• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Our Salty Kitchen
  • Browse All Recipes
  • Season
    • Fall Recipes
    • Spring Recipes
    • Summer Recipes
    • Winter Recipes
    • Holiday Recipes
  • Diet
    • Gluten Free
    • Grain Free
    • Keto
    • Paleo
    • Vegan
    • Vegetarian
    • Whole30 Recipes
  • Course
    • 30 Minute Meals
    • Appetizers
    • Breakfast
    • Condiments and Sauces
    • Desserts
    • Cocktails
    • Main Dishes
    • Pasta
    • Salads
    • Side Dishes
    • Soups and Stews
  • Method
    • Instant Pot Recipes
    • Air Fryer
    • Slow Cooker
    • Grilling Recipes
    • Stir Fry
  • About
    • Let’s Collaborate!
    • Recipe Photography for Food Bloggers
    • Photography Portfolio
    • License Images
    • Contact Us
    • Privacy Policy
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
  • All Recipes
  • Main Dishes
  • Side Dishes
  • Salads
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    You are here: Home » Meal Type » Main Dishes » Black Bean Buddha Bowls with Sweet Potato and Quinoa

    Black Bean Buddha Bowls with Sweet Potato and Quinoa

    5 from 4 votes
    July 23, 2019 (updated August 2, 2021) by Danielle Esposti

    May contain affiliate links. See our Privacy Policy and disclosure.

    Jump to Recipe Print Recipe
    Pinterest image for vegan black bean buddha bowls with quinoa and sweet potatoes.
    Pinterest image for vegan black bean buddha bowls with quinoa and sweet potatoes.
    Pinterest image for vegan black bean buddha bowls with quinoa and sweet potatoes.
    Pinterest image for vegan black bean buddha bowls with quinoa and sweet potatoes.

    These Black Bean Buddha Bowls are a simple but sophisticated twist on classic black beans and rice. This satisfying vegan recipe is perfect for weeknight dinners or meal prep.

    From above, black bean bowl with quinoa, roasted sweet potatoes, citrus black beans, avocado, radish, and cilantro.
    Jump to:
    • What’s a Buddha Bowl?
    • Essential Tools
    • How to Make Black Bean Buddha Bowls
    • Tips for Making This Recipe Perfectly
    • Garnishes and Toppings for Black Bean Buddha Bowls
    • More Vegan Recipes You’ll Love
    • Recipe

    This recipe was originally published February 28, 2017. It was updated on July 23, 2019 with a revised recipe, new photos, additional content, and tips.

    Despite being made with some of the humblest ingredients in your pantry, these Black Bean Buddha Bowls are totally crave-worthy. There is so much to love in this sweet little package: 

    • Spiced citrusy black beans made in just 30 minutes
    • Tender roasted sweet potatoes
    • Creamy avocado
    • Fresh and tangy cilantro
    Side view, close up of citrus black beans in a vegan black bean buddha bowl.

    We regularly turn to black beans for a quick (and cheap!) weeknight protein. The base of these vegan buddha bowls are a weeknight twist on this recipe for black beans from Simply Recipes. I adore beans cooked from scratch when I have the time, but time is most definitely a lacking commodity these days (who can I petition for 28-hour days?!?), so this weeknight version is what I use in a pinch. 

    What’s a Buddha Bowl?

    From vegan to Whole30 and beyond, from Pinterest to Instagram, the ill-defined but ever-present Buddha bowl is, well, everywhere. But what is it exactly? 

    The not-so-precise but oh-so-satisfying answer is that it’s what you want it to be – little bits of this and that layered in a bowl to give you the most variety (and therefore the most nutrition) as possible in a single meal. Typically I make buddha bowls for two occasions:  meal prep and “clean out the fridge” lunches or dinners. 

