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Southwest Sweet Potato Quinoa

This delicious quinoa bowl combines creamy blackened sweet potatoes, black beans, caramelized onions, and corn to for a healthy dinner that takes under 30 minutes to make.
Prep Time5 mins
Cook Time20 mins
Course: Main Course, Vegan Dinner Recipes
Cuisine: American
Servings: 8
Calories: 249kcal
Cost: $3.86 recipe / $0.48 serving


For The Quinoa

  • 1 cup quinoa $1.13
  • 2 cups water
  • 2 Tbsp vegetable bouillon $0.38

For The Southwest Veggies

  • 1 cup onion $0.21
  • 2 cups sweet potatoes $0.23
  • 2 Tbsp vegetable oil $0.18
  • 2 Tbsp water
  • 1 15 oz can whole kernel corn $0.47
  • 1 15 oz can canned black beans $0.47
  • 1 tsp ground cumin $0.02
  • salt & pepper

For Serving

  • ½ cup red onion $0.15
  • 1 cup tomato $0.44
  • ½ cup green onion $0.19
  • southwest ranch dressing


  • Prep: Slice the onions thinly. Peel & slice the sweet potato into wedges. Dice the red onion, tomato, and green onion.
  • To cook the quinoa, add the water, quinoa, and vegetable bouillon to a saucepan and bring to a boil. Then turn down the heat to the lowest setting, cover the pot, and simmer for about 5-10 minutes until the quinoa is cooked.
  • For the veggies: In a skillet over medium-high heat, cook the sliced onion, sweet potatoes, and oil until the sweet potatoes are slightly blackened and the onions are soft. Then lower the heat, add 2 tablespoons of water and cover for about 5 minutes.
  • Add the corn, black beans, and cumin. Sprinkle with salt and pepper and gently stir to combine well.
  • Scoop the quinoa into the pan with the veggies and gently toss everything together.
  • Serve in bowls topped with chopped tomato, red onion, green onion, and southwest ranch dressing.


Calories: 249kcal | Carbohydrates: 43g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Sodium: 121mg | Potassium: 559mg | Fiber: 7g | Sugar: 4g | Vitamin A: 12031IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 2mg