Go Back

Sriracha Sweet Potato Quinoa Bowl

Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Servings 4 bowls


  • 4 medium sweet potatoes, cubed
  • 1 1/2 cups dry quinoa
  • 1 can black beans
  • 1 avocado
  • 1 red onion
  • 3 medium roma tomatoes
  • 1/2 cup sriracha
  • 1/2 cup maple syrup


  • Set your oven to broil at 425 F. Then prepare the sweet sriracha sauce by mixing the sriracha and maple syrup together.
  • Cube the sweet potatoes and toss onto a baking sheet. Spray with coconut oil and coat in about 1/4 cup of the sriracha sauce. Bake for 10 minutes on each side (total 20-25 minutes) or until slightly crispy.
  • While the potatoes are cooking, add 1 1/2 cups quinoa and 3 cups water to a saucepan. Bring to a boil and then reduce to a simmer. Allow to cook until all the water has been absorbed by the quinoa. Remove from heat once done.
  • Then cook the black beans in the saucepan for about 5-10 minutes or until soft.
  • Chop up the tomatoes, onions, and avocado.
  • Add all the ingredients to a bowl and drizzle on the sriracha sauce. Serve and enjoy.