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Roasted Sweet Potato Quinoa Bowls

Roasted Sweet Potato Quinoa Bowls

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We love roasted sweet potatoes, especially in grain bowls like this one! Combine with quinoa, and top with avocado for a quick, one-bowl vegetarian meal.

Photography Credit:Erin Alderson

In my house, roasting sweet potatoes is one of the first criteria for celebrating the fall season. The warm, slightly sweet flavor is quintessential in our house during the fall. Plus, roasted sweet potatoes can be used in so many ways.


We roast cubed sweet potatoes in a bit of oil and salt ahead of time to toss in salads, frittatas, tacos and, of course, grain bowls like this one.

Sweet potatoes pair well with many kinds of flavors from spicy chipotle to this combination, which includes cinnamon, allspice, and cloves, inspired by shawarma recipes. What I love about this blend is that it takes what we often think of as baking spices and uses them into a warm, savory way.


For this bowl, I like to use quinoa because it’s higher in protein, but you could easily swap out the quinoa for bulgur or rice.

The avocado adds a nice creamy texture while the hummus brings everything together. I eat almost every grain bowl with a dollop of hummus. It adds protein and helps keep the quinoa in place while trying to take a bite!


Quinoa can have an unpleasant, bitter flavor. Be sure to rinse the quinoa in a strainer before cooking to help eliminate that unwanted taste in your mouth!


  • Mediterranean Chickpea Bowls with Tahini Sauce
  • Grilled Shrimp Taco Bowl
  • Black Bean Burrito Bowl
  • Pressure Cooker Chipotle Chicken and Rice Bowls
  • Black Rice Bowls with Tofu and Veggies

Roasted Sweet Potato Quinoa Bowls Recipe

Quinoa can have an unpleasant, bitter flavor. Be sure to rinse the quinoa in a strainer before cooking to help eliminate that unwanted taste in your mouth!

Also, I use "pinches" for some of the spices used in this recipe, but pinches work just as well as 1/8 teaspoon, if you would rather measure.


For the sweet potatoes:

  • 1 pound sweet potatoes, peeled and cut into 1/4-inch cubes (roughly 1 large sweet potato)
  • 2 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon allspice
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • Pinches of ground cloves, cinnamon, chili powder, and oregano

For the quinoa:

  • 1 cup quinoa (uncooked)
  • 1 cup water
  • 1 cup vegetable broth

For serving:

  • 1 large avocado, sliced
  • 1/2 cup hummus
  • 1/4 cup loosely packed flat-leaf parsley, chopped


1 Roast the sweet potatoes: Preheat oven to 400˚F. Place the sweet potatoes on a rimmed baking sheet and toss with the olive oil.

In a small bowl or ramekin, combine the sea salt, black pepper, allspice, turmeric, garlic powder, ginger, and the pinches of cloves, cinnamon, chili powder, and oregano. Sprinkle the spices over the sweet potatoes and toss until they are well coated.

Spread into a single layer and roast until sweet potatoes are tender and starting to brown, 25 to 30 minutes. Remove from the oven and set aside.

2 Cook the quinoa: While the sweet potatoes are cooking, rinse the quinoa and place in a pot with the water and vegetable broth. Bring to a boil, cover, simmer, and cook for about 15 minutes, until nearly all the water is absorbed. Remove from heat and let the quinoa rest for 10 minutes.

3 Assemble the bowls: Divide the quinoa into four bowls. Top with the sweet potatoes, a dollop of hummus, and a quarter of the avocado. Sprinkle with fresh parsley before serving.

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Sweet Potato Quinoa Bowls

I’m kind of obsessed with healthy grain bowls. I usually make these for lunch, and I’m so excited to share my favorite one so far: sweet potato quinoa bowls!

These sweet potato quinoa bowls are packed with amazing healthy ingredients, such as tender quinoa, roasted sweet potatoes, roasted kale, roasted chickpeas (yes, triple roasted goodness!), hummus, avocado, and microgreens. Plus, it’s a great gluten-free meal.

Whether you’re making this sweet potato quinoa bowl for meal prep or dinner, I promise you will love it!

Spicy Roasted Sweet Potato Quinoa Bowls

Yield: 4 bowls

Prep Time: 20 mins

Cook Time: 45 mins

Total Time: 1 hour 5 mins

Jam-packed with quinoa, feta, roasted sweet potatoes, kale, black beans, avocado, tomatoes, cilantro and a cilantro-basil vinaigrette make this the perfect easy lunch or dinner, or both!


