Black Bean, Apple, & Sweet Potato Quinoa Bowl

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"This recipe represents my current style of cooking - gluten-free, healthy, nutritious, and very often meatless but full of plant-based protein. You can also serve this quinoa bowl cold and call it a salad. I formerly posted recipes as gkwillow."

Original is 3-4 servings


  • Serving Size: 1 (604.3 g)
  • Calories 777.7
  • Total Fat - 5.6 g
  • Saturated Fat - 1.5 g
  • Cholesterol - 2.4 mg
  • Sodium - 531.2 mg
  • Total Carbohydrate - 146 g
  • Dietary Fiber - 29.2 g
  • Sugars - 22.2 g
  • Protein - 40.5 g
  • Calcium - 249.9 mg
  • Iron - 12.3 mg
  • Vitamin C - 21.9 mg
  • Thiamin - 1.5 mg

Step by Step Method

Step 1

In a large saucepan, combine stock and quinoa; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until liquid is almost absorbed. Remove from heat.

Step 2

While quinoa is cooking, heat oil over medium heat in a large covered skillet. Add sweet potatoes and onions; cook and stir 5 minutes. Add 1/4 water, cover and cook for 10 minutes or until potatoes are just tender. Uncover, add apples; cook and stir 6-8 minutes longer until until all veggies are soft.

Step 3

Stir in wine and salt. Bring to boil and cook 1 minute. Add the black beans and cooked quinoa; heat through. Garnish with chopped fresh cilantro.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • If using vegetable stock, be sure to choose one that is low in sodium.
  • When selecting apples, use a crisp, tart variety such as Granny Smith for the best flavor.

  • Replace chicken stock with vegetable broth: This substitution will make the dish completely vegan and suitable for those who follow a plant-based diet.
  • Replace white wine with apple cider vinegar: This substitution will reduce the amount of alcohol in the dish, making it more appropriate for a wider range of dietary needs. Additionally, the acidity of the vinegar will help to bring out the flavors of the other ingredients.

Serve this bowl cold and call it a Quinoa Salad with Apples and Sweet Potatoes.

Roasted Brussels Sprouts with Garlic and Parmesan: This delicious side dish is the perfect accompaniment to the Black Bean, Apple, & Sweet Potato Quinoa Bowl. Brussels sprouts are a great source of fiber and vitamins, and when roasted with garlic and parmesan, they make for a delicious and nutritious side dish.

Zesty Lime and Cilantro Rice: This zesty and flavorful rice dish is the perfect addition to the Black Bean, Apple, & Sweet Potato Quinoa Bowl. The combination of lime, cilantro, and garlic adds a vibrant flavor to the dish, while the rice provides a satisfying and filling base. This dish is a great source of fiber and complex carbohydrates, making it a nutritious and delicious accompaniment to the quinoa bowl.


Q: Can I use vegetable stock instead of chicken stock?

A: Yes, you may use vegetable stock instead of chicken stock in this recipe.

Q: Can I use a different type of cheese?

A: Yes, you can use a different type of cheese in this recipe. Consider trying a milder cheese like mozzarella or a stronger cheese like cheddar.

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Fun facts:

The sweet potato is native to the Americas and was first cultivated by indigenous people in Peru. It was one of the first vegetables brought to Europe by Christopher Columbus and is now eaten all over the world.

The black bean is native to Central and South America and is a staple ingredient in Latin American cuisine. It is believed to have been a favorite of the Mayan people and was also eaten by the Aztecs and Incas.