    Buddha bowls are typically composed of real, whole food ingredients, and you could simply define them as “delicious, clean ingredients in a bowl”, but there are some key features found in most: 

    • Some kind of grain, like quinoa or rice; or grain substitute, like cauliflower rice
    • Some kind of protein, typically plant-based, but I’m seeing more and more paleo and Whole30 bowls emerging recently; you also can’t go wrong with a fried or poached egg
    • A primary veggie (or two or three), typically roasted or grilled
    • A variety of colorful toppings, for flavor and nutrition, also serving the dual purpose of looking beautiful (eat with your eyes, friends!)
    • Optional:  nuts or seeds for crunch and a sauce to tie it all together

    Essential Tools

    Disclaimer: This section and the recipe card contain affiliate links, which means we receive a small commission (at no cost to you!) if you make a purchase using these links. Rest assured, we only endorse products we own and truly love!

    • Dutch Oven, for cooking the black beans
    • Baking Sheet, for roasting the sweet potatoes
    • 2-Quart Saucepan, for cooking the quinoa 
    • Wide, low serving bowls:  We like using pastas bowls for Buddha Bowls and love these ones from Crate and Barrel, but honestly, any bowl will work. 

    How to Make Black Bean Buddha Bowls

    The star of these vegan buddha bowls are citrusy black beans. Layered with quinoa and roasted sweet potatoes then topped with avocado and cilantro, the end result is a nutrient-dense meal packed with flavor. These bowls are a satisfying, crave-worthy vegan meal and perfect for dinner or meal prep.

    Two images showing how to roast sweet potatoes - diced seasoned potatoes in a bowl, and sweet potatoes on a baking sheet.

    Dice a few sweet potatoes into one-inch cubes, then toss with olive oil, paprika, garlic powder, and salt. Roast the sweet potatoes until tender and caramelized. 

    Seasoned roasted sweet potatoes on a baking sheet.

    While the sweet potatoes roast, prepare the citrusy black beans.

    Two images showing the first steps for making citrus black beans.

    In a dutch oven, sautee a diced sweet onion until soft and translucent. Add some garlic and sautee until fragrant.

    Then add some tomato paste, and the seasonings – chili powder, oregano, cumin, paprika, and a tiny pinch of cinnamon. You have some discretion with the heat level here, so if you prefer spicier beans, double the chili powder from one to two teaspoons. Stir until the spices are super fragrant and the tomato paste is worked into the onions.

    From above, the ingredients for citrus black beans in a dutch oven.

    Add two cans of undrained black beans, a diced bell pepper, and a half cup of (preferably fresh) orange juice. Stir it up, bring the liquid to a boil, then reduce the heat and simmer the beans until they’re thick and the peppers are cooked through – about 15 minutes. Stir the beans every few minutes so they don’t scald. 

    Note:  YES, I said undrained black beans. The liquid in high-quality canned beans is just water and salt. After canning, the salt absorbs the starches from the beans, and becomes thick. Using canned beans along with their liquid will result in thicker, creamier black beans for this quick recipe. It’s not quite the same as scratch-cooked beans, but it’s pretty darn close. 

    The only downside here is sodium content – canned beans have a lot of salt, since it acts as a preservative. DO NOT salt your beans until they’ve been fully cooked. Taste for seasoning after, and if they need a bit more salt, add it then. Despite the name of this blog, I added zero salt to this recipe. 

    Side view, cooked citrus black beans in a dutch oven with a wooden spoon.

    The finished beans will be thick and creamy. Turn off the heat and stir in another tablespoon of orange juice and a tablespoon of lime juice. Taste for seasoning and adjust with additional citrus and/or salt. 

    From above, black bean bowl with quinoa, roasted sweet potatoes, citrus black beans, avocado, radish, and cilantro.

    Layer the black beans into bowls along with the roasted potatoes and your grain of choice (I used quinoa, but white or brown rice is great too). Top with diced avocado, radish slices, and lots of fresh cilantro. For a non-vegan option, add a bit of queso fresco too. 

