Roasted Sweet Potato Quinoa Bowl (Printable)
Caramelized sweet potatoes, fluffy quinoa, greens, and lemon-tahini dressing combine for a vibrant, nourishing meal.
# 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:
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 evenly on the prepared baking sheet. Roast for 25 to 30 minutes, stirring halfway through, until caramelized and tender.
03 - In a saucepan, combine quinoa, water, and salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork to separate the grains.
04 - In a mixing bowl, combine tahini, lemon juice, water, olive oil, maple syrup or honey, minced garlic, salt, and pepper. Whisk until completely smooth, adjusting water to achieve preferred consistency.
05 - Divide baby spinach or mixed greens evenly among four bowls. Top each with a serving of quinoa, roasted sweet potatoes, cherry tomatoes, sliced red onion, and avocado.
06 - Drizzle each bowl with lemon-tahini dressing. Sprinkle with feta cheese, seeds, and herbs as desired. Serve immediately.
# Expert Advice:
01 -
- The lemon-tahini dressing is so addictive you might start putting it on everything else you eat.
- This bowl packs in color, crunch, and comfort but takes less work than it looks.
02 -
- Once I skipped stirring the sweet potatoes halfway and ended up with half burnt, half barely colored veggies.
- Letting the quinoa rest before fluffing gives it that light, airy bite instead of a gummy clump.
03 -
- Roast the sweet potatoes until you see caramelized edges—don’t be afraid of a little extra color.
- Massaging the greens lightly with a touch of olive oil before topping makes them more tender and flavorful.