Past Recipes
Southwestern Sweet Potato Bowls

Southwestern Sweet Potato Bowls with Quinoa and Avocado Dressing

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Grain bowl, great bowl, whatever you want to call it, this one’s a winner. Nutty quinoa is topped with a bounty of Southwestern flavors, from hearty black beans and chili-roasted sweet potato to sautéed sweet corn and bell pepper. And, because we’ve got your back, there’s avocado in not one but two forms: sliced on top and whipped into Greek yogurt for a lime-laced dressing. Ready to be bowled over?
  • Vegetarian
  • Spicy
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy

Ingredients & Equipment

What we send

  • quinoa
    • 2/3 cup
    • quinoa
  • lime
    • 1
    • lime
  • red bell pepper
    • 1
    • red bell pepper
  • grape tomatoes
    • 1 cup
    • grape tomatoes
  • black beans
    • 1 cup
    • black beans
  • sweet potato
    • 1 pound
    • sweet potato
  • garlic powder
    • 1/4 teaspoon
    • garlic powder
  • dried oregano
    • 1/2 teaspoon
    • dried oregano
  • chipotle powder
    • 1/2 teaspoon
    • chipotle powder
  • corn
    • 1 cup
    • corn
  • avocado
    • 1
    • avocado
  • Chobani nonfat Greek yogurt
    • 1 container
    • Chobani nonfat Greek yogurt

What You’ll Need

  • olive oil
  • water
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • baking sheet
  • 10" medium pan
  • food processor (optional)

Cooking Steps

  1. Cook Quinoa

    Cook Quinoa

    Preheat oven to 425°F. In a small pot, combine quinoa, 1⅓ cups water, and ¼ teaspoon salt. Bring to a boil over high heat, then reduce heat to medium low, cover, and simmer until water is evaporated and quinoa is tender, about 15 minutes. Remove pot from heat and set aside, still covered, until ready to serve. 

  2. Prepare Ingredients

    Prepare Ingredients

    Halve lime. Rinse remaining produce. Halve bell pepper lengthwise, discarding seeds, and cut into ¼-inch dice. Halve tomatoes, transfer to a small bowl, and season with ½ teaspoon olive oil, ⅛ teaspoon salt and pepper as desired. Cut sweet potatoes into ½-inch dice. Rinse black beans.

  3. Roast Sweet Potatoes

    Roast Sweet Potatoes

    On a baking sheet, toss sweet potatoes with spice mix, as much chipotle powder as desired, 1 tablespoon olive oil, ½ teaspoon salt and pepper as desired. Arrange in a single layer and roast until tender, about 20 minutes.

  4. Sauté Vegetables

    Sauté Vegetables

    While sweet potatoes roast, heat 1 tablespoon olive oil in a medium pan over medium heat. When oil is shimmering, add corn, bell pepper, and black beans and sauté, stirring occasionally, until warmed through, about 5 minutes. Taste and season with ½ teaspoon salt and pepper as desired. Remove from heat and set aside for serving. 

  5. Make Avocado Dressing

    Make Avocado Dressing

    Halve avocado and discard pit. Using a spoon, carefully scoop out flesh, discarding skin. Thinly slice half of avocado and squeeze over juice of ½ lime. Place remaining half avocado in a food processor along with half of Chobani yogurt, juice of remaining ½ lime, and ½ cup water. Blend until smooth, then season with ⅛ teaspoon salt and pepper as desired. Save remaining yogurt for breakfast.



  6. Plate Sweet Potato Bowls

    Plate Sweet Potato Bowls

    Spoon quinoa into roomy serving bowls. Add roasted sweet potatoes, sautéed vegetables, tomatoes, and sliced avocado. Dollop over avocado dressing and enjoy pure bowl bliss.

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