Sweet Potato Quinoa Bowl Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
432 kcal
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Course
Main Course
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Cuisine
American
Sweet Potato Quinoa Bowl Recipe
Description
The Sweet Potato Quinoa Bowl combines roasted sweet potato cubes and red onion flavored with cumin and seasoning, contributing a warm, sweet-spicy element. The quinoa is cooked fluffy with a touch of salt, forming a nutty base. Black beans add protein and a creamy texture, while fresh arugula contributes a peppery bite. The yogurt tahini dressing blends Greek yogurt, tahini, lemon juice, minced garlic, and spices, providing a rich, citrusy, and savory sauce.
Roasting the vegetables at a high temperature helps caramelize their edges and develop natural sweetness, contrasting nicely with the fresh greens. The bowl is assembled by layering each component and drizzling with the dressing to coat the ingredients evenly. Optional sesame seeds add subtle nuttiness and texture.
This dish can be served warm or cold, making it adaptable to different meal contexts. The recipe notes advise tasting seasoning before serving and evenly tossing to balance flavors. Storing components separately helps maintain freshness and texture, and the cooked ingredients keep well refrigerated for several days, allowing for meal prep or leftovers.
Ingredients
For The Roasted Sweet Potatoes & Red Onions:
- 2 sweet potato peeled and cut into cubes (approximately 5 cups, medium-sized
- 1 red onion peeled & sliced 1-inch thick
- 2 tablespoons olive oil
- 1 teaspoon cumin ground
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For The Quinoa:
- 1 cup quinoa rinsed thoroughly
- 2 cups water
- ½ teaspoon kosher salt
For The Yogurt Tahini Dressing:
- 1 cup Greek yogurt full-fat or non-fat would both work
- 3 tablespoons tahini stirred well
- 2 tablespoons lemon juice freshly squeezed
- 2 cloves garlic minced
- ½ teaspoon cumin ground
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
For The Quinoa Bowls:
- 1 black beans drained and rinsed, canned
- 1 cup arugula or any other salad greens (baby spinach, butter lettuce, spring mix etc)
- 1 teaspoon white sesame seeds optional, or black sesame seeds
Instructions
- To roast the sweet potatoes: Preheat the oven to 425 degrees F. Place sweet potatoes and red onion on a large baking sheet making sure they are in one single layer. Drizzle them with olive oil and sprinkle them with ground cumin, salt and pepper. Give it a toss and roast in the oven for about 17-18 minutes or until the sweet potatoes are fully cooked. Set aside to cool.
- To cook the quinoa: Place rinsed quinoa in a saucepan with water and salt over medium high heat. Bring to a boil, turn the heat down to low, put the lid on and let it simmer for 12 minutes or until all of the liquid is absorbed. Let it rest for 5 minutes and fluff with a fork.
- To make the tahini dressing: Mix everything together in a small bowl (or a mason jar).
- To assemble the Sweet Potato Quinoa Bowls: Divide quinoa, roasted sweet potatoes and onion, arugula, and black beans amongst four bowls. Drizzle each bowl generously with yogurt tahini dressing. If you have it, sprinkle them with sesame seeds. Serve.
Notes
- Taste and adjust seasoning on the yogurt tahini dressing and roasted sweet potatoes before serving to ensure balanced flavors.
- Mix the dressing thoroughly with the bowl ingredients to ensure even coating and flavor distribution.
- Store the roasted vegetables, quinoa, black beans, and dressing separately in airtight containers to preserve texture when prepping ahead.
- This bowl can be enjoyed warm or cold, making it practical for leftovers or make-ahead meals.
- Leftovers keep fresh up to three days refrigerated; keep the dressing separate to avoid sogginess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 432 kcal
% Daily Value*
| Calories | 432kcal | 22% |
| Carbohydrates | 59g | 20% |
| Protein | 16g | 32% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 3mg | 1% |
| Sodium | 1551mg | 65% |
| Potassium | 834mg | 18% |
| Fiber | 8g | 32% |
| Sugar | 8g | 16% |
| Vitamin A | 16178IU | 324% |
| Vitamin C | 9mg | 10% |
| Calcium | 155mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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