Pinto Bean and Sweet Potato Quinoa Bowl

Name: Pinto Bean and Sweet Potato Quinoa Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1¼ lb (570 g) sweet potato, medium, peeled, cut into ¾-inch (2 cm) cubes; 1 whole red bell pepper, large, seeded and cut into ¾-inch (2 cm) pieces; 1 whole yellow bell pepper, large, seeded and cut into ¾-inch (2 cm) pieces; 2½ tbsp (38 ml) extra-virgin olive oil; 1½ tsp (3 g) ground cumin; ¾ tsp (4 g) kosher salt; ¼ tsp (½ g) freshly ground black pepper; 1 cup (170 g) quinoa, rinsed, rinsed and drained; 1¾ cup (420 ml) vegetable broth, low-sodium; 1 can (15 oz) (425 g) pinto beans, canned, drained and rinsed; ⅓ cup (80 ml) fresh lime juice; 2 tbsp (30 ml) extra-virgin olive oil; 2 cloves (6 g) garlic, minced, minced; ½ tsp (1 g) ground cumin; ¼ cup (12 g) fresh cilantro, chopped, chopped (optional); to taste kosher salt; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

A vibrant, nutritious bowl combining roasted sweet potato and bell peppers with fluffy quinoa and warm pinto beans, seasoned with cumin and a bright lime dressing. This one-bowl meal is naturally vegan, packed with protein and fiber, and comes together in about 40 minutes. Perfect for meal prep or a satisfying weeknight dinner.

Prep: 15 min
Cook: 25 min
Total: 40 min
Makes: 4 bowls

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Ingredients

4 servings

1¼ lb (570 g) sweet potato, medium, peeled, cut into ¾-inch (2 cm) cubes
1 whole red bell pepper, large, seeded and cut into ¾-inch (2 cm) pieces
1 whole yellow bell pepper, large, seeded and cut into ¾-inch (2 cm) pieces
2½ tbsp (38 ml) extra-virgin olive oil
1½ tsp (3 g) ground cumin
¾ tsp (4 g) kosher salt
¼ tsp (0.5 g) freshly ground black pepper
1 cup (170 g) quinoa, rinsed, rinsed and drained
1¾ cup (420 ml) vegetable broth, low-sodium
1 can (15 oz) (425 g) pinto beans, canned, drained and rinsed
⅓ cup (80 ml) fresh lime juice
2 tbsp (30 ml) extra-virgin olive oil
2 cloves (6 g) garlic, minced, minced
½ tsp (1 g) ground cumin
¼ cup (12 g) fresh cilantro, chopped, chopped (optional)
to taste kosher salt
to taste freshly ground black pepper

Equipment (5)

1 large baking sheet (18×13 inches / 45×33 cm)
Small saucepan with lid
Medium mixing bowl
Small bowl for dressing
Whisk

Steps

Before you start

Preheat your oven to 425°F (220°C)
Measure out your quinoa and rinse it under cold water
Have all vegetables prepped and ready to go on the baking sheet

1
Roast vegetablesOven 425°F / 220°C
- On a large baking sheet (18×13 inches / 45×33 cm), combine the cubed sweet potato and bell pepper pieces.
- Drizzle with 2½ tablespoons (38 ml) olive oil and sprinkle with 1½ teaspoons (3 g) cumin, ¾ teaspoon (4 g) salt, and ¼ teaspoon (0.5 g) black pepper.
- Toss well to coat evenly.
- Spread in a single layer and place in a preheated 425°F (220°C) oven.
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Ready when: Sweet potato is fork-tender and peppers are softened with browned edges
Tip: Cut vegetables to a uniform size so they roast evenly. Don't skip spreading them in a single layer—crowding the pan steams rather than roasts them.
2
Cook quinoa
- In a small saucepan with a lid, bring 1¾ cups (420 ml) vegetable broth to a boil.
- Add 1 cup (170 g) rinsed quinoa, stir, and reduce heat to low.
- Cover and simmer for 15 minutes.
- Remove from heat, keep the lid on, and let it rest for 5 minutes.
- Fluff with a fork.
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Ready when: Quinoa is fluffy and individual grains are visible; liquid is fully absorbed
Tip: Always rinse quinoa before cooking to remove saponins, which can make it taste bitter. If you forget, it will still cook, but the flavor will be off.
3
Warm beans
- While the quinoa cooks, drain and rinse 1 can (15 oz / 425 g) pinto beans in a fine-mesh strainer.
- In a small saucepan, warm the beans over medium heat with a pinch of salt for 3–4 minutes, stirring occasionally, until heated through.
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Ready when: Beans are steaming and warm throughout
Tip: Don't let beans boil or they'll burst apart; gentle warming keeps them intact and creamy.
4
Make lime dressing
- In a small bowl, whisk together ⅓ cup (80 ml) fresh lime juice, 2 tablespoons (30 ml) olive oil, 2 minced garlic cloves (6 g), ½ teaspoon (1 g) cumin, and a pinch each of salt and black pepper.
- Taste and adjust seasoning as needed.
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Ready when: Dressing is well combined and homogeneous
Tip: Whisk the dressing vigorously to emulsify the oil and lime juice; it will become slightly creamy and cling better to the grains.
5
Assemble bowls
- Divide the cooked quinoa among four bowls.
- Top each with one-quarter of the roasted vegetables and one-quarter of the warm pinto beans.
- Drizzle each bowl with 2–3 tablespoons (30–45 ml) of the lime dressing.
- Garnish with fresh cilantro if using.
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Ready when: Bowls are assembled and ready to eat
Tip: Warm components (roasted vegetables and beans) will gently warm the quinoa. Serve immediately so the textures remain distinct.

Good to know

Tips

Mise en place is your friend: chop vegetables before you start cooking so roasting and simmering can happen simultaneously and the bowl comes together in under 40 minutes total.
For extra protein, top with a fried or poached egg, crumbled feta, or a dollop of Greek yogurt.
Make it spicy by adding a pinch of cayenne pepper to the roasted vegetables or a few sliced jalapeños to the dressing.
Leftover lime dressing works beautifully on grilled fish, roasted chicken, or green salads—store it separately and use within 5 days.

Make ahead

Cook quinoa and prepare vegetables up to 2 days ahead. Store separately in airtight containers in the refrigerator. Assemble and dress just before serving so the dressing soaks into the grains while flavors are still vibrant. The dressing will keep for up to 5 days refrigerated.

Storage & reheating

Refrigerate individual bowls (assembled with dressing) for up to 4 days in airtight containers. The dressing will soften the grains slightly over time, which some prefer. Freeze unassembled components (separate containers) for up to 3 months. To reheat, thaw overnight in the fridge and warm quinoa, vegetables, and beans gently in a microwave (1–2 minutes) or on the stovetop over medium-low heat, then reassemble and dress.

Substitutions

pinto beans, canned → Black beans or chickpeas. Either offers similar protein and texture. Adjust salt to taste as chickpeas may absorb seasoning differently.
red bell pepper, large → Red or orange zucchini, cut into matchsticks and roasted. Zucchini roasts faster (12–15 minutes), so add it halfway through if roasting vegetables together.
quinoa, rinsed → Millet, farro, or brown rice. Use 1¾ cups broth to 1 cup grain; millet cooks in 20 minutes, farro in 30–40 minutes, brown rice in 45 minutes.
fresh lime juice → Lemon juice or rice vinegar. Both provide brightness; lemon offers a slightly different citrus note, rice vinegar a more subtle tang.