Vegetarian Southwestern Style Bowls (Vegan Optional)!

The Black Cat Kitchen
by The Black Cat Kitchen
6 servings
50 min

I love a good bowl! Something about all the layers and contrasting flavors and textures makes me so happy. It feels like a complete and portable little meal and I love being able to take it on the go for lunches during the work day as well!

The absolute best part about this dish is that I can prep it on Sunday or Monday and have lunches the whole week! This makes 5-6 servings, so you can do the math in whatever way works to divide these up for lunches and dinners in your world :)

These are vegetarian and can easily be made vegan with the omission of the cheese on top. The beans are a great source of protein and I ended up adding toasted pumpkin seeds to mine to eat later, so that is a fun protein-packed addition as well! Even though you may think, will this be filling enough? I promise you it is. And if fullness isn't striking you, you can always add more beans or avocado to fill up on. The bowls are made for you, so go heavy where you want. Enjoy :)

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Vegetarian Southwestern Style Bowls (Vegan Optional)!
Recipe details
  • 6  servings
  • Prep time: 20 Minutes Cook time: 30 Minutes Total time: 50 min
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Southwestern Style Bowls
  • 2 medium sweet potatoes, peeled and diced
  • 1 C quinoa (I used red)
  • 1-2 cans black beans (add more if you would like, see notes)
  • 1 large bunch of kale or bag
  • 1-2 medium avocados (add more if you would like, see notes)
  • 5-6 oz goat cheese or feta cheese (optional)
  • 1 lime, juice
  • Cilantro, 1 bunch diced
  • Olive Oil (about 2 Tbsp)
  • 1 tsp cumin
  • 1 tsp smoky paprika
  • salt and pepper to taste
Southwestern Style Bowls
Preheat oven to 400 F
Peel and dice 2 medium sweet potatoes
Toss with cumin, smoked paprika, salt and pepper
Roast in olive oil on baking sheet at 400 F for about 20 minutes, tossing halfway through
Bake until fork-tender
Cook 1 C dry red quinoa per instructions, set aside to cool
Cut kale-remove center stems
Massage kale with a bit of salt and the juice of 1 lime-helps make it tender
Open black beans and drain and rinse
Slice avocado (I like to slice about 1/4-1/3 of an avocado into the bowl before servings each day to prevent browning too much
Assemble bowls with quinoa, sweet potato, kale, and about 1/4 C black beans. Top with avocado, goat/feta cheese, and fresh cut cilantro
  • Add more or cook more items if you think you may want a 'bigger' bowl. This recipe makes about 5-6 servings and I found that to be pretty filling for a lunch!
The Black Cat Kitchen
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