Roasted Sweet Potato Quinoa Bowl (Printable)
Caramelized sweet potatoes, quinoa, greens and lemon-tahini for a hearty, wholesome lunch or light dinner.
# What You'll Need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and cut into 1-inch cubes
02 - 1 cup cherry tomatoes, halved
03 - 2 cups baby spinach or mixed greens
04 - 1 small red onion, thinly sliced
05 - 1 avocado, sliced
→ Quinoa
06 - 1 cup quinoa, rinsed
07 - 2 cups water
08 - 1/2 teaspoon salt
→ Dressing
09 - 1/4 cup tahini
10 - 2 tablespoons lemon juice
11 - 2 tablespoons water
12 - 1 tablespoon olive oil
13 - 1 teaspoon maple syrup or honey
14 - 1 small garlic clove, minced
15 - Salt and pepper, to taste
→ Toppings (Optional)
16 - 1/4 cup feta cheese, crumbled
17 - 1/4 cup roasted pumpkin seeds or sunflower seeds
18 - 2 tablespoons chopped fresh cilantro or parsley
# Directions:
01 - Set oven to 425°F and line a baking sheet with parchment paper.
02 - Toss sweet potato cubes with olive oil, salt, and pepper. Arrange in a single layer on the baking sheet. Roast for 25 to 30 minutes, stirring halfway, until golden and tender.
03 - Place quinoa, water, and 1/2 teaspoon salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let rest for 5 minutes, then fluff with a fork.
04 - In a bowl, whisk together tahini, lemon juice, water, olive oil, maple syrup or honey, minced garlic, salt, and pepper until smooth. Add additional water to reach desired consistency if needed.
05 - Divide spinach or mixed greens evenly among four bowls. Top each with a portion of quinoa, roasted sweet potatoes, cherry tomatoes, red onion, and avocado slices.
06 - Drizzle each bowl with lemon-tahini dressing. Garnish with feta cheese, seeds, and fresh herbs as desired. Serve immediately.
# Expert Tips:
01 -
- If you're someone who enjoys bowls that taste as vibrant as they look, this recipe becomes a go-to secret.
- It's become a staple because the combination of lemon-tahini dressing and caramelized sweet potatoes basically guarantees an empty plate.
02 -
- Once, I under-seasoned the sweet potatoes and the whole bowl tasted flat—don't be stingy with salt at the roasting step.
- Letting the quinoa steam covered after cooking makes it fluffy instead of wet; I used to skip this and got mushy results every time.
03 -
- Roasting the sweet potatoes on parchment prevents sticking and guarantees those crisp edges you want.
- Massaging the greens lightly with a drop of olive oil helps them hold up under warm toppings.