Sweet Potato, Black Bean & Quinoa Buddha Bowl | The Little Shop of Olive Oils

Sweet Potato, Black Bean & Quinoa Buddha Bowl

This recipe is perfect for using up any pre-roasted vegetables in your fridge, and can be made completely ahead of time – perfect for a busy weeknight meal!


For Buddha Bowl:

  • 4 cups cooked quinoa
  • 2 cans black beans, rinsed
  • 4 cups cubed sweet potato
  • 3 peppers, any color, sliced
  • 2 cups asparagus, chopped into 2” pieces
  • 1 large sweet onion, sliced
  • 1 Tbs. Garlic Olive Oil
  • Cilantro for garnish

For Cilantro Dressing:


  • Preheat oven to 450°
  • Mist or toss all vegetables, separately, in olive oil.
  • Place sweet potatoes on a baking sheet and roast for 25-30 minutes, until soft but not mushy.
  • Peppers and onions can be roasted together on a baking sheet, 25-35 minutes, until slightly browned.
  • Roast asparagus on a baking sheet for 5-7 minutes, until just tender when pierced with a fork.
  • While vegetables are roasting, prepare dressing.  Combine all ingredients in a small food processor or blender, blend on high until all ingredients are combined, and taste for preference, adding more lime juice if preferred.
  • For the black beans, once they have been rinsed and drained, heat Garlic Olive Oil in pan, add black beans, stirring to coat, and saute for 2-3 minutes until warm.

To Assemble:

  • Layer 1 cup quinoa on bottom of bowl, then place 3/4 cup black beans on top.  Arrange 1 cup of roasted squash around the bowl. Divide all remaining vegetables into fourths, adding equal amounts to each bowl.
  • Once all vegetables have been added, add the cilantro dressing and a sprig of cilantro garnish to the top.
  • This can be eaten either warm or cold, and honestly, it tastes just as great if you just put it all into a big bowl and mix it all together!  

Makes 4 servings

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