    Tips for Making This Recipe Perfectly

    • This recipe calls for using canned black beans and their liquid – this isn’t a typo! The canning liquid contains starch, which will help thicken the beans and mimics the texture of scratch-cooked beans. 
    • Hold off on seasoning with salt until the very end – the canning liquid contains quite a bit of salt, so you likely won’t need to add any at all. 
    • Stir the beans frequently so they don’t scald.
    • Need more spice? Use up to two teaspoons chili powder (any more will compete too much with the remaining flavors). If you need even more heat, add a minced jalapeno along with a portion of its seeds to the black beans, bell pepper, and orange juice. 
    • Garnish away! The topping really bring this bowl together, so use as many garnishes as you wish. 

    Garnishes and Toppings for Black Bean Buddha Bowls

    • Diced avocado or guacamole
    • Diced red onion or sliced green onions
    • For crunch, radishes or pepitas
    • Lots of cilantro
    • For non-vegans, crumbled queso freso or cojita cheese, or a dollop of sour cream

    More Vegan Recipes You’ll Love

    • Cauliflower Shawarma Buddha Bowls
    • Roasted Vegetable Salad with Green Tahini
    • Black Lentils with Roasted Asparagus and Carrots
    • Mediterranean Chickpea Salad
    • Broccoli Quinoa Salad with Sunbutter Sauce
    Side view, vegan black bean buddha bowl with quinoa, avocado, and roasted sweet potatoes.

    Did you make these Black Bean Buddha Bowls? I’d love to know how they turned out! Leave a comment and a rating below.

    While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.

    Recipe

    From above, black bean bowl with quinoa, roasted sweet potatoes, citrus black beans, avocado, radish, and cilantro.

    Black Bean Buddha Bowls

    5 from 4 votes
    Author: Danielle Esposti
    Print Recipe Rate this Recipe Pin Recipe
    The star of these vegan buddha bowls are citrusy black beans. Layered with quinoa and roasted sweet potatoes then topped with avocado and cilantro, the end result is a nutrient-dense meal packed with flavor. These bowls are a satisfying, crave-worthy vegan meal. 
    Prep Time: 15 mins
    Cook Time: 45 mins
    Total Time: 1 hr
    Servings : 6
    Calories: 474

    Recommended Equipment

    • Baking Sheet
    • Dutch Oven
    • 2-quart Saucepan
    • Parchment Paper
    • Large Mixing Bowl
    • Wood Spoon

    Ingredients

    Citrusy Black Beans

    • 1 sweet onion, diced
    • 1 tbsp olive oil
    • 3 cloves garlic, minced
    • 2 tbsp tomato paste
    • 1-2 tsp chili powder
    • 1 tsp oregano
    • 1 tsp cumin
    • 1 tsp paprika
    • pinch cinnamon
    • 2 cans black beans with their liquids
    • 1 red bell pepper, diced to ½″
    • ½ c orange juice, 1 tbsp reserved
    • 1 tbsp lime juice

    Roasted Sweet Potatoes

    • 3 medium sweet potatoes (about 1.5 pounds), diced to 1″
    • 2 tbsp olive oil
    • 1 tsp salt
    • ½ tsp paprika
    • ½ tsp garlic powder

    Quinoa

    • 1 c quinoa
    • ½ tsp salt
    • 2 c water or broth

    Garnishes

    • green or red onion, sliced or diced
    • avocado, diced
    • radishes, slices
    • queso fresco, crumbled
    • cilantro, chopped

