Sweet Potato Quinoa Bowl
User Reviews
5
Sweet Potato Quinoa Bowl
Description
This bowl is built on quinoa cooked in vegetable broth, topped with roasted diced sweet potatoes seasoned with garlic powder, salt, and pepper. Roasting also includes chickpeas and bell pepper for added texture and flavor, along with fresh sliced carrots. The greens used can be baby kale, spinach, or similar tender leaves.
The sauce blends thinly sliced pickled red onion with rice vinegar, lemon juice, garlic powder, tahini, water, and optional brown sugar for sweetness, creating a creamy, bright dressing that coats the bowl ingredients. The combination of roasted and fresh vegetables alongside protein-rich quinoa provides a balanced meal with contrasting textures—from tender roasted sweet potato to crisp bell peppers and pickled onions.
This dish can be enjoyed warm or chilled, and the recipe suggests massaging kale with olive oil to soften it, reducing bitterness and improving texture. The bowl can be adapted by changing veggies, grains, or dressings, making it versatile for different tastes and diets. It works well for meal prep or as a standalone meal.
Pickling the onion ahead improves flavor. Keeping raw carrots, bell peppers, or chickpeas can add crunch if preferred. Using a mandoline helps achieve thin onion slices for better pickling.
Ingredients
Sauce
- 1 small red onion
- 2 tablespoons rice vinegar
- 1 lemon
- 1 teaspoon garlic powder
- salt pinch
- black pepper pinch
- ⅓ cup tahini
- ⅓ cup of water
- 1 teaspoon brown sugar or agave, optional
Sweet Potato Salad
- 1 cup quinoa rinsed, uncooked
- 3 cups sweet potato diced
- 2 cups vegetable broth
- 1 large bell pepper (any color), sliced into wedges
- 1 chickpeas drained and rinsed, 15.5-ounce can
- 1 large carrot sliced
- 3 tablespoons oil divided
- 1 tablespoon garlic powder
- salt to taste
- black pepper to taste
- 3 cups kale baby spinach, baby kale or baby spinach
- parsley garnish (optional
- avocado sliced (optional, sliced, optional
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.
Notes
- Massage kale with olive oil to soften leaves and reduce bitterness for better texture.
- Adjust the vegetables and dressings to suit your taste or dietary preferences.
- The dish can be served warm or chilled, depending on your preference.
- Pickle the onion thinly sliced in advance to enhance flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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