Southwest Grain Bowl (Your Choice!)
This vibrant Southwest Grain Bowl is a hearty, customizable meal packed with roasted sweet potatoes, black beans, corn, and creamy avocado, all brought together with a zesty cilantro-lime dressing.
For 4 servings
Preheat oven to 400°F (200°C). Wash and dice sweet potatoes into 1/2-inch cubes. In a medium bowl, toss sweet potatoes with 2 tbsp olive oil, chili powder, cumin, 1/2 tsp salt, and black pepper until evenly coated. Spread in a single layer on a baking sheet.
Roast sweet potatoes for 20-25 minutes, flipping halfway through, until tender and slightly caramelized. While sweet potatoes roast, cook your chosen grain: combine quinoa (or brown rice) with 2 cups water and a pinch of salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes (quinoa) or 40-45 minutes (brown rice) until water is absorbed and grain is fluffy. Remove from heat and let stand covered for 5 minutes.
Prepare the corn salsa: In a small bowl, combine thawed corn, diced red onion, and half of the chopped cilantro. Squeeze juice from half a lime over the mixture and stir to combine. Season with a pinch of salt and pepper.
Make the cilantro-lime dressing: In another small bowl, whisk together Greek yogurt, the remaining chopped cilantro, minced garlic, and the juice from one whole lime. If the dressing is too thick, add a tablespoon of water until desired consistency is reached. Season with salt and pepper to taste.
Once sweet potatoes are roasted and grain is cooked, begin assembling the bowls. Divide the cooked grain evenly among 4 serving bowls, forming the base.
Arrange the roasted sweet potatoes, rinsed black beans, and corn salsa over the grain in separate sections.
Top each bowl with sliced or diced avocado.
Drizzle a generous amount of cilantro-lime dressing over each bowl. Garnish with extra fresh cilantro and a lime wedge for squeezing, if desired. Serve immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Meal Prep Friendly: Cook the grain, roast the sweet potatoes, and prepare the corn salsa and dressing ahead of time. Store components separately in the refrigerator for up to 3-4 days, then assemble bowls just before eating.
- 2Protein Boost: For a more substantial meal, add grilled chicken, pan-seared shrimp, or baked tofu to your bowl. A fried egg also makes a great addition for breakfast or brunch.
- 3Spice It Up: If you prefer more heat, add a pinch of cayenne pepper to the sweet potatoes before roasting, or include finely diced jalapeño in the corn salsa.
- 4Grain Alternatives: While quinoa and brown rice are excellent, feel free to experiment with farro, bulgur, or even cauliflower rice for a lower-carb option.
Adapt it for your goals.
Protein Addition
Add grilled chicken, seasoned ground turkey, or crispy baked tofu for an extra boost of protein.
Veggie SwapVeggie Swap
Incorporate other roasted vegetables like bell peppers, zucchini, or cherry tomatoes. A sprinkle of crumbled feta or cotija cheese also works well.
Dressing OptionsDressing Options
Instead of the yogurt-based dressing, try a simple vinaigrette made with lime juice, olive oil, and a touch of honey, or a creamy avocado-based dressing.
Why this is on our healthy list.
Rich in Fiber
Quinoa, black beans, sweet potatoes, and corn are all excellent sources of dietary fiber, aiding digestion and promoting satiety.
Abundant in Vitamins & Minerals
Sweet potatoes provide Vitamin A, while avocado offers healthy fats and potassium. The array of vegetables contributes a wide spectrum of essential nutrients.
Plant-Based Protein
Black beans and quinoa are complete plant-based protein sources, making this bowl a satisfying option for vegetarians and those looking to reduce meat consumption.
Frequently asked questions
Absolutely! Simply substitute the plain Greek yogurt in the dressing with a dairy-free plain yogurt alternative (like almond or cashew-based yogurt) or use an avocado-lime vinaigrette instead.