For the Sweet potatoes:

  • 2 pounds sweet potatoes (3 to 4 medium sweet potatoes), peeled and sliced into 1-inch chunks
  • 2 tablespoons olive oil
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon sea salt

For the green quinoa:

  • 1/2 cup uncooked quinoa, rinsed
  • 1 cup low-sodium vegetable stock, or water
  • 1 shallot, roughly chopped
  • 1 1/2 cups tightly packed fresh cilantro leaves, stems removed (about 4 ounces)
  • 1/2 cup fresh basil, thinly sliced
  • 1 clove garlic
  • 1/2 teaspoons red pepper flakes
  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon salt
  • 1 tablespoon coconut oil

For the black beans:

  • 2 cans (14 ounces each) black beans or 3 cups cooked black beans, with their cooking liquid
  • 2 teaspoons ground cumin
  • ½ teaspoon chili powder
  • 1 teaspoon sherry vinegar or lime juice
  • Sea salt and freshly ground black pepper, to taste

For serving:

  • 1/4 cup pumpkin seeds
  • 1/2 pint cherry tomatoes, halved
  • 1 avocado, thinly sliced
  • 1 jalapeño, thinly sliced
  • 1/4 teaspoon olive oil
  • 1 avocado, pitted and sliced
  • Chopped cilantro
  • Crumbled feta (optional, not vegan)


Preheat oven to 425F degrees and line a large rimmed baking sheet with parchment paper. Set aside.

To make the sweet potatoes:

Toss the sweet potatoes in the olive oil, smoked paprika, cayenne, and salt until evenly coated. Transfer to prepared baking sheet and arrange in a single layer. Bake for 35-40 minutes or until sweet potatoes are tender and caramelizing on the edges.

To make the quinoa:

Add the quinoa and stock (or water) to a saucepan over high heat and bring it to a boil. Once boiling, reduce the heat to low and cover the pot. Cook for about 15 minutes, or until all the liquid is absorbed.

While quinoa is cooking, make the green sauce: combine shallot, cilantro, basil, garlic, red pepper flakes, olive oil, red wine vinegar, and salt in a high powder blender or food processor and blend for about 60 seconds until very smooth. Set aside until quinoa is done.

Once quinoa is cooked, fluff with a fork and stir in the coconut oil. Drizzle green sauce over top and stir to evenly distribute. Set aside until ready to assemble salads.

To make beans:

Transfer the beans and their cooking liquid (don’t drain the beans) to a medium pot. Stir in the cumin and chili powder and warm over medium heat. Once the beans are simmering, cover the beans and reduce heat to maintain a very gentle simmer until ready to assemble bowls.

To Assemble your bowls:

First add green quinoa, then use a slotted spoon to transfer beans to the bowls. Top with sweet potatoes and add a few slices of avocado, cherry tomatoes, and jalapeño slices to each bowl. Sprinkle with pumpkin seeds, cilantro and feta. Serve immediately.

Roasted Sweet Potato Bowls with Quinoa and Asparagus

Happy #MeatlessMonday! I know, it’s super late. But hey, it is still Monday… for another 5 minutes. For this Meatless Monday I bring you these delicious, super nutritious Roasted Sweet Potato Bowls with Quinoa and Asparagus.

Most of my day was spent at the dentist. And cleaning. Pretty much two of the worst things ever. Am I right?

But these bowls made the day way better. And I’m pretty sure they can do the same for you.

I love quinoa. I feel like quinoa is pretty much a “love it or leave it” kind of food for most people. I’m sure you love it though. I can see it in your eyes.

I was watching The Ranch last night on Netflix (has anyone watched this?) and was cracking up at Sam Elliot eating/hating quinoa.

But, seriously. Quinoa is a superfood if there ever was one. It’s a complete protein and it’s full of iron, magnesium, vitamin E + B, and fiber. It’s also high in antioxidants and is naturally gluten-free. And it’s delicious.

Want more quinoa 411? Read up on 27 Science-Backed Health Benefits of Quinoa from Well-Being Secrets.

A lot of people don’t know how to cook quinoa well or get scared off by it. It’s so easy. I promise. Way easier than cooking rice, and I’m going to school you on some tricks on how to make it gorgeously fluffy and full of flavor.

