumin and salt and toss to combine. Spread onto a parchment-lined baking sheet in a single layer and roast for about 15 minutes, or until fork tender. When finished, set aside.
  3. Meanwhile, make the guacamole. In a bowl, add the avocado and mash until creamy. Add the cilantro, red onion, garlic powder, salt and lime juice and stir to combine.
  4. To make the cilantro lime quinoa, cook quinoa according to package (about 1/3 cup dry). Once cooked, fluff with a fork and add the cilantro and lime juice. Mix well.
  5. To assemble the power bowl, add 1/2 cup cooked quinoa to the bottom of the bowl. Add a handful of spinach. Next, add about 1/2 cup each of the roasted sweet potatoes and black beans. Then, add a scoop of the fresh salsa and homemade guacamole. Enjoy!

Keywords: chipotle bowl, dinner recipe, plant based, power bowl, quick dinner, roasted sweet potatoes, seasonal ingredients, sweet potato, black bean, vegan

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