Roasted Sweet Potato Quinoa Bowl (Printable Version)
Caramelized sweet potatoes and fluffy quinoa tossed with greens and lemon-tahini for a bright, nourishing 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 (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 Make It:
01 - Preheat oven to 425°F and 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 prepared sheet. Roast for 25 to 30 minutes, stirring halfway through, until golden and fully tender.
03 - Combine quinoa, water, and 1/2 teaspoon salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and rest for 5 minutes before fluffing with a fork.
04 - In a small bowl, whisk together tahini, lemon juice, water, olive oil, maple syrup or honey, minced garlic, salt, and pepper until smooth. Adjust water for desired thickness.
05 - Divide greens among four individual bowls. Add a portion of cooked quinoa, roasted sweet potatoes, halved cherry tomatoes, red onion slices, and avocado slices to each bowl.
06 - Drizzle bowls with lemon-tahini dressing. Sprinkle with feta cheese, seeds, and fresh herbs as desired. Serve immediately.
# Expert Advice:
01 -
- The lemon-tahini dressing is the sort of thing you’ll want to drizzle on just about anything, trust me.
- Every bite is packed with a combination of textures—roasted, creamy, fresh, and crunchy—that make eating your veggies way more exciting than you’d expect.
02 -
- If you skip tossing the sweet potatoes halfway, they won’t caramelize evenly and you’ll miss those crispy edges.
- Waiting the extra five minutes with covered quinoa makes it light instead of heavy—patience pays off in each grain.
03 -
- Warm quinoa soaks up the lemon-tahini dressing for maximum flavor, so don’t let it cool completely before assembling.
- A pinch of flaky salt on the avocado right before serving truly turns up the taste.