Cook in Stock. A chef of mine once told me to never use water when you could use something that adds flavor. I pretty much live by this. I use chicken or vegetable stock to cook everything that I would normally use water, and especially when cooking quinoa.

Toast the Quinoa First. Toast the quinoa first in a little bit of olive oil until fragrantly nutty. It will give the quinoa a much deeper flavor. Remember, quinoa is actually a seed, and most seeds are much happier with being toasted. It brings out their full (flavor) potential.

Make it Fancy. Cook shallot and garlic before you toast the quinoa. Add lots of herbs. Add a squeeze of lemon or lime. Throw in some diced veggies, sun-dried tomatoes, pine nuts, Parmesan. The possibilities are endless.

Let it Rest. Don’t mess with it while it’s boiling. Let it do its thing. The general rule for quinoa is to bring water/stock to a boil, cover, and let simmer for 15 minutes. Then, remove from the heat, and let sit, covered, for another 5 minutes. Then…

FLUFF IT UP! Fluff that quinoa, baby.

Think Outside the Box. Quinoa isn’t just a dinner side. Make it for breakfast, the way you would make your oatmeal: with nuts, dried fruit, and a little almond milk and cinnamon. Make it the star of your lunch by acting as the base for your salad. Bring it to a picnic or BBQ as an alternative for pasta salad. Add it to soups. Use puffed quinoa in granola. At a fancy hotel I worked at, we turned it into a vegan/gluten-free pudding (like rice pudding) and bruleed the tops of it like creme brulee. It can even be dessert!

Okay so my spiel about quinoa is over. Let’s talk about these roasted sweet potato bowls.

I pretty much make a quinoa/rice bowl 2-3 times a week. It’s my favorite. A la Elf: I just like to eat quinoa, quinoa is my favorite.

To these roasted sweet potato bowls, I added (shocker here..) roasted sweet potatoes, roasted asparagus, crisp radishes, baby kale, and a super lemony, creamy yogurt sauce.

Heaven. Heaven I tell you. Wanna try it?

I hope that you enjoy these Roasted Sweet Potato Bowls! Are you a fan of quinoa? What’s your favorite way to use it? Let me know in the comments!

Roasted Vegetable & Quinoa Harvest Bowls

Who’s ready for another simple, delicious entrée recipe?! Please say yes, because this 30-minute Harvest Bowl is calling your name.

I’ve called these “Harvest Bowls” because they’re vegetable-packed and the colors remind me of fall harvest. Plus, they’re on the hippy-dippy side, kind of like my Buddha Bowls. This is my kind of meal.

This recipe requires just 30 minutes and 10 ingredients to prepare, and the leftovers reheat beautifully, making it perfect for lunches throughout the week.

The concept is simple: Brussels sprouts, carrots, and potatoes are simply seasoned and roasted while quinoa cooks to perfection.

Then just plate and top with my beloved 3-ingredient tahini dressing, which is creamy, slightly tart, and perfectly sweet. It helps marry the vegetables and quinoa together beautifully.

I hope you all LOVE this recipe! It’s:

Protein-rich (14 g protein / serving)
Quick + Easy
& Delicious!

This would make the perfect weeknight meal when you’re craving something healthy yet satisfying. Plus, it’s super comforting, which is ideal for the winter weather we’re experiencing at the moment! Serve as is or pair with Vegan GF Cornbread or a Kale Salad because kale for the win.

If you try a harvest bowl, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see what you come up with. Cheers, friends!

Roasted Parmesan Sweet Potato Quinoa Bowl

This Roasted Parmesan Sweet Potato Quinoa Bowl is a deliciously simple dish that is perfect for a light lunch or dinner. Filled with roasted sweet potatoes, hearty quinoa, black beans, feta cheese, and a fried egg, this bowl is jam-packed with flavor and so easy to make!

Remember these Roasted Parmesan Herb Sweet Potatoes that I shared last week?

Well, turns out that I’m kinda-sorta obsessed with them. Obsessed, as in I’ve made these one too many times since I first created this recipe (back in August).

So, instead of just chowing down on them as a side dish, or let’s face it, as my dinner, I decided to get a little more creative.

