Main Course · Lunch · Latin American ·

Zesty Peruvian Sweet Potato Quinoa Bowl with Lime-Cilantro Dressing

Name: Zesty Peruvian Sweet Potato Quinoa Bowl with Lime-Cilantro Dressing
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 2 large sweet potatoes, peeled and diced into 1-inch cubes; 2 tbsp olive oil; 1 tsp smoked paprika; 1/2 tsp garlic powder; Salt and pepper to taste; 1 cup quinoa, rinsed; 2 cups vegetable broth or water; Pinch of salt; 1/4 cup fresh lime juice; 1/4 cup olive oil; 2 tbsp honey or agave syrup; 1/2 cup fresh cilantro, chopped; 1 garlic clove, minced; Salt and pepper to taste; 1 can (15 oz) black beans, drained and rinsed; 1 ripe avocado, sliced; 1/4 cup red onion, thinly sliced; 1/4 cup fresh corn kernels (optional)

This colorful and hearty quinoa bowl brings the best of Peruvian cuisine to your table, featuring roasted sweet potatoes, avocado, black beans, and a zesty lime-cilantro dressing.

4.1(704 reviews)

·By Ethan Brooks·January 25, 2026

Zesty Peruvian Sweet Potato Quinoa Bowl with Lime-Cilantro Dressing — Main Course served and photographed from above

Prep

15 min

Cook

45 min

Difficulty

Easy

Serves

Ingredients

Servings

For the Roasted Sweet Potatoes

For the Quinoa

For the Lime-Cilantro Dressing

For the Assembly

Nutrition

Per serving

Calories: 484 kcal
Protein: 9.28 g
Carbs: 53.4 g
Fat: 27.2 g
Fiber: 9.93 g

Whole recipe

Total

Calories: 1936 kcal
Protein: 37.1 g
Carbs: 213.6 g
Fat: 108.8 g
Fiber: 39.7 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
2 large sweet potatoes peeled and diced into 1-inch cubes	230	4	54	0.5	8
2 tbsp olive oil	240	0	0	27	0
1 tsp smoked paprika	6	0.3	1.2	0.3	0.8
1/2 tsp garlic powder	5	0.2	1.1	0	0.1
Salt and pepper to taste	0	0	0	0	0
1 cup quinoa rinsed	222	8	39	3.5	5
2 cups vegetable broth or water	15	1	3	0	0
Pinch of salt	0	0	0	0	0
1/4 cup fresh lime juice	13	0.2	4.2	0	0.1
1/4 cup olive oil	480	0	0	54	0
2 tbsp honey or agave syrup	120	0	32	0	0
1/2 cup fresh cilantro chopped	1	0.1	0.2	0	0.1
1 garlic clove minced	4	0.2	1	0	0.1
Salt and pepper to taste	0	0	0	0	0
1 can (15 oz) black beans drained and rinsed	315	20	54	1	14
1 ripe avocado sliced	240	3	13	22	10
1/4 cup red onion thinly sliced	12	0.3	3	0	0.5
1/4 cup fresh corn kernels (optional)	33	1	8	0.5	1

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Prepping the Sweet Potatoes

1
Preheat the oven to 425°F (220°C)
Preheat the oven to 425°F (220°C).
2
Season the sweet potatoes
In a large bowl, combine the diced sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper.
Tip: Ensure the sweet potatoes are evenly cut for uniform roasting.
3
Roast the sweet potatoes
Spread the sweet potatoes on a baking sheet in a single layer and roast for 25-30 minutes, turning once halfway through.

Cooking the Quinoa

1
Add quinoa to saucepan
In a saucepan, add rinsed quinoa and vegetable broth or water.
2
Bring to a boil
Bring to a boil over medium-high heat.
3
Simmer and fluff
Reduce heat to low, cover, and simmer for 15 minutes or until quinoa is tender and the liquid is absorbed. Fluff with a fork and set aside.
Tip: Allow the quinoa to cool slightly before assembling to avoid wilting fresh toppings.

How to Make Zesty Peruvian Sweet Potato Quinoa Bowl with Lime-Cilantro Dressing

Total time: 1 h · Yields 4 servings

1
Roasting
Ensure sweet potatoes are tender and edges are caramelized after roasting.
2
Simmering
Cook quinoa until all liquid is absorbed and each grain appears translucent.
3
Blending Dressing
Whisk all dressing ingredients together until emulsified and combined.