Sweet Potato Black Bean Quinoa Bowls

Black Bean Quinoa Bowl


  • 2 sweet potatoes, peeled and diced
  • 2 tablespoon CannaOil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 2 cups of water
  • 1 cup dry quinoa
  • 1 cup low sodium black beans, drained and rinsed
  • 1 cupf no salt sweet corn, drained and rinsed
  • 2 roasted red peppers, thinly sliced
  • 1/3 cup red onion, thinly sliced
  • {optional} jalapeno, sliced
  • 2 avocado, sliced


  • 1/2 cup fresh cilantro
  • 1/3 cup plain greek yogurt
  • 3 tablespoon red wine vinegar
  • 2 tablespoon olive oil
  • 1 tablespoon CannaHoney
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 1 garlic clove
  • salt & pepper to taste


  1. Preheat oven to 400.
  2. In a small bowl, add olive oil, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt. Mix together.
  3. In a large bowl, add sweet potatoes and the olive oil seasoning. Toss to coat the potatoes with the mixture.
  4. Spread the sweet potatoes on a baking sheet in a single layer.
  5. Bake for 20 minutes. Remove and set aside.
  6. In the meantime add water to a small saucepan. Bring water to a boil. Add quinoa to the pot. Cover and return to a boil, then reduce to simmer for 10-12 minutes or until liquid is evaporated. Then fluff quinoa with a fork.
  7. In a small food processor or blender add fresh cilantro, greek yogurt, red wine vinegar, olive oil, honey, dijon mustard, red pepper flakes, ground cumin, smoked paprika, garlic clove, salt and a pepper to taste. Blend until smooth and cilantro is finely chopped.
  8. Assemble the burrito bowls. Quinoa, sweet potatoes, black beans, roasted red pepper, red onion, avocado, corn, and then drizzle with dressing. (optional sliced jalapeños)