Black Bean and Quinoa Sweet Potato Stuffed Bowls (Vegan & Hearty!)

Black Bean and Quinoa Sweet Potato Stuffed Bowls are my answer to creating satisfying, plant-based meals that even the biggest meat-lovers in my family adore.

I’m Chef Emma, and I developed this vegan stuffed sweet potato recipe when I wanted to prove that meatless meals could be just as hearty and delicious as traditional dinners.

These vegan power bowls have become a weekly staple at our table, packed with protein, fiber, and incredible flavors that keep everyone coming back for more at FamillyRecipes.com.

Black Bean and Quinoa Sweet Potato Stuffed Bowls (Vegan)

These hearty vegan stuffed sweet potatoes are loaded with protein-rich black beans, fluffy quinoa, and colorful vegetables. Naturally gluten-free, dairy-free, and packed with 16g fiber. Perfect for meal prep!

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Ingredients Equipment Method Notes

Ingredients

  

• 4 large sweet potatoes 10-12 oz each
• 1 tablespoon olive oil
• Salt to taste
• 1 cup quinoa uncooked
• 2 cups vegetable broth
• 2 tablespoons olive oil
• 1 medium onion diced
• 1 red bell pepper diced
• 3 cloves garlic minced
• 1 can 15 oz black beans, drained and rinsed
• 1 cup corn kernels
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons lime juice
• 1 avocado sliced
• Fresh cilantro chopped
• Cherry tomatoes halved
• Lime wedges

Equipment

• Large Baking Sheet
• Medium saucepan with lid
• – Large skillet
• Fork and knife
• – Measuring cups

Method

 

1. Preheat oven to 400°F. Pierce sweet potatoes with fork, rub with oil and salt.
2. Bake sweet potatoes 45-50 minutes until fork-tender.
3. Rinse quinoa and cook with vegetable broth in covered saucepan for 15 minutes. Let stand 5 minutes, then fluff.
4. Sauté onion and bell pepper in olive oil for 5-6 minutes. Add garlic for 1 minute.
5. Add cooked quinoa, black beans, corn, cumin, chili powder, paprika, salt, and pepper. Cook 3-4 minutes. Stir in lime juice.
6. Cut slit in each baked sweet potato and fluff insides with fork.
7. Fill each potato generously with black bean and quinoa mixture.
8. Top with avocado, cilantro, tomatoes, and lime juice.

Notes

Choose similar-sized sweet potatoes for even cooking. Make quinoa and filling ahead for easy meal prep. Store components separately up to 4 days. Customize toppings to your preference.

What makes these quinoa stuffed sweet potatoes so special is the perfect balance of textures and flavors. The sweet potatoes serve as edible bowls with their naturally sweet, creamy flesh, while the filling combines protein-rich black beans, fluffy quinoa, and colorful vegetables seasoned with cumin and chili powder.

It’s a complete plant-based meal that provides all essential amino acids and keeps you satisfied for hours. For more wholesome family recipes, explore our High-Protein Family Meals collection.

This recipe is incredibly versatile and budget-friendly, using pantry staples that cost just pennies per serving. The black bean and quinoa filling can be customized with whatever vegetables you have on hand, and the bowls are naturally gluten-free, dairy-free, and vegan.

They’re perfect for meal prep, as both components can be made ahead and assembled when ready to eat. Your family will love these colorful, nutrient-dense bowls!

H2: Summary

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 65 minutes
• Servings: 4 servings
• Difficulty: Easy
• Course: Evening Meals, High-Protein Family Meals
• Cuisine: Mexican-American
• Diet: Vegan, Gluten-Free, Dairy-Free

H2: Equipment

• Large baking sheet
• Medium saucepan with lid
• Large skillet
• Fork for mashing
• Knife and cutting board
• Measuring cups and spoons
• Mixing bowl

H2: Ingredients for Black Bean and Quinoa Sweet Potato Stuffed Bowls (Vegan & Hearty!)

For the Sweet Potato Bowls:

• 4 large sweet potatoes (about 10-12 oz each)
• 1 tablespoon olive oil
• Salt to taste

For the Black Bean and Quinoa Filling:

• 1 cup quinoa, uncooked
• 2 cups vegetable broth (or water)
• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons lime juice

For Toppings:

• 1 avocado, sliced
• Fresh cilantro, chopped
• Cherry tomatoes, halved
• Lime wedges
• Hot sauce (optional)
• Vegan sour cream or cashew cream (optional)

H2: Directions for Black Bean and Quinoa Sweet Potato Stuffed Bowls

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Prepare sweet potatoes by scrubbing them clean, piercing several times with a fork, and rubbing with olive oil and salt.
3. Bake sweet potatoes directly on the oven rack or baking sheet for 45-50 minutes until fork-tender and easily pierced. Cooking time depends on size.
4. Cook quinoa by rinsing it under cold water, then combining with vegetable broth in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Let stand covered for 5 minutes, then fluff with a fork.
5. Sauté vegetables by heating olive oil in a large skillet over medium heat. Add diced onion and bell pepper, cooking for 5-6 minutes until softened. Add garlic and cook 1 minute more.
6. Combine filling by adding cooked quinoa, black beans, corn, cumin, chili powder, paprika, salt, and pepper to the skillet. Stir well and cook for 3-4 minutes until heated through. Remove from heat and stir in lime juice.
7. Prepare potato bowls by carefully cutting a slit lengthwise in each baked sweet potato. Gently squeeze ends to open up and fluff the insides slightly with a fork, creating space for filling.
8. Stuff and serve by generously filling each sweet potato with the black bean and quinoa mixture. Top with sliced avocado, fresh cilantro, cherry tomatoes, and a squeeze of lime juice.
9. Customize with your favorite toppings like hot sauce, vegan sour cream, or additional fresh vegetables.

