Quinoa Bowls with Sweet Potatoes and Black Beans

September 3, 2025 /

After I made Nicole’s tacos last week, I had leftover sweet potatoes and guacamole. This is not a bad problem to have, so I decided to figure out how I could best use the leftovers. Also, I thought maybe I would add some protein, and quinoa sounded like a good way to do that. I cobbled together a bowl with mostly the same items from the tacos, though I added some tomatoes because it is tomato season. Putting this into a recipe form is ridiculous, but perhaps it will trigger in my brain next time I want something quick, easy, healthy, and delicious. Ted is the biggest meat eater in our house, and he loved this enough that he made it again on Saturday.

Quinoa Bowls with Sweet Potatoes and Black Beans

Ingredients

  • 1/2 cup uncooked quinoa
  • Leftover roasted sweet potatoes, from this recipe.
  • 1 can seasoned black beans if you’re lazy, or season them yourself as Nicole would do.
  • Leftover guacamole
  • Diced tomatoes
  • 1 large or 2 small limes, zested and juiced
  • Pepitas if you have them laying around
  • Salsa, optional

Directions

Cook quinoa according to package directions. Drain thoroughly.

While that is cooking, heat up your sweet potatoes and black beans. On the stove, in the toaster oven, in the microwave. Those of you with an air fryer might use that.

Heat a drizzle of olive oil in a pan on the stove, then sauté your pepitas, stirring frequently, for 1 to 3 minutes, until they are toasted. Remove from heat and season with kosher salt and pepper.

Toss the diced tomatoes with the lime zest and juice, and a bit of kosher salt.

Now you’re ready. Assemble your bowls with a base of quinoa, then sweet potatoes, tomatoes, black beans, guacamole, and pepitas. Add salsa if you are so inclined. Enjoy!

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