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

with Guacamole & Roasted Sweet Potato

35 MIN
+$6.95/serving 2 Servings
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    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).
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    Dietary Information Wellness

    This meal was designed in collaboration with nutritionists with your holistic health in mind.

    • Nutrition
      PER SERVING
    • Calories
      820 Cals (est.)
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    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
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