0 from 9 votes
Mexican Vegan Sweet Potato Quinoa Bowl
Mexican roasted sweet potatoes top this easy and delicious, healthy, vegan Quinoa Bowl recipe, perfect for lunch, dinner & meal prepping!
Prep Time
14 mins
Cook Time
14 mins
Total Time
29 mins
Servings: 2 bowls
Calories: 796 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 1 cup quinoa
- 2 cups water
- 4 cups sweet potato peeled and small dice
- 4 cloves garlic minced
- 1 Jalapeño seeded and minced
- ¼ cup olive oil
- 2 tablespoons taco seasoning click link for homemade recipe
Optional Toppings
- 1 avocado diced
- ½ cup Pico de Gallo
- Lime wedges
- hot sauce
Instructions
- Preheat the oven to 425°F.
- Add the quinoa and water to a medium pot on the stove over high heat. Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes.
- Toss the sweet potatoes, garlic and jalapenos with the olive oil and taco seasoning. Spread in an even layer on a baking sheet.
- Place in the oven to roast for 15-20 minutes.
- Once the quinoa is cooked and potatoes comes out of the oven, distribute them between two bowls.
- Top with the optional toppings of your choice.
Cup of Yum
Nutrition Information
Calories
796kcal
(40%)
Carbohydrates
111g
(37%)
Protein
16g
(32%)
Fat
32g
(49%)
Saturated Fat
4g
(20%)
Sodium
378mg
(16%)
Potassium
1399mg
(40%)
Fiber
14g
(56%)
Sugar
11g
(22%)
Vitamin A
38060mg
(761%)
Vitamin C
17.7mg
(20%)
Calcium
138mg
(14%)
Iron
5.9mg
(33%)
Nutrition Facts
Serving: 2bowls
Amount Per Serving
Calories 796
% Daily Value*
| Calories | 796kcal | 40% |
| Carbohydrates | 111g | 37% |
| Protein | 16g | 32% |
| Fat | 32g | 49% |
| Saturated Fat | 4g | 20% |
| Sodium | 378mg | 16% |
| Potassium | 1399mg | 30% |
| Fiber | 14g | 56% |
| Sugar | 11g | 22% |
| Vitamin A | 38060mg | 761% |
| Vitamin C | 17.7mg | 20% |
| Calcium | 138mg | 14% |
| Iron | 5.9mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.