Roasted Sweet Potato and Quinoa Bowl
A hearty Roasted Sweet Potato and Quinoa Bowl, bursting with flavor, protein, and color—vegan, filling, and perfect for meal prep or mindful eating.
Ingredients
- 2 large sweet potatoes peeled and cubed
- 1 tablespoon olive oil
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup quinoa uncooked
- 2 cups vegetable broth
- 1 cup cherry tomatoes halved
- 1 cup kale or spinach chopped
- ¼ cup red onion finely sliced
- 2 tablespoons lemon juice
- 1 tablespoon tahini optional for dressing
- 1 tablespoon maple syrup
- 1 tablespoon chopped parsley for garnish
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
- Toss sweet potatoes in olive oil, smoked paprika, salt, and pepper. Spread evenly and roast for 25–30 minutes until golden.
- Meanwhile, rinse quinoa thoroughly. Cook it in vegetable broth for 15 minutes until fluffy. Set aside.
- In a large bowl, combine cooked quinoa, roasted sweet potatoes, cherry tomatoes, kale, and red onion.
- Whisk lemon juice, tahini, and maple syrup for a quick, creamy dressing.
- Drizzle over the bowl, toss everything gently, and garnish with parsley.
- Serve warm or chilled—and enjoy feeling like a plant-powered superstar.
Notes
Nutritional Values (Per Serving)
- Calories: 285
- Total Fat: 8 g
- Saturated Fat: 1 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 7 g
Vitamins and Minerals (Per Serving)
- Vitamin A: 290%
- Vitamin C: 45%
- Iron: 12%
- Magnesium: 15%
- Potassium: 18%
Additional Notes / Tips
- Add roasted chickpeas for an extra protein punch.
- For crunch, sprinkle pumpkin seeds or chopped nuts before serving.
- Swap kale for arugula or spinach for a softer texture.
- Double the dressing—it’s that good.
- This bowl keeps perfectly for lunch prep and tastes even better the next day.