Tasty quinoa patates douces

This sweet potato and black bean quinoa bowl has been my lunchtime go-to for years now. The earthy quinoa flavors, sweetness from the potatoes, and protein-packed black beans create the perfect balance. The tahini dressing brings everything together with its creamy texture and slight lemony taste. Even picky eaters love this complete dish - my husband always wants seconds and my two-year-old cleans her plate without fussing!

I stumbled upon this combo when I needed to use up some leftover roasted sweet potatoes. Adding black beans and tahini turned these simple ingredients into a meal my whole family now eagerly waits for every week.

Pin it

Key Ingredients

Quinoa adds a slight crunch and complete proteins - pick whatever type you like best, whether white, red or mixed, as each offers a slightly different but equally yummy texture.

Sweet potatoes roasted with paprika get an irresistible caramelization that perfectly balances their natural sweetness with slightly spicy notes.

Black beans bring a creamy texture and needed protein, their earthy taste works wonderfully with the bowl's other flavors.

Ripe but firm avocado adds creaminess and healthy fats, making this bowl truly satisfying and complete.

I'm really picky about sweet potatoes for this dish. I like medium-sized ones with red-orange skin which usually means sweeter, softer flesh. They taste amazing when cooked and contrast perfectly with the black beans.

Pin it

Wonderful Preparation

Cooking quinoa

Wash your quinoa thoroughly under cold water to get rid of the natural bitterness. Put the rinsed quinoa in a pot with twice its volume of water. Bring to a boil then lower the heat, cover and cook for 15 minutes until the water is gone and the grains are soft with their little sprouts showing.

Roasting potatoes

Heat your oven to 200°C. Peel and cut your sweet potatoes into 2 cm cubes. Mix them in a bowl with olive oil, paprika, salt and pepper. Spread them on a baking sheet lined with parchment paper without overlapping. Bake for 25-30 minutes, turning halfway through for golden, tender cubes with slight caramelization.

Making the dressing

Throw tahini, lime juice, crushed garlic, a bit of maple syrup, salt and pepper into a blender. Blend until you get a smooth, creamy sauce. If it's too thick, slowly add a few tablespoons of warm water while blending until you get just the right consistency.

My daughter didn't like black beans at first, but since I started putting them in this tasty bowl, she asks for them often. I've found that how food is presented and what it's paired with usually determines whether kids will eat it.

Smart Prep Ahead

What makes this dish so great is you can make it ahead of time. I usually spend an hour on Sunday cooking all the basics. I make a big batch of quinoa and keep it in an airtight container. At the same time, I roast a whole tray of sweet potatoes. Once they cool down, they go in the fridge too. The tahini dressing takes just minutes to make and keeps perfectly in a small glass jar for 3-5 days. If it gets too thick in the fridge, just add a few drops of hot water to make it creamy again.

When it's time to eat, just warm up the quinoa and sweet potatoes, add the black beans, slice the avocado and pour on the dressing. In under 5 minutes, you've got a complete, filling and tasty meal, even on your busiest days.

Pin it

Fantastic Pairings

This quinoa bowl stands on its own, but can also be paired with other things for variety. Serve it with a green salad drizzled with simple olive oil and lemon juice for extra freshness. For a weekend treat, enjoy your bowl with homemade tortilla chips and fresh salsa. If you're not vegan, a poached egg on top adds extra richness, as the runny yolk mixes with the dressing to create an even creamier sauce.

Creative Twists

This recipe is so flexible you can make countless changes based on your taste or what's in your fridge. Swap quinoa for bulgur or brown rice to change the texture. Replace sweet potatoes with roasted squash or carrots for different flavors. Black beans can be swapped for oven-roasted chickpeas if you want more crunch. For a Mediterranean version, mix in olives, sun-dried tomatoes and some crumbled feta. In summer, add grilled veggies like zucchini or eggplant for a more seasonal take.

Storage Tips

To keep this dish at its best, always store the different parts separately until you're ready to eat. Cooked quinoa stays good for up to 5 days in the fridge in an airtight container. Roasted sweet potatoes remain tasty for 3-4 days. Black beans from an opened can should be eaten within 2 days, but you can freeze them in single portions to keep them longer. Don't prep the avocado ahead of time as it browns quickly. The tahini dressing stays good for up to 5 days in the fridge.

Frequently Asked Questions

→ Peut-on tout préparer en avance ?

Oui, les composants séparés se conservent au frais jusqu'à 3 jours. Ajoutez avocat et sauce juste avant de servir.

→ Comment savoir si le quinoa est prêt ?

Il est bon quand l’eau est absorbée et qu’un petit germe blanc est apparu. Texture tendre mais ferme.

→ Peut-on changer les haricots noirs ?

Bien sûr ! Essayez pois chiches, lentilles ou haricots rouges selon vos goûts.

→ Faut-il absolument du tahini ?

Pas forcément. Beurre d’amande ou de cajou peut marcher pour un dressing aussi crémeux.

→ Ce mélange est-il équilibré ?

Totalement ! Il combine glucides complexes, protéines végétales, bonnes graisses et plein de vitamines.