A hearty vegetarian meal using pantry staples, this Roasted Sweet Potato, Black Bean, and Fried Quinoa Skillet with Maple-Tahini Sauce will become a weeknight favorite. Gluten-free, vegan.
With winter reminding us this week that it’s not finished with us just yet, I felt sharing this roasted sweet potato, black bean, and fried quinoa skillet was appropriate.
When I can make a meal of pantry staples, I feel like I’m truly winning (at something), and this recipe is just that. If you’ve never “fried” quinoa before, I assure you it will become part of your leftover bag of tricks.
Frying already-cooked quinoa makes it crispy toasty and fantastic in bowls, salads, and (I’m guessing) even granola.
So if you are one to batch cook quinoa, brown rice, or other staples at the beginning of the week, or just made a large amount of quinoa to accompany a meal, using the leftovers makes this skillet infinitely easier.
While the sweet potatoes and red onions roast, you can fry your quinoa and make the maple-tahini sauce before it all gets combined.
And there you have it. You’ve got dinner.
Roasted Sweet Potato, Black Bean, and Fried Quinoa Skillet with Maple-Tahini Sauce
A hearty vegetarian meal using pantry staples. For faster prep, use leftover quinoa.
- 2 large or 3 medium sweet potatoes cubed
- 1 large red onion cut into wedges
- 2 tablespoons olive oil
- 1/2 teaspoon black pepper
- 1/2 garlic powder
- 1/2 teaspoon chili powder
- pinch of cayenne pepper
- couple pinches salt
- 1 tablespoon coconut oil
- 1/2 to 3/4 cup cooked quinoa
- 1-15 oz can black beans rinsed
- 2 cups arugula or greens of choice
- 1/4 cup tahini
- juice of half a lemon
- 1 tablespoon maple syrup
- 2-4 tablespoons water to thin
Preheat the oven to 425 degrees Fahrenheit. Coat a large rimmed baking pan with cooking spray. Spread the sweet potatoes and red onions into an even layer. Drizzle olive oil over top, then using hands, mix veggies to coat. Mix spices in a small bowl or cup, then sprinkle over top of veggies. Again, mix to coat and spread into even layer on pan. Bake for 15 minutes, turn over veggies with a spatula, and bake for another 10 to 15 minutes.
Add tablespoon of coconut oil to a large cast iron or nonstick skillet over medium-high heat. When coconut oil is melted, add quinoa to pan in an even layer. Cook, stirring occasionally, until golden-brown, about 10 minutes. Remove pan from burner and allow to cool.
Next, in a glass measuring cup or small bowl, whisk to combine tahini, lemon juice, and maple syrup. Add tablespoons of water until desired consistency is reached. Set aside.
When the veggies have about 5 minutes left to roast, return the skillet to burner and set to low heat. Add the black beans, stirring occasionally. When the veggies are ready, add them to the skillet. Stir to combine.
Top the sweet potato mixture with arugula and drizzle with tahini sauce. Alternatively, serve sweet potato mixture in bowls, then top with arugula and dressing.