H2: Tips and Variations

Chef Emma’s Pro Tips:

• Choose sweet potatoes of similar size for even cooking
• Pierce potatoes well to prevent them from bursting in the oven
• Make quinoa ahead and refrigerate up to 4 days for quick assembly
• Mash some of the sweet potato flesh into the filling for extra creaminess
• Double the filling recipe for meal prep – it stores beautifully

Delicious Variations:

• Southwest style: Add diced jalapeños and top with salsa
• Mediterranean twist: Use chickpeas instead of black beans, add olives and cucumber
• Tex-Mex loaded: Add vegan cheese, guacamole, and crushed tortilla chips
• Spicy version: Mix in chipotle peppers in adobo sauce for smoky heat
• Green goddess: Top with pesto and roasted broccoli

Make-Ahead Options:

• Bake sweet potatoes up to 3 days ahead and refrigerate
• Prepare filling up to 4 days in advance and reheat when ready
• Freeze cooked quinoa filling up to 3 months (thaw overnight in refrigerator)

Storage Notes:

• Store components separately in airtight containers for up to 4 days
• Reheat sweet potatoes in microwave for 2-3 minutes or oven at 350°F for 15 minutes
• Warm filling in skillet or microwave before assembling
• Add fresh toppings just before serving for best texture

H2: Nutrition Facts

H3: Nutritional Highlights

These Black Bean and Quinoa Sweet Potato Stuffed Bowls deliver an impressive 16 grams of plant-based protein and a whopping 16 grams of fiber per serving, making them incredibly filling and satisfying. The combination of quinoa (a complete protein) and black beans provides all nine essential amino acids, making this a nutritionally complete vegan meal. Sweet potatoes contribute complex carbohydrates and an astounding 380% of your daily vitamin A needs, supporting immune function and eye health.

H3: Dietitian Tips

This vegan power bowl is a nutritionist’s dream, offering balanced macronutrients and exceptional micronutrient density. The high fiber content supports digestive health and helps stabilize blood sugar levels, preventing energy crashes. The healthy fats from avocado enhance absorption of fat-soluble vitamins from the sweet potatoes and vegetables. For those managing iron intake, pair this meal with vitamin C-rich foods (already included via bell peppers and lime juice) to maximize iron absorption from the beans and quinoa. This dish is also low in sodium and cholesterol-free, supporting cardiovascular health.

H2: FAQs

Q1: Can I use regular potatoes instead of sweet potatoes?
Yes! Russet or Yukon gold potatoes work well. The flavor profile changes slightly – regular potatoes are less sweet – but they’re equally delicious and nutritious.

Q2: Is quinoa necessary, or can I substitute it?
You can substitute quinoa with brown rice, cauliflower rice for lower carbs, or farro for a nutty flavor. Cooking times will vary, so follow package instructions.

Q3: How do I make this recipe oil-free?
Sauté vegetables in vegetable broth instead of oil, and skip rubbing oil on sweet potatoes (they’ll still bake perfectly). Omit avocado or use sparingly.

Q4: Can I make this in the Instant Pot?
Yes! Cook sweet potatoes on high pressure for 15-20 minutes depending on size. Cook quinoa separately or use the pot-in-pot method with the filling ingredients.

Q5: What if I don’t have vegetable broth?
Plain water works fine for cooking quinoa. Add a pinch of salt and a squeeze of lemon juice for extra flavor, or use a vegetable bouillon cube.

Q6: Are these bowls kid-friendly?
Absolutely! Kids love the “edible bowl” concept. Reduce spices for sensitive palates and let kids customize their own toppings. Check our Family Recipes section for more kid-approved meals.

H2: Conclusion

These Black Bean and Quinoa Sweet Potato Stuffed Bowls prove that vegan meals can be hearty, satisfying, and absolutely delicious. They’ve become one of our family’s most-requested dinners, especially on Meatless Mondays when we want something nourishing but different from our usual routine. The combination of creamy sweet potato, protein-packed filling, and fresh toppings creates a restaurant-quality meal that costs just a few dollars per serving.

Whether you’re fully plant-based, trying to eat more vegetables, or simply looking for budget-friendly high-protein dinners, these stuffed sweet potatoes deliver on all fronts. They’re colorful, customizable, and nutritious enough to feel great about serving your family. For more wholesome plant-based inspiration and family-friendly recipes, visit our complete collection at FamillyRecipes.com. Happy cooking! 💕

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