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.