    Instructions

    • Roasted the sweet potatoes. Heat the oven to 450°F. Line a baking sheet with parchment paper. In a large mixing bowl, toss the diced sweet potatoes with the olive oil, salt, paprika and garlic powder. Spread the sweet potatoes evenly over the baking sheet. Transfer to the oven and roast for 35-45 minutes, tossing occasionally to ensure even browning.
    • Make the citrus black beans. Heat a dutch oven over medium high heat. Add the oil and heat until it shimmers. Add the onions to the oil and sautee, stirring occasionally, until soft and translucent, 5-6 minutes. Add the garlic and sautee until fragrant, about 1 minute. Add the tomato paste, chili powder, oregano, cumin, paprika, and pinch of cinnamon and work the spices and tomato paste into the onions and garlic until incorporated and fragrant. 
    • Add the black beans and their liquids, bell pepper, and orange juice to the pot and stir until all ingredients are well mixed. Bring the liquid to a boil, then reduce to a simmer. Simmer 15-20 minutes, stirring occasionally, until the liquid is absorbed, the sauce is thick, and the bell peppers are soft. Stir in the reserved orange juice and lime juice. Taste for seasoning and add salt to taste (canned black beans have a lot of salt, so you may not need any). 
    • While the black beans simmer, make the quinoa. Place the quinoa into a sieve, rinse with cooling running water until the water runs clear, then transfer into a 2-quart saucepan. Cover with 2 cups water or broth and add ½ tsp salt. Bring the liquid to a boil, then reduce to a simmer, cover, and cook for 15 minutes, or until all the water is absorbed. Turn off the heat, and keep covered an additional 10 minutes.
    • Prepare additional garnishes while the quinoa and black beans simmer – slice onions and radishes, dice avocado, crumble the queso fresco, and chop the cilantro. 
    • Compose the black bean buddha bowls. Layer the cooked quinoa, roasted sweet potatoes, and citrus black beans into bowls. Garnish to taste, and serve immediately. 

    Notes

    • The nutrition calculation for this recipe incorporates the black beans, sweet potatoes and quinoa, plus ¼ avocado and 1 tbsp cilantro per bowl. 
    • This recipe calls for using canned black beans and their liquid – this isn’t a typo! The canning liquid contains starch, which will help thicken the beans and mimics the texture of scratch-cooked beans. 
    • Hold off on seasoning with salt until the very end – the canning liquid contains quite a bit of salt, so you likely won’t need to add any at all. 
    • Need more spice? Use up to two teaspoons chili powder and/or add a minced jalapeno along with a portion of its seeds to the black beans in Step 3.

    Nutrition Information

    Calories: 474kcal (24%), Carbohydrates: 77g (26%), Protein: 16g (32%), Fat: 15g (23%), Saturated Fat: 2g (10%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 1204mg (50%), Potassium: 921mg (26%), Fiber: 17g (68%), Sugar: 13g (14%), Vitamin A: 18400% (18400%), Vitamin C: 45.4% (45%), Calcium: 350% (350%), Iron: 3.8% (4%)
    Did you make this recipe?Mention @oursaltykitchen or tag #oursaltykitchen!

    Disclaimer: This post contains affiliate links, which means we receive a small commission (at no cost to you!) if you make a purchase using these links. Rest assured, we only endorse products we own and truly love!

    « Fig Bars
    Oven Baked Halibut with Peach Salsa »

    Disclaimer: This post and the recipe card may contain affiliate links, which means we receive a small commission (at no cost to you!) if you make a purchase using these links. Rest assured, we only endorse products we own and truly love!

    16 Comments
    Filed Under: 45 Minutes or Less, Gluten Free, Main Dishes, Vegan, Vegetarian Tagged With: black beans, dairy free, dinner, good for leftovers, main dish, quinoa, vegan, vegetarian

    Reader Interactions

    Comments

    1. Nana Carrillo

      September 07, 2019 at 8:47 pm

      5 stars
      Delicious!! Made it for the family and all loved it. We added sour cream and cheese on the side. A very healthy, hearty, and yummy meal! Thanks!

      Reply
    2. Chrys

      February 19, 2020 at 12:58 am

      5 stars
      Love this recipe – used it to make the best Buddha bowl. We are sensitive to citrus so instead of the orange juice I used Apple cider vinegar and this was great! So yummy! Served it over red quinoa, with kale, grated beetroot /carrot and a corn salsa. Topped off with spicy vegan dressing and dried wasabe edamame – for some crunch! Your bean recipe is what made it so delicious Thankyou!

