Roasted Sweet Potato Quinoa Bowl (Print View)
Caramelized sweet potatoes, quinoa, greens and lemon-tahini dressing for a vibrant, filling 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
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
# Method:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss sweet potato cubes with olive oil, salt, and pepper. Spread on the prepared sheet and roast for 25 to 30 minutes, stirring halfway, until golden and tender.
03 - Combine quinoa, water, and salt in a saucepan. Bring to a boil; reduce to a simmer, cover, and cook for 15 minutes. Remove from heat, let stand 5 minutes, then fluff with a fork.
04 - In a small bowl, whisk together tahini, lemon juice, water, olive oil, maple syrup, garlic, salt, and pepper until smooth. Adjust water for desired consistency.
05 - Divide greens among four bowls. Top with quinoa, roasted sweet potatoes, cherry tomatoes, red onion, and avocado slices.
06 - Drizzle with lemon-tahini dressing. Garnish with feta, seeds, and fresh herbs if desired. Serve immediately.
# Insider Tips:
01 -
- It’s like putting together a painter’s palette of flavors and colors but eating it is even more fun.
- There’s a quietly magical feeling in how the tahini dressing ties everything together and makes leftovers exciting.
02 -
- If you skip rinsing the quinoa, it can turn out bitter (take it from someone who learned that lesson by surprise).
- Let the roasted sweet potatoes cool a minute or two—they stay crisp outside but won’t wilt the greens.
03 -
- Cut the sweet potato cubes evenly so they roast at the same pace.
- Lemon zest in the dressing lifts up everything—don’t skip it if you have a fresh lemon.