Tex-Mex Sweet Potato Bowls

12 65 489
Ingredients Minutes Calories
Prep Cook Servings
15 min 50 min 4
Tex-Mex Sweet Potato Bowls
Health Rating


4 small potato Sweet potato
1/2 cup Quinoa, uncooked
3/4 cup Chicken broth (stock), low sodium
1 can (15oz) Black beans, canned (drained and rinsed)
1 avocado(s) Avocado (pitted; for dressing)
2 whole lime(s) Lime juice (fresh) (for dressing)
1 clove(s) Garlic (minced; for dressing)
3/4 tsp Sea salt, fine (for dressing)
1/2 tsp Cumin (for dressing)
1/4 tsp Black pepper (for dressing)
1/2 cup Water, filtered (for dressing)
1/4 cup Extra virgin olive oil


To assemble bowls: 

  1. Cut sweet potato open and if necessary, warm the potato in the oven or microwave until hot.
  2. Top with 1/3 cup quinoa and 1/3 cup black beans.
  3. Drizzle desired amount of dressing on top. Serve with mixed greens and chips made out of toasted tortillas/pita if desired.

Nutrition Facts

Per Portion

Calories 489
Calories from fat 203
Calories from saturated fat 29.2
Total Fat 22.6 g
Saturated Fat 3.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.2 g
Monounsaturated Fat 15.2 g
Cholesterol 0
Sodium 904 mg
Potassium 1130 mg
Total Carbohydrate 59 g
Dietary Fiber 15.5 g
Sugars 5.2 g
Protein 12.5 g

Dietary servings

Per Portion

Grain 1.1
Meat Alternative 0.6
Vegetables 2.9

Energy sources



Sweet Potatoes

are a great source of fiber and are high in beta carotene and vitamin C

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