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

with Guacamole & Roasted Sweet Potato

35 MIN
2 Servings
Wellness at Blue Apron
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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
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. 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.
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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).
    5-17 PersonalPoints range per serving
    To learn more about WW's Points program, visit ww.com

    Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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    Dietary Information Wellness

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

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      710 Cals (est.)
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Black Bean & Quinoa Bowls with Guacamole & Roasted Sweet Potato
    Title
    • ½ cup Tricolor Quinoa
    • 1 15.5-Oz Can Black Beans
    • 1 Lime
    • 2 cloves Garlic
    • ½ lb Sweet Potato
    • 4 oz Grape Tomatoes
    • 2 Tbsps Raw Pepitas
    • ¼ cup Guacamole
    • 1 oz Sliced Pickled Jalapeño Pepper
    • 2 Tbsps Crème Fraîche
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    time-saving
    tips & techniques
    How To: Peel Garlic
    How To: Get Perfect Citrus Zest
    How To: Dice a Sweet Potato
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    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 beans & serve your dish
    5 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 roasted sweet potato, cooked beans, marinated tomatoes (including any liquid), and seasoned guacamole. Garnish with the toasted pepitas. Enjoy!

    Tips from Home Chefs

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    Black Bean & Quinoa Bowls

    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 beans & serve your dish
    5 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 roasted sweet potato, cooked beans, marinated tomatoes (including any liquid), and seasoned guacamole. Garnish with the toasted pepitas. Enjoy!

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