This Roasted Parmesan Sweet Potato Quinoa Bowl is a deliciously simple dish that is perfect for a light lunch or dinner. Filled with roasted sweet potatoes, hearty quinoa, black beans, feta cheese, and a fried egg, this bowl is jam-packed with flavor and so easy to make!

It’s no secret that I love making quinoa dishes. From this Honey Garlic Salmon Quinoa Bowl, to that Quinoa and Chickpea Pesto Salad, to this Peach Almond Breakfast Quinoa, I love it all.

Quinoa is one of those staple ingredients that you can always find in my pantry. Whenever I’m searching for new recipe ideas, I immediately think of quinoa and how I can put a creative spin on it. So, I guess it’s no surprise that this Roasted Parmesan Sweet Potato Quinoa Bowl was born.

If you love sweet potatoes and quinoa, then this bowl was made for you. The Roasted Parmesan Herb Sweet Potatoes give this dish a punch of flavor and crispy texture. And the black beans, red quinoa, and egg give hit a kick of protein. And then there’s feta….because, well, cheese. You just have to have cheese, right?

Let’s back up to that egg, though. A crispy, fried egg that you can just break into with that yolk oozing out. Perfection, my friends! It definitely is the perfect touch to this tasty dish.

This Roasted Parmesan Sweet Potato Quinoa Bowl makes a delicious fall dish. And it’s also easy to prepare ahead of time, which is perfect for lunches or simple weeknight meals. I love to eat this cold, but it’s definitely delicious warmed up, too!

So grab those ingredients and whip up this healthier dish today. I guarantee it’ll please both the vegetarians and meat lovers in your life!

Easy Fall Quinoa Bowl

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Oh fall. where are you? I have been anxiously waiting to wear my fall uniform which consists of brown leather boots, over-sized sweaters, and jeans/leggings. It's still 75 degrees out here in Nashville, and I am sick of it! I want to use our new fireplace, and eat soup without sweating.

That's why I had to throw together this Easy Fall Quinoa Bowl. It has the flavors of fall's past. The creamy roasted sweet potato combined with the crunchy pecans and nutty roasted brussel sprouts makes me feel all cozy inside. I could eat this dish hot or cold right out of the fridge!

First, roast the veggies, then make the quinoa and apple cider vinaigrette (delicious on anything and healthy!), then toss everything in a bowl! I topped mine with some dried cranberries too. (Did I mention this recipe happens to be vegan too? BONUS!)

Mexican Vegan Sweet Potato Quinoa Bowl

Happy New Year! Who’s excited for more healthy & seriously delicious recipes in 2019? I know I am! Today I’m getting the party started with this Mexican Vegan Sweet Potato Quinoa Bowl recipe!

Bowls have been a MAJOR TREND on the blog the last couple of years!

Bruschetta Grilled Chicken Zoodle Bowls are still in the top spot for viral Facebook videos with over 5.1 MILLION views!

Veggie Fajita Rice Bowls continue to be a huge hit on Pinterest and everyone loves this Thai Peanut Sweet Potato Buddha Bowl!

Now it’s time to add a new bowl into the mix! This Mexican Sweet Potato Quinoa Bowl is so flavorful and easy to make in under 30 minutes.

You can meal prep a few for the week or just make a couple for a quick & easy dinner! It’s gluten free and vegan, making it the perfect fit for a healthy lifestyle.

Recipe Ingredients and Substitutions:

  • Sweet Potatoes: A rich source of vitamin A and potassium, sweet potatoes add heft and natural sweetness to the bowls. I choose to peel my sweet potatoes, however you can choose to leave the skin or partially peel them.
  • Quinoa: A fabulous source of plant protein and fiber, quinoa stands in for rice in these vegetarian burrito bowls. My go-to is Bob’s Red Mill Quinoa, which always turns out fluffy and delightfully nutty.
  • Black Beans: A standard ingredient in only the BEST burritos, black beans add heartiness, protein, and extra fiber to the mix. If you prefer, you can also use pinto beans here.
  • Veggies: A mix of red onion and red bell pepper add vegetal sweetness to the zesty quinoa mixture. I love the fruitiness of red bell peppers, however you can use any color you fancy here.
  • Spices: Chili powder, ground cumin, and garlic powder create the savory spice blend for these bowls. To streamline the spice lineup, however, you can use pre-made taco seasoning instead.
  • Cilantro: Cilantro does triple-duty by brightening up the quinoa and pico de gallo, as well as being used a garnish. If you don’t love the flavor of cilantro, you can omit it or swap it for a mix of fresh parsley and mint.
  • Chipotle-Tahini Sauce: This sauce is what transforms this recipe from a run-of-the-mill burrito bowl to something downright crave-worthy. And perhaps the best part is that it’s only 4 ingredients: tahini, adobo sauce, lime juice, and salt! And if you choose to purchase my favorite tahini, Soom Foods, code dishingouthealth saves you 10% at checkout.
  • Avocado Pico de Gallo: Optional, though highly recommended for giving your bowls a crunchy, fresh lift. This mix includes avocado, tomatoes, red onion, cilantro, and lime juice, plus some jalapeño if you’re feeling spicy.

