Sweet Potato Quinoa Bowl

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5 from 234 votes

The Sweet Potato Quinoa Bowl features roasted sweet potatoes, chickpeas, bell pepper, and carrots served over a bed of quinoa and greens, dressed with a tangy tahini-based sauce with rice vinegar, lemon, and garlic powder. The combination offers a balance of roasted sweetness and a creamy, acidic dressing. The mix of textures and flavors makes it suitable for a nourishing lunch or dinner bowl.

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

Servings: 4 servings

Calories: 895 kcal

Course: Lunch, Dinner

Cuisine: American

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

Cup of Yum

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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 895

% 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.