High Protein Vegan Meal: Southwest Black Bean and Sweet Potato Bowl

Eating high-protein meals doesn’t have to be bland or boring.

This Southwest Black Bean and Sweet Potato Bowl combines bold flavors, vibrant colors, and wholesome ingredients to create a meal that’s as nutritious as it is delicious.

Packed with plant-based protein, fiber, and essential nutrients, this dish is perfect for meal prep, a quick dinner, or even an energizing lunch.

It’s a versatile recipe that will satisfy your taste buds while fueling your body with everything it needs to thrive.

Whether you’re a seasoned vegan or just exploring plant-based eating, this meal is a great addition to your culinary repertoire.

Ingredients

For the Bowl:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup cooked quinoa
• 1 cup fresh corn kernels (or frozen, thawed)
• 1 red bell pepper, diced
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• ½ cup red onion, finely chopped
• ¼ cup fresh cilantro, chopped
• 1 tsp olive oil for roasting
• Salt and pepper to taste

For the Southwest Dressing:

• 3 tbsp olive oil
• 2 tbsp lime juice
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp chili powder
• 1 tsp maple syrup (optional for sweetness)
• Salt and pepper to taste

Optional Toppings:

• Vegan sour cream
• Sliced jalapeños
• Crushed tortilla chips
• Fresh lime wedges

Instructions

Step 1: Roast the Sweet Potatoes

1. Preheat your oven to 400°F (200°C).
2. Toss the diced sweet potatoes with olive oil, a generous pinch of salt, pepper, and smoked paprika.
3. Spread them evenly on a baking sheet and roast for 20-25 minutes, flipping halfway through to ensure even cooking. The sweet potatoes should be tender and slightly caramelized.

Step 2: Prepare the Quinoa

1. While the sweet potatoes are roasting, cook the quinoa according to package instructions. Use vegetable broth instead of water for added flavor.
2. Once cooked, fluff the quinoa with a fork and let it cool slightly.

Step 3: Prepare the Dressing

1. In a small bowl, whisk together olive oil, lime juice, cumin, smoked paprika, garlic powder, chili powder, maple syrup (if using), salt, and pepper.
2. Taste the dressing and adjust seasoning as needed. Set aside.

Step 4: Chop and Prep the Vegetables

1. Dice the avocado, bell pepper, and cherry tomatoes. Finely chop the red onion and cilantro.
2. If using fresh corn, slice the kernels off the cob. If using frozen, ensure it is thawed and drained.

Step 5: Assemble the Bowl

1. Divide the cooked quinoa among serving bowls to create a hearty base.
2. Arrange the roasted sweet potatoes, black beans, corn, bell pepper, cherry tomatoes, and red onion on top of the quinoa.
3. Add diced avocado and a generous sprinkle of fresh cilantro for a pop of color and flavor.

Step 6: Drizzle and Serve

1. Generously drizzle the prepared Southwest dressing over the bowls.
2. Add optional toppings such as vegan sour cream, sliced jalapeños, crushed tortilla chips, or fresh lime wedges for added zest and texture.
3. Serve immediately and enjoy the explosion of flavors!

Nutritional Highlights

This Southwest Black Bean and Sweet Potato Bowl is a nutritional powerhouse:

• Protein: Black beans and quinoa provide a high-protein base, making this meal ideal for muscle recovery, energy, and sustained fullness.
• Fiber: Sweet potatoes, black beans, and vegetables offer a fiber-rich meal that promotes digestion and satiety.
• Healthy Fats: Avocado and olive oil supply heart-healthy fats essential for brain function and overall well-being.
• Micronutrients: Sweet potatoes are loaded with vitamin A for eye health, while bell peppers and tomatoes boost vitamin C levels to strengthen your immune system.
• Antioxidants: Fresh cilantro, lime juice, and spices like paprika and cumin are packed with antioxidants that combat inflammation.

Tips for Meal Prep

• Make it Ahead: Save time by roasting the sweet potatoes, cooking the quinoa, and prepping the vegetables in advance. Store them in separate airtight containers.
• Storage Tips: Assemble the bowls without the dressing and toppings. Keep each component refrigerated for up to 4 days. Add dressing and toppings just before serving to maintain freshness.
• Versatility: The Southwest dressing pairs well with salads, wraps, or as a dip for veggies, so consider making a double batch.

Customization Ideas

• Add More Protein: For an extra protein boost, include grilled tofu, tempeh, or a sprinkle of roasted chickpeas.
• Spice It Up: Love heat? Add extra chili powder or drizzle some sriracha on top.
• Switch the Grain: Swap quinoa with brown rice, farro, or cauliflower rice to suit your preferences.
• Kid-Friendly Version: Skip the jalapeños and reduce the spices for a milder flavor profile.

Why You’ll Love This Bowl

This Southwest Black Bean and Sweet Potato Bowl isn’t just a recipe; it’s an experience. From the smoky sweetness of roasted sweet potatoes to the refreshing tang of the lime-infused dressing, every bite offers a symphony of flavors and textures. It’s:

• Easy to Make: Perfect for busy weeknights or meal prep sessions.
• Nutrient-Dense: Packed with the vitamins, minerals, and protein your body craves.
• Customizable: Tailor it to your taste or dietary needs with simple swaps.
• Vibrant and Inviting: A feast for both your eyes and your taste buds.

Try this recipe today and enjoy the ultimate combination of flavor, nutrition, and satisfaction. Whether you’re feeding a crowd or treating yourself, this Southwest Black Bean and Sweet Potato Bowl will have you coming back for seconds—and maybe even thirds!