Sweet Potato Quinoa Bowl with Sriracha Maple Drizzle

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  • Recipe Card
Prep time 15mins
Cook time 35mins
Serves or Makes: 4

Recipe Card


  • 1/2 cup sriracha
  • 1/2 cup maple syrup
  • 4 medium sweet potatoes, cubed
  • 1 1/2 cups dry quinoa
  • 1 can black beans, drained
  • 1 avocado, cubed
  • 1 red onion, chopped
  • 3 roma tomatoes, chopped


  • Step 1

    Preheat the oven to 425°F.

  • Step 2

    Prepare the sweet sriracha sauce by mixing the sriracha and maple syrup together in a small bowl.

  • Step 3

    Add the sweet potatoes to a baking sheet. Spray with coconut oil and coat in about 1/4 cup of the sriracha sauce. Bake until slightly crispy, 20-25 minutes, making sure to flip the potatoes halfway during the cooking.

  • Step 4

    While the potatoes are cooking, add 3 cups water and the quinoa to a medium saucepan. Bring to a boil and then reduce to a simmer. Allow to cook until all the water has been absorbed by the quinoa, about 20 minutes. Remove from heat once done.

  • Step 5

    Cook the black beans in the saucepan for about 5-10 minutes or until soft.

  • Step 6

    Add a scoop of the black bean quinoa mixture to a large bowl, as well as a scoop of the sweet potatoes. Top with avocado, red onion, tomato and drizzle a few tablespoons (or more to your liking) on top. Enjoy!

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