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Cajun Sweet Potato Quinoa Bowl


4 Servings

Prep Time:

10 Minutes

Cook Time:

45 Minutes

Total Time:

55 Minutes

Made with Cajun seasoned sweet potatoes, smokey beans and quinoa. This meal is filling and simple yet still full of flavor.



  • 2 sweet potatoes

  • 1 tablespoon of Cajun seasoning

  • ½ teaspoon of garlic powder

  • 1 can or 2 cups of cooked kidney beans

  • ½ teaspoon of onion powder

  • ½ teaspoon of smoked paprika

  • 1 cup of quinoa

  • 2 cups of veggie broth

  • Salt and pepper to taste

Tahini Sauce:

  • 1/3 cup of  tahini

  • 1-2 cloves of garlic

  • ½ lemon, juiced

  • 1/8 cup or more of water to thin


  • Bell pepper

  • Avocado

  • Spinach


Wash and remove skin of sweet potatoes. On a baking sheet prepared with parchment paper, mix the sweet potato cubes, cajun seasoning and garlic powder. Season with salt and pepper. Bake for around 20-25 minutes at 400 degrees. Add rinsed quinoa, sprinkle of salt and veggie broth to a pot and bring to a light boil. Reduce to a simmer, cover, and cook for about 15 minutes or until liquid is absorbed. Add drained and rinsed kidney beans, onion powder and smoked paprika, along with about ¼ cup of water to a small pot on the stove. Warm on low/medium for about 5-10 minutes. If you prefer “refried beans” feel free to mash with a fork. Dice bell pepper, cut avocado and wash spinach. Add tahini sauce ingredients to a blender or food processor and blend until smooth. Add more water if needed. Assemble the bowls.

Recipe Origin:

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