Sweet Potato Quinoa Bowl
User Reviews
5.0
234 reviews
Excellent
Sweet Potato Quinoa Bowl
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Sweet potato quinoa bowl with roasted veggies is a healthy, hearty, nutrient-dense, meat-free meal you can enjoy in under 45 minutes either warm or as a salad!
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Ingredients
Sauce
- 1 small red onion
- 2 tablespoons of rice vinegar
- 1 lemon
- 1 teaspoon garlic powder
- pinch of salt and black pepper
- ⅓ cup of tahini
- ⅓ cup of water
- 1 teaspoon of brown sugar or agave (optional)
Sweet Potato Salad
- 1 cup of uncooked quinoa, rinsed
- 3 cups of sweet potato, diced
- 2 cups of vegetable broth
- 1 large bell pepper (any color), sliced into wedges
- 1 (15.5-ounce) can of chickpeas, drained and rinsed
- 1 large carrot, sliced
- 3 tablespoons of oil, divided
- 1 tablespoon of garlic powder
- salt and pepper to taste
- 3 cups baby kale or baby spinach
- Parsley, garnish (optional)
- Avocado, sliced (optional) sliced (optional)
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Instructions
- Using a mandolin or a knife, slice the onion very thin – the thinner the better. Place the onion in a medium bowl. Add the vinegar, lemon, garlic powder, salt, and black pepper. Mix well and set aside for the onions to pickle.
- Cook the quinoa according to package instructions.
- While the quinoa is cooking, preheat the oven top 375 degrees F. and line two baking sheets with silicone mats or parchment paper.
- Place the sweet potato on one of the baking sheets. Drizzle oil and sprinkle garlic powder, salt, and pepper. Mix well, lay them evenly and separate them so they are not touching each other. The sweet potato will roast better this way.
- On the other baking sheet, place the chickpeas on one side and the bell pepper on the other side. Drizzle oil and sprinkle salt and pepper. Mix well and lay them evenly. Put both trays in the oven. Roast the sweet potato, chickpeas, bell pepper, and carrots for 15 to 20 minutes minutes. (you could aso leave the chickpeas and bell pepper raw and avoid that step).
- When the quinoa and roasted veggies are ready, remove the onions from the bowl and squeeze as much of the liquid in the bowl as possible. Set the pickled onions aside in a small bowl.
- Once you are left with the juices in which the onions were marinating in, add the tahini, water, and sweetener (if using). Mix well until a runny and creamy consistency is achieved. Add water if you prefer a lighter sauce. Add more salt or lemon juice if needed.
- To assemble the bowl, place the greens on half of the plate and the quinoa on the other half. Top with the roasted sweet potato, chickpeas, bell pepper, carrots, and pickled onions. Drizzle some of the sauce and serve with more on the side. Enjoy hot or at room temperature.
Equipments used:
Notes
- If you’re using kale: Gently massage it with olive oil to transform the leaves from tough and fibrous to a more tender bite while removing bitterness.
- Experiment with the flavors: One of the easiest ways to adapt the flavor with no extra effort is to experiment with seasonings. However, you can also play with the veggies used, try out different dressings, and even different grains.
- Enjoy it warm or chilled: Change it up depending on your mood! You can even leave some veggies raw (like the carrot, bell pepper, and/or chickpeas) for more of a crunchy, refreshing sweet potato quinoa salad.
Nutrition Information
Show Details
Calories
895kcal
(45%)
Carbohydrates
124g
(41%)
Protein
28g
(56%)
Fat
36g
(55%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
13g
Monounsaturated Fat
16g
Sodium
607mg
(25%)
Potassium
1785mg
(51%)
Fiber
24g
(96%)
Sugar
18g
(36%)
Vitamin A
23861IU
(477%)
Vitamin C
126mg
(140%)
Calcium
312mg
(31%)
Iron
10mg
(56%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 895 kcal
% Daily Value*
| Calories | 895kcal | 45% |
| Carbohydrates | 124g | 41% |
| Protein | 28g | 56% |
| Fat | 36g | 55% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 16g | 80% |
| Sodium | 607mg | 25% |
| Potassium | 1785mg | 38% |
| Fiber | 24g | 96% |
| Sugar | 18g | 36% |
| Vitamin A | 23861IU | 477% |
| Vitamin C | 126mg | 140% |
| Calcium | 312mg | 31% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
234 reviews
Excellent
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