Roasted Sweet Potato Quinoa Bowl (Printable)
Vibrant bowl of roasted sweet potatoes, quinoa, greens and lemon-tahini for a nourishing 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
# How To Make It:
01 - Preheat oven to 425°F. 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 and roast for 25 to 30 minutes, stirring once midway, until caramelized and tender.
03 - Combine rinsed quinoa, water, and 1/2 teaspoon salt in a saucepan. Bring to a boil over medium-high heat, reduce to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand for 5 minutes before fluffing with a fork.
04 - In a small bowl, whisk together tahini, lemon juice, water, olive oil, maple syrup or honey, garlic, salt, and pepper until smooth. Add more water if needed for desired consistency.
05 - Divide spinach or mixed greens among four serving bowls. Add portions of quinoa, roasted sweet potatoes, cherry tomatoes, red onion slices, and avocado to each bowl.
06 - Drizzle each bowl with lemon-tahini dressing. Top with crumbled feta, seeds, and fresh cilantro or parsley as desired. Serve immediately.
# Expert Advice:
01 -
- The lemon-tahini dressing clings to every bite, making veggies and grains taste special.
- It's as filling as it is colorful, and you can prep most of it ahead for a quick meal later.
02 -
- Once, I forgot to spread out the potatoes and they steamed into mush, so leave space for roasting magic.
- Add extra water slowly to the dressing; too much too soon and it goes runny fast.
03 -
- If you want deep flavor, let the cooked sweet potatoes rest a few minutes on the sheet tray.
- A sprinkling of salt right on the avocado makes it pop.