Quinoa with Maple Sweet Potatoes, Mushrooms & Black Beans: A Grounding, Seasonal Bowl

By Amy Bourque, Yoga and Ayurvedic Practitioner

As the cooler seasons settle in, our bodies naturally reach for meals that feel warm, stabilizing, and deeply nourishing. In Ayurveda, these cravings are a sign that Vata season is here—bringing with it cold air, dryness, and a sense of movement. To feel balanced, we need foods that anchor us: warm, hydrating, sweet, and earthy.

This Quinoa Bowl with Maple Sweet Potatoes, Mushrooms, and Black Beans is one of my go-to seasonal recipes. It’s simple, easy to make, grounding, and full of textures that comfort the body and calm the mind.

How This Dish Nourishes You

Sweet Potatoes

Roasted with maple syrup (or maple sugar), they bring warmth, sweetness, and a grounding energy that pacifies Vata and supports steady digestion.

Mushrooms

Earthy, mineral-rich, and deeply grounding, mushrooms add a savory depth that balances the sweetness of the potatoes. They also support immune health—a beautiful bonus during the cold months.

Black Beans

A wonderful source of plant-based protein and fiber, black beans strengthen energy, support stable blood sugar, and keep you satisfied. Their hearty texture adds grounding and nourishment, especially when paired with quinoa.

Quinoa

Light yet protein-rich, quinoa keeps this dish balanced. It provides lasting energy without heaviness and pairs beautifully with earthy vegetables and plant proteins.

Together, these ingredients create a bowl that stabilizes your energy, supports digestion, and warms you from the inside out—everything your body needs during seasonal transitions or busy life moments.

Recipe:

Ingredients

• Roasted Sweet Potatoes

  • 2 medium sweet potatoes, peeled and cubed

  • 1–2 tbsp olive oil or ghee

  • 1–2 tbsp pure maple syrup or Maple sugar

  • Pinch of sea salt

  • Black pepper

• Quinoa Base

  • 1 cup quinoa, rinsed

  • 2 cups water or vegetable broth

• Mushrooms + Beans

  • 1–2 cups portabella or button mushrooms, sliced

  • 1/2 cup diced white onion

  • 1 tbsp olive oil or ghee

  • 1 cup black beans, rinsed and drained

  • 3 Cloves garlic, minced

• Optional Add-Ins for garnish

  • Diced avocado

  • Scallions

  • Organic ranch dressing drizzle

Instructions

1. Preheat oven to 400°F.

2. Toss sweet potato cubes with oil, maple syrup, pepper and salt. Spread on a baking sheet and roast for 25–30 minutes, until caramelized and tender.

3. While the potatoes roast, in a skillet, warm a tablespoon of oil or ghee. Add the sliced mushrooms and onions and sauté until golden and softened, 5–7 minutes. Season lightly with salt and warming spices if you like. Add the dry quinoa and cook for another minute. Add water (or broth) and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes, or until almost cooked.

4. Add the black beans and sweet potatoes to mix and warm them.

5. Serve warm and add garish if desired.

How This Meal Supports Your Whole Self

In my yoga and Ayurveda teachings, I emphasize that what we eat is not just fuel—it’s one of the most immediate ways we regulate our nervous system. A meal like this stabilizes energy, supports digestion, and builds vitality your body relies on for immunity, deep rest, and emotional steadiness.

Imagine eating a bowl of this after a grounding yoga practice, or preparing it on a Sunday afternoon so you have something nourishing to reach for during a full week. It’s simple, wholesome, and deeply supportive of both your energy and your mood.

If you're looking for more seasonal nourishment or personalized Ayurvedic guidance, I’d love to support you.