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.
Ingredients
Skillet
- 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
Sauce
- 1/4 cup tahini
- juice of half a lemon
- 1 tablespoon maple syrup
- 2-4 tablespoons water to thin
Instructions
- 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.
I want this!
Yay! <3 <3 <3
Tooootally making this tonight! I love love that it’s simple, basic and so good looking :)
Sweet! Definitely simple, and you can get everything else ready while those little sweet potatoes roast! <3
This is so gorgeous! And yes, sometimes the best, most unplanned recipes come from leftovers and that is such a great feeling :) Also loving the idea of frying quinoa- so yum.
Such a great feeling! Thanks, Medha!!
Oh yes… Winter is still in full force and this dish looks SO good. Exactly what I’d like to eat when it is this cold outside.
I do batch cook a lot so I am adding this recipe to my to-cook list.
XOXO
Winter always likes to stick around a little longer than necessary, doesn’t it? ;) I do hope you like this one! <3
This sounds like the perfect weeknight meal! I LOVE crispy quinoa and that maple tahini sauce sounds out of this world! You are def #winning with this recipe.
Haha, I’m glad you think so! ;) I want to add crispy quinoa to everything.
What a delicious looking dinner Tessa. I have never tried frying quinoa, but now it’s definitely on my list of must trys. Winter isn’t finished here either. This would be the perfect cozy dish!
I really want to try using fried quinoa in so many things! I think you’d love it. Have a great week, Mary Ann!
The ingredients list here is a checkbox of many things I love, and I still did a double take when I got to the sauce. I combine tahini with honey all the time, but I don’t think I’ve ever used it with maple syrup! That sounds wonderful, I can’t wait to try it.
Oh yes! So funny, I’ve never used tahini with honey. I’ve used the tahini + maple syrup combo in baked goods and was hooked that way! Now I’ve got to try it with honey. :)
What a delicious combination of flavors/textures! I definitely need to try this!
Thank you, Bella! xo
That crispy quinoa is perfect, perfect!
Crispy toasty! <3 <3 <3
Ah, the kind of food I could eat daily… really lovely and I have to give your crunchy quinoa method a try!
Same here, this is the stuff I could eat for breakfast, lunch, dinner. Sometimes I do. Haha. Hope you are having a great week, Kelly! xo
I always forget about frying quinoa!! Love the combination of black beans and sweet potato.. so much texture and flavor going on in this skillet, Tessa! No doubt, and I’m with you… winning at something (hehe!). I love a good pantry staple dinner.. fast and easy too. I’ll take it! Delicious work my dear! xo
Haha, winning at something feels good! ;) Yes! Frying quinoa is one of my new favorite things. Thank you, Traci! xoxo
The idea of frying left over quinoa for granola is genius! I also love the colors of this dish. Yum!
Great dish! Very filling and great combination of flavors. One question…do you cook the quinoa first or just put it in the skillet raw? I put it in raw and it was good. Thanks for sharing a great recipe!
Hi Jennifer! So glad you enjoyed it! I usually cook the quinoa before, but I am glad to know it works well raw too!