Roasted Sweet Potato Quinoa Bowl (Printable)
Caramelized sweet potatoes, quinoa, greens and lemon‑tahini for a bright, nourishing lunch or light dinner.
# What You'll Need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and cut into 1-inch cubes
02 - 1 cup cherry tomatoes, halved
03 - 2 cups baby spinach or mixed greens
04 - 1 small red onion, thinly sliced
05 - 1 avocado, sliced
→ Quinoa
06 - 1 cup quinoa, rinsed
07 - 2 cups water
08 - 1/2 teaspoon kosher salt
→ Dressing
09 - 1/4 cup tahini
10 - 2 tablespoons lemon juice
11 - 2 tablespoons water
12 - 1 tablespoon olive oil
13 - 1 teaspoon maple syrup or honey
14 - 1 small garlic clove, minced
15 - Salt and black pepper, to taste
→ Toppings (Optional)
16 - 1/4 cup feