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Sweet potato quinoa bowl garnished with tahini dressing and arugula

Sweet Potato Quinoa Bowl with Yogurt Tahini Dressing

This sweet potato quinoa bowl recipe is made with black beans, roasted red onions, salad greens and drizzled with yogurt tahini dressing. It is perfect for meal prep or as a healthy vegetarian meal.
Course Vegetarian Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 432kcal


For The Roasted Sweet Potatoes & Red Onions:

  • 2 medium-sized sweet potato peeled and cut into cubes (approximately 5 cups)
  • 1 red onion peeled & sliced 1-inch thick
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper

For The Quinoa:

  • 1 cup quinoa rinsed thoroughly
  • 2 cups water
  • ½ teaspoon kosher salt

For The Yogurt Tahini Dressing:

  • 1 cup Greek Yogurt full-fat or non-fat would both work
  • 3 tablespoons tahini stirred well
  • 2 tablespoons lemon juice freshly squeezed
  • 2 cloves garlic minced
  • ½ teaspoon ground cumin
  • 1 teaspoon Kosher salt
  • ¼ teaspoon black pepper

For The Quinoa Bowls:

  • 1 can black beans drained and rinsed
  • 1 cup arugula or any other salad greens (baby spinach, butter lettuce, spring mix etc)
  • 1 teaspoon white or black sesame seeds optional


  • To roast the sweet potatoes: Preheat the oven to 425 degrees F. Place sweet potatoes and red onion on a large baking sheet making sure they are in one single layer. Drizzle them with olive oil and sprinkle them with ground cumin, salt and pepper. Give it a toss and roast in the oven for about 17-18 minutes or until the sweet potatoes are fully cooked. Set aside to cool.
  • To cook the quinoa: Place rinsed quinoa in a saucepan with water and salt over medium high heat. Bring to a boil, turn the heat down to low, put the lid on and let it simmer for 12 minutes or until all of the liquid is absorbed. Let it rest for 5 minutes and fluff with a fork.
  • To make the tahini dressing: Mix everything together in a small bowl (or a mason jar).
  • To assemble the Sweet Potato Quinoa Bowls: Divide quinoa, roasted sweet potatoes and onion, arugula, and black beans amongst four bowls. Drizzle each bowl generously with yogurt tahini dressing. If you have it, sprinkle them with sesame seeds. Serve.


  • Taste for seasoning: As it is the case with any vegetable dish, proper seasoning is the key to make this dish taste great. Be sure to taste the yogurt tahini sauce and sweet potatoes before serving and add more seasoning if necessary.
  • Give it a toss: It is important to distribute the sauce evenly throughout the dish to make sure all ingredients are coated with it. 
  • Make-Ahead & Meal Prep Instructions: For best results, store each component of this recipe in individual containers. This will preserve the flavor and texture of each ingredient. Since this dish can be served warm or cold, you don’t have to worry about letting ingredients return to room temperature, either. Just remove the ingredients from the fridge and assemble your buddha bowls when ready to eat.
  • Storage Instructions: This sweet potato black bean quinoa bowl will stay fresh in an airtight container in the fridge for up to three days. If possible, store the tahini yogurt sauce in a separate container. This is a great way to keep your leftovers from getting soggy.


Calories: 432kcal | Carbohydrates: 59g | Protein: 16g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 1551mg | Potassium: 834mg | Fiber: 8g | Sugar: 8g | Vitamin A: 16178IU | Vitamin C: 9mg | Calcium: 155mg | Iron: 4mg