Sweet Potato Quinoa Bowls
Sweet Potato Quinoa Bowls are a wholesome, vibrant dish perfect for any time of the day. Roasted sweet potatoes pair beautifully with fluffy quinoa, crisp veggies, and a tangy tahini dressing.
Equipment
- Baking sheet
- Parchment paper or foil
- Medium saucepan
- Large mixing bowl
- Measuring cups and spoons
- Whisk
- Cutting board and knife
Ingredients
- For the Bowl:
- 1 cup quinoa rinsed
- 2 cups water or vegetable broth
- 2 medium sweet potatoes peeled and diced
- 1 tbsp olive oil
- ½ tsp paprika
- ½ tsp garlic powder
- Salt and black pepper to taste
- 1 cup baby spinach or kale
- ½ cup cherry tomatoes halved
- ¼ cup red onion thinly sliced
- 1 avocado sliced
- For the Tahini Dressing:
- 3 tbsp tahini
- 2 tbsp fresh lemon juice
- 1 clove garlic minced
- 1 tbsp maple syrup
- 2-3 tbsp water to thin, as needed
- Salt and pepper to taste
- Directions
Instructions
- Roast the Sweet Potatoes:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil. Toss the diced sweet potatoes with olive oil, paprika, garlic powder, salt, and pepper. Spread evenly on the baking sheet and roast for 20-25 minutes, flipping halfway, until tender and slightly caramelized.
- Cook the Quinoa:
- While the sweet potatoes roast, bring 2 cups of water or vegetable broth to a boil in a medium saucepan. Add the quinoa, reduce the heat to low, and cover. Simmer for 15 minutes or until the liquid is absorbed. Remove from heat, fluff with a fork, and let cool slightly.
- Prepare the Dressing:
- In a small bowl, whisk together tahini, lemon juice, garlic, maple syrup, and 2-3 tablespoons of water until smooth and creamy. Adjust consistency and seasoning as needed.
- Assemble the Bowls:
- Divide the cooked quinoa between bowls. Top with roasted sweet potatoes, spinach or kale, cherry tomatoes, red onion, and avocado slices.
- Drizzle and Serve:
- Drizzle the tahini dressing over the bowls. Serve immediately, or refrigerate for up to 2 days if meal prepping.