How to make the recipe

For the sweet potatoes and apples

Chop the sweet potatoes and apples into even bite size pieces and place them in a large bowl (1). Add a bit of oil and the spices (2) and mix well to evenly distribute (3). Spread them out onto a parchment-lined rimmed baking sheet (4). Set aside.

Using the same bowl, place the rinsed and drained chickpeas with oil and spices (5). Spread them out evenly on another parchment-lined rimmed baking sheet (6).

Place both baking sheets in a preheated oven (7) and bake for 15 minutes. Stir the ingredients on both pans, turn the pans around and switch their position in the oven to ensure even baking throughout. Bake another 10 to 15 minutes until tender and starting to caramelize on the edges (8 and 9).

For the quinoa

While the sweet potatoes and apples are cooking, make the quinoa.

Rinse the quinoa in a fine mesh strainer under cold water (1) to get rid of any dust and debris. Drain well.

Place the rinsed quinoa and broth in a pot (2) and bring to a boil. Once boiling, reduce the heat to medium-low, cover, and simmer for 12 to 15 minutes until tender and the water is absorbed (3). Fluff with a fork.

For the cashew curry sauce

This Cashew Curry Sauce is my new best friend.

In addition to drizzling it over these delicious quinoa bowls, I’ve been using it on everything! From dunking roasted potatoes in it to drizzling it on simple green salads to slathering it on sandwich bread to, of course, dolloping it on all sorts of veggie and grain combos, buddha bowl style!

It’s super easy to make. Place the cashews in a high speed blender (1), add the spices (2), add the maple syrup, lime juice and water (3) and blend until smooth and creamy (4).

What ingredients go into a Fall Harvest Power Bowl ?

This Harvest Sweet Potato + Quinoa Power Bowl has a whole bunch of nutrition packed into one bowl! Every single ingredient is a nutritional rock star!

  1. Sweet Potatoes– a rich source of fiber and antioxidants
  2. Quinoa– high in protein, gluten-free and one of the few plant-based foods that contains all nine essential amino acids.
  3. Greens/Arugula/Kale-high in Vitamin K, Folate and beta carotene all of which are good for anti-aging
  4. Apples-high in antioxidants and fiber. Apples have been shown to help protect against heart disease and cancer.
  5. Avocado– this superfood is high in potassium,heart healthy monounsaturated fatty acids and fiber. Linked to lowering cholesterol and triglyceride levels.
  6. Pecans-provide more than 19 vitamins and minerals and have anti-inflammatory benefits as well as have been shown to help boost immunity and lower cholesterol.
  7. Dried Cranberries-a great source of antioxidants. Cranberries (and dried cranberries) have been shown to be good for the heart, lungs, circulatory system, urinary tract and liver.

Nothing but whole food goodness. No preservatives, no additives….just good wholesome healthy ingredients.

Recipe Notes:

1.) Make the roasted sweet potatoes and quinoa ahead of time. Store separately and assemble salad when ready to eat. You can also look for frozen pre-cooked quinoa, or boil-in-the-bag quinoa to keep things even easier.

2.) Splurge!- If you want to give this Harvest Sweet Potato + Quinoa Bowl a decadent twist (for your Holiday celebrations) I highly suggest swapping out all or some of the roasted pecans for candied pecans (Trader Joes has candied pecans available year round in their nut section). The mix of slightly sweet with the tart apples and maple Dijon vinaigrette is delish!

Watch the video: Ψητή γλυκοπατάτα στο φούρνο σαν τηγανιτή χωρίς ίχνος λαδιού!


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