Roasted Sweet Potato Quinoa Bowl (Printable version)
Caramelized sweet potatoes and quinoa on greens with a lemon-tahini drizzle for a bright, filling lunch or light dinner.
# What you 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:
01 - Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
02 - Toss sweet potato cubes with olive oil, salt, and pepper. Arrange in a single layer on the baking sheet and roast for 25 to 30 minutes, stirring halfway through, until tender and caramelized.
03 - Combine quinoa, water, and salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest for 5 minutes. Fluff with a fork.
04 - In a small mixing bowl, whisk together tahini, lemon juice, water, olive oil, maple syrup or honey, minced garlic, salt, and pepper until smooth. Adjust water for a pourable consistency if needed.
05 - Divide greens evenly among four serving bowls. Top each with a scoop of cooked quinoa, roasted sweet potato cubes, cherry tomatoes, red onion, and avocado slices.
06 - Drizzle each bowl with lemon-tahini dressing. Garnish with feta, pumpkin or sunflower seeds, and fresh chopped herbs if desired. Serve immediately.
# Expert Advice:
01 -
- The lemon-tahini dressing is the kind of bright and zippy secret that wakes up even leftovers.
- It’s a canvas for whatever veggies or toppings you have, so you never get bored.
02 -
- If you crowd the baking sheet, sweet potatoes steam instead of roast and never get that irresistible crisp exterior.
- Letting quinoa sit covered off heat for five minutes makes all the difference—skip this and it’ll turn sticky.
03 -
- Let the sweet potatoes cool slightly before adding to greens to keep leaves crisp instead of wilting.
- Whisk dressing with ice water for a silkier, fluffier finish you won’t expect.