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Southwest Quinoa Bowl

Colorful bowl of southwest quinoa with red cabbage, tomatoes, black beans, sweet potatoes, and avocado tomatillo sauce
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This southwest quinoa bowl is an easy-to-make weeknight dinner. It’s a delicious, filling, and super healthy meal your whole family will enjoy.

Ingredients

Units Scale
  • 1.5 cups of quinoa
  • 1 tablespoon olive oil
  • 1 large sweet potato, peeled and chopped into cubes
  • 15oz can of black beans, rinsed and drained
  • 1/2 head of purple cabbage
  • 1-2 cups of cherry or grape tomatoes
  • 2 cups avocado and tomatillo sauce

Garnish:

  • Sliced radishes
  • cojita or feta cheese crumbles

Instructions

  1. On the stovetop, cook the quinoa per the manufacturer’s instructions.
  2. While the quinoa is cooking, toss the sweet potato into the air fryer. Drizzle with a little olive oil and give it a good shake to avoid sticking to the air fryer basket. Air fry for about 14 minutes at 375° or until tender. 
  3. Prep your black beans, purple cabbage, tomatoes, and avocado & tomatillo sauce while the quinoa and sweet potato are cooking.
  4. Assemble the southwest bowl. Start with a couple scoops of quinoa and then add all the other ingredients in little piles on top. Finish off with a dollop of avocado and tomatillo sauce. Sprinkle some radishes and cheese on top. Yum!

Notes

To make it vegan/dairy-free: opt for vegan feta cheese, or skip the cheese entirely.

Find it online: https://bowlofyum.com/2026/01/southwest-quinoa-bowl/