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Southwestern Sweet Potato Bowls

Southwestern Sweet Potato Bowls with Quinoa and Avocado Dressing

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Recipe Details


Grain bowl, great bowl, whatever you want to call it, this Popular Recipe is a winner. Nutty quinoa is topped with a bounty of Southwestern flavors, from hearty black beans and chipotle-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

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Elana

By Chef Elana

Nutritional info

  • Calories 860
  • Protein 31g
  • Total Carb 132g
  • Total Fat 29g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

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

What You’ll Need

  • 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

    While quinoa cooks, rinse black beans. Halve lime. Rinse remaining produce. Cut sweet potatoes into ½-inch cubes. Halve bell pepper lengthwise, discarding seeds and stem, and cut into ¼-inch pieces. Halve tomatoes, transfer to a small bowl, and season with ½ teaspoon olive oil, ⅛ teaspoon salt, and black pepper as desired. Set aside to marinate until ready to serve.

  3. Roast Sweet Potatoes

    Roast Sweet Potatoes

    On a baking sheet, toss sweet potatoes with spice mix, chipotle powder, 1 tablespoon olive oil, ½ teaspoon salt, and black 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, black beans, and bell pepper and sauté, stirring occasionally, until warmed through, about 5 minutes. Taste and season with ½ teaspoon salt and black pepper as desired. Remove from heat and set aside until ready to serve.

  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. In a blender or food processor, combine half of Greek yogurt, juice of remaining lime, and remaining avocado. Pulse until smooth, then season with ⅛ teaspoon salt and black pepper as desired. Save remaining yogurt for breakfast.

  6. Plate Sweet Potato Bowls

    Plate Sweet Potato Bowls

    Divide quinoa between serving bowls. Add roasted sweet potatoes, sautéed vegetables, tomatoes, and sliced avocado. Drizzle over avocado dressing and enjoy pure bowl bliss.

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