Roasted Sweet Potato and Quinoa Bowl Recipe
Roasted sweet potato and quinoa bowl doesn’t just feed you—it basically screams, “Look at me, I’m balanced and fabulous.”
Golden cubes of caramelized sweet potatoes strut across your plate like runway models, while quinoa plays the supportive best friend role.
This bowl isn’t just dinner—it’s therapy with extra fiber and a drizzle of sass.
It’s the answer when your stomach wants comfort, but your brain insists on “nutrient-rich.”
The combination feels hearty yet chic, earthy yet sophisticated—kind of like yoga pants paired with designer boots.
Basically, it’s the glow-up your weeknight meal plan secretly needed.
Roasted Sweet Potato and Quinoa Bowl Recipe
A hearty vegan bowl featuring roasted sweet potatoes, fluffy quinoa, and vibrant toppings.
Ingredients
- Sweet potatoes – 2 large about 1.5 lbs, cubed
- Olive oil – 2 tbsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Quinoa – 1 cup rinsed
- Vegetable broth – 2 cups
- Spinach – 2 cups fresh
- Avocado – 1 sliced
- Tahini – 2 tbsp
- Lemon juice – 1 tbsp
- Garlic – 1 clove minced
Instructions
- Preheat oven to 425°F (220°C). Line baking sheet with parchment.
- Toss sweet potatoes with olive oil, salt, and pepper. Roast 25–30 minutes until golden.
- In saucepan, cook quinoa in vegetable broth 15 minutes until fluffy.
- Whisk tahini, lemon juice, garlic, and water for dressing.
- Assemble bowls: quinoa base, roasted sweet potatoes, spinach, avocado, drizzle dressing.
Notes
Nutritional Values (per serving)
- Calories: 320
- Total Fat: 12 g
- Saturated Fat: 2 g
- Carbohydrates: 46 g
- Fiber: 8 g
- Protein: 9 g
Vitamins & Minerals (per serving)
- Vitamin A: 240%
- Vitamin C: 25%
- Iron: 15%
- Calcium: 6%
- Magnesium: 18%
Additional Notes
- Add roasted chickpeas for crunch and extra protein.
- Sub kale for spinach if you want a stronger flavor.
- Great meal-prep option—stays fresh for days.
