Black Bean & Quinoa Bowls with Avocado, Roasted Sweet Potatoes & Creamy Cilantro Sauce
Wellness Grain

Black Bean & Quinoa Bowls

with Avocado, Roasted Sweet Potatoes & Creamy Cilantro Sauce

40 MIN
+$9.99/serving 4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
Vegan
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance
  • Keep it Vegetarian
    I don't want to make any changes to my meal View recipe
    Wellness
  • add Flank Steaks
    add four 5.5-oz No Added Hormones, Pasture-Raised Flank Steaks
    Wellness
  • add Flank Steaks

    From the Test Kitchen

    For these hearty, Mexican-spiced grain bowls, you’ll add pickled jalapeño peppers to a base of tricolor quinoa for a pleasant kick of heat, then top it all with spiced black beans, roasted sweet potatoes, zesty marinated tomatoes, seasoned avocado, and toasted pepitas (or pumpkin seeds).
    CLICK FOR RECIPE CARD

    See Plans
    • Nutrition
      PER SERVING
    • Calories
      1060 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Black Bean & Quinoa Bowls with Avocado, Roasted Sweet Potatoes & Creamy Cilantro Sauce
    Title
    • 4 Flank Steaks
    • 1 15.5-Oz Can Black Beans
    • 1 cup Tricolor Quinoa
    • 1 Lime
    • 1 oz Sliced Pickled Jalapeño Peppers
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    • ½ lb Grape Tomatoes
    • 1½ lbs Sweet Potatoes
    • ½ cup Sour Cream
    • ½ cup Cilantro Sauce
    • 1 Avocado
    • 2 Tbsps Raw Pepitas
    • 3 Tbsps Roasted Peanuts
    • 1 oz Tomato Chipotle Flavored Butter
    Roast the sweet potatoes, pepitas & peanuts
    1 Roast the sweet potatoes, pepitas & peanuts

    Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Line a sheet pan with foil. Medium dice the sweet potatoes. Place on the sheet pan. Drizzle with olive oil; season with salt, pepper, and half the spice blend. Toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 16 minutes. Leaving the oven on, remove from the oven. In a bowl, combine the peanuts and pepitas. Drizzle with olive oil and season with salt, pepper, and a pinch of the remaining spice blend. Toss to coat. Transfer to the other side of the sheet pan. Return to the oven and roast 3 to 4 minutes, or until the pepitas and peanuts are lightly toasted and the sweet potatoes are browned and tender when pierced with a fork. Remove from the oven.

    Cook the quinoa
    2 Cook the quinoa

    Meanwhile, add the quinoa to the pot of boiling water and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

    Prepare the remaining ingredients
    3 Prepare the remaining ingredients

    Meanwhile, drain and rinse the beans. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice; season with salt and pepper. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon of zest. Halve the lime crosswise. Halve the tomatoes; place in a bowl. Add the lime zest and the juice of 1 lime half; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. In a separate bowl, combine the sour cream, cilantro sauce, and the juice of the remaining lime half. Season with salt and pepper. Roughly chop the peppers. Thoroughly wash your hands, knife, and cutting board immediately after handling.

    Cook the steaks
    4 Cook the steaks

    Pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 4 to 6 minutes per side for medium- rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.

    Cook the beans & serve your dish
    5 Cook the beans & serve your dish

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the drained beans, remaining spice blend, and 1/3 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until combined. Transfer half the cooked beans to the pot of cooked quinoa; add the butter and as much of the chopped peppers as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; stir until combined and the butter is melted. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the finished quinoa topped with the sliced steaks, roasted sweet potatoes, seasoned avocado, remaining cooked beans, and marinated tomatoes (including any liquid). Drizzle with the creamy cilantro sauce. Garnish with the toasted pepitas and peanuts. Enjoy!

    Tips from Home Chefs

    Roast the sweet potatoes, pepitas & peanuts
    1 Roast the sweet potatoes, pepitas & peanuts

    Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Line a sheet pan with foil. Medium dice the sweet potatoes. Place on the sheet pan. Drizzle with olive oil; season with salt, pepper, and half the spice blend. Toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 16 minutes. Leaving the oven on, remove from the oven. In a bowl, combine the peanuts and pepitas. Drizzle with olive oil and season with salt, pepper, and a pinch of the remaining spice blend. Toss to coat. Transfer to the other side of the sheet pan. Return to the oven and roast 3 to 4 minutes, or until the pepitas and peanuts are lightly toasted and the sweet potatoes are browned and tender when pierced with a fork. Remove from the oven.

    2 Cook the quinoa

    Meanwhile, add the quinoa to the pot of boiling water and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

    Cook the quinoa
    Prepare the remaining ingredients
    3 Prepare the remaining ingredients

    Meanwhile, drain and rinse the beans. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice; season with salt and pepper. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon of zest. Halve the lime crosswise. Halve the tomatoes; place in a bowl. Add the lime zest and the juice of 1 lime half; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. In a separate bowl, combine the sour cream, cilantro sauce, and the juice of the remaining lime half. Season with salt and pepper. Roughly chop the peppers. Thoroughly wash your hands, knife, and cutting board immediately after handling.

    4 Cook the steaks

    Pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 4 to 6 minutes per side for medium- rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.

    Cook the steaks
    Cook the beans & serve your dish
    5 Cook the beans & serve your dish

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the drained beans, remaining spice blend, and 1/3 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until combined. Transfer half the cooked beans to the pot of cooked quinoa; add the butter and as much of the chopped peppers as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; stir until combined and the butter is melted. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the finished quinoa topped with the sliced steaks, roasted sweet potatoes, seasoned avocado, remaining cooked beans, and marinated tomatoes (including any liquid). Drizzle with the creamy cilantro sauce. Garnish with the toasted pepitas and peanuts. Enjoy!

    Browse Steps
    1 of 5