Print Recipe
5 from 1 vote

Roasted Sweet Potato, Black Bean + Kale Mexican Quinoa

Prep Time15 mins
Cook Time20 mins
Total Time45 mins
Servings: 4
Author: Lorie Yarro


  • 1 c quinoa uncooked
  • 1 can or 2 cups cooked and rinsed black beans
  • 2 medium sweet potatoes
  • 1 1/2 - 2 c chopped kale
  • 2 cans or 4 c diced tomatoes unsalted
  • 2 tsp chili powder
  • 2 tsp cumin
  • 2 garlic cloves minced
  • olive oil
  • sea salt and cracked pepper
  • cilantro optional


  • Preheat oven to 425°F.
  • Chop sweet potatoes (I leave skin on) Into bite sized pieces.
  • Mix sweet potatoes with a drizzle (about 2-3 tsp) of olive oil to coat evenly.
  • Line sweet potatoes evenly on a parchment lined pan.
  • Roast for about 15-20 minutes or until lightly browned and soft.
  • Cook quinoa according do package directions.
  • Once quinoa is cooked, combine it in a medium bowl with kale, tomatoes, black beans, garlic and spices. (Kale should wilt nicely with the hot quinoa.)
  • When sweet potatoes are cooked, mix with all other ingredients.
  • Salt and pepper to taste and add more chili powder or cumin if desired.
  • Serve with diced avocado or cilantro.
  • Store leftovers in the fridge or freeze and reheat as desired.


If using canned tomatoes, drain most of the liquid first.
This can be a whole meal or a great side for taco night!