Black Bean & Quinoa Bowls with Guacamole & Roasted Sweet Potato
Chef Favorites

Black Bean & Quinoa Bowls

with Guacamole & Roasted Sweet Potato

35 MIN
+$6.95/serving 2 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
These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.
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
  • No Change
    I don't want to make any changes to my meal View recipe
    Wellness
  • add Shrimp
    add 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined)
    Wellness
  • add Shrimp

    From the Test Kitchen

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

    See Plans
    • Nutrition
      PER SERVING
    • Calories
      820 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Black Bean & Quinoa Bowls with Guacamole & Roasted Sweet Potato
    Title
    • 10 oz Tail-On Shrimp (Peeled & Deveined)
    • ½ cup Tricolor Quinoa
    • 1 15.5-Oz Can Black Beans
    • 1 Lime
    • 2 Tbsps Raw Pepitas
    • 2 cloves Garlic
    • ½ lb Sweet Potato
    • 4 oz Grape Tomatoes
    • ¼ cup Guacamole
    • 1 oz Sliced Pickled Jalapeño Pepper
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    • 2 Tbsps Crème Fraîche
    time-saving
    tips & techniques
    Prepare & roast the sweet potato
    1 Prepare & roast the sweet potato

    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 potato. Place on the sheet pan. Drizzle with olive oil; season with salt, pepper, and 1/4 of the spice blend. Toss to coat. Arrange in an even layer. Roast 19 to 21 minutes, or until 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, 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

    Prepare the remaining ingredients & marinate the tomatoes
    3 Prepare the remaining ingredients & marinate the tomatoes

    Meanwhile, peel and roughly chop 2 cloves of garlic. Drain and rinse the beans. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon. Halve the lime crosswise. In a bowl, combine the guacamole and the juice of 1 lime half. Season with salt and pepper. Halve the tomatoes; place in a separate bowl. Add the lime zest and the juice of the remaining 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. Roughly chop the pepper. Thoroughly wash your hands immediately after handling.

    Toast the pepitas
    4 Toast the pepitas

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pepitas; season with salt and pepper. Cook, stirring frequently, 1 to 3 minutes, or until toasted (be careful, as the pepitas may pop as they toast). Transfer to a bowl and immediately season with salt. Wipe out the pan.

    Cook the shrimp
    5 Cook the shrimp

    Pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat. Transfer to a plate and cover with foil to keep warm. Wipe out the pan.

    Cook the beans & serve your dish
    6 Cook the beans & serve your dish

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until softened. 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. Turn off the heat; stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired. To the pot of cooked quinoa, add a drizzle of olive oil and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; stir to combine. Serve the finished quinoa topped with the cooked shrimp, roasted sweet potato, cooked beans, marinated tomatoes (including any liquid), and seasoned guacamole. Garnish with the toasted pepitas. Enjoy!

    Tips from Home Chefs

    Prepare & roast the sweet potato
    1 Prepare & roast the sweet potato

    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 potato. Place on the sheet pan. Drizzle with olive oil; season with salt, pepper, and 1/4 of the spice blend. Toss to coat. Arrange in an even layer. Roast 19 to 21 minutes, or until 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, 20 to 22 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 & marinate the tomatoes
    3 Prepare the remaining ingredients & marinate the tomatoes

    Meanwhile, peel and roughly chop 2 cloves of garlic. Drain and rinse the beans. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon. Halve the lime crosswise. In a bowl, combine the guacamole and the juice of 1 lime half. Season with salt and pepper. Halve the tomatoes; place in a separate bowl. Add the lime zest and the juice of the remaining 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. Roughly chop the pepper. Thoroughly wash your hands immediately after handling.

    4 Toast the pepitas

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pepitas; season with salt and pepper. Cook, stirring frequently, 1 to 3 minutes, or until toasted (be careful, as the pepitas may pop as they toast). Transfer to a bowl and immediately season with salt. Wipe out the pan.

    Toast the pepitas
    Cook the shrimp
    5 Cook the shrimp

    Pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat. Transfer to a plate and cover with foil to keep warm. Wipe out the pan.

    6 Cook the beans & serve your dish

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until softened. 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. Turn off the heat; stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired. To the pot of cooked quinoa, add a drizzle of olive oil and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; stir to combine. Serve the finished quinoa topped with the cooked shrimp, roasted sweet potato, cooked beans, marinated tomatoes (including any liquid), and seasoned guacamole. Garnish with the toasted pepitas. Enjoy!

    Cook the beans & serve your dish
    Browse Steps
    1 of 6