      Reply
    3. Elizabeth

      October 27, 2021 at 12:39 pm

      5 stars
      Totally delicious!

      Reply
    4. Patrick

      May 30, 2022 at 6:44 pm

      5 stars
      Really good. I’d never had citrusy black beans before, but it was lovely. The only downside is a lot of cleanup (a bowl for tossing the sweet potatoes and a pan for roasting them; a pot for the citrusy beans, and a pan for the quinoa, but if you’re prepared for that, the finished product is well worth it.

      Reply

    Trackbacks

    1. Black Beans: Here Are 30 Best Recipes - Recipes says:
      October 10, 2019 at 11:06 pm

      […] Full recipe here. […]

      Reply
    2. 10 Totally Healthy Vegan Buddha Bowls | Aglow Lifestyle says:
      December 17, 2019 at 3:51 pm

      […] Article image from – oursaltykitchen […]

      Reply
    3. Black Bean Buddha Bowls with Sweet Potato and Quinoa – thanskfull says:
      February 26, 2020 at 12:32 pm

      […] Source by michellekay21 […]

      Reply
    4. Meatless Monday Mushroom Bolognese (Vegan) | Our Salty Kitchen says:
      March 4, 2020 at 9:57 am

      […] Black Bean Bowls with Sweet Potatoes and Quinoa […]

      Reply
    5. Healthy Pantry Staple Recipes | Our Salty Kitchen says:
      March 16, 2020 at 1:36 pm

      […] Black Bean Buddha Bowls […]

      Reply
    6. How to Get the Most Out of Your Groceries - says:
      March 22, 2020 at 8:26 pm

      […] Black Beans“Meatballs“Buddha bowlsBurritosSaladBurgersSmoothieBrownies […]

      Reply
    7. Instant Pot Lentil Soup | Our Salty Kitchen says:
      March 26, 2020 at 3:01 pm

      […] Black Bean Buddha Bowls […]

      Reply
    8. Beans and Rice :: over 100 delicious gluten-free recipes! says:
      April 2, 2020 at 5:43 pm

      […] Black Bean Buddha Bowls – The star of these vegan buddha bowls from Our Salty Kitchen are citrusy black beans. Layered with quinoa and roasted sweet potatoes then topped with avocado and cilantro, the end result is a nutrient-dense meal packed with flavor. These bowls are a satisfying, crave-worthy vegan meal.  […]

      Reply
    9. 20 Delicious Healthy Pantry Recipes - All Nutritious says:
      April 19, 2020 at 11:45 am

      […] Recipe […]

      Reply
    10. BLACK BEAN BUDDHA BOWLS WITH SWEET POTATO AND QUINOA - DiscoverVege.com says:
      May 27, 2020 at 4:20 pm

      […]  Recipe Source: oursaltykitchen.com […]

      Reply
    11. BLACK BEAN BUDDHA BOWLS WITH SWEET POTATO AND QUINOA - DiscoverVege says:
      June 26, 2020 at 7:00 pm

      […]  Recipe Source: oursaltykitchen.com […]

      Reply
    12. Instant Pot Quinoa (Perfect Every Time) | Our Salty Kitchen says:
      May 16, 2021 at 10:59 am

      […] Black Bean Quinoa Bowls […]

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome to Our Salty Kitchen! We create real food for real people. Our whole foods recipes are seasonal, locally sourced, and simply prepared. Learn More! 

    Footer

    ABOUT US      CONTACT US      PRIVACY POLICY 

    A collage of publication logos that have featured recipes and photography from Our Salty Kitchen.

    Footer

    Privacy

    Privacy Policy

    Let's ConnecT

    • Facebook
    • Instagram
    • Pinterest

    About Us

    Contact

    Copyright © 2023 Our Salty Kitchen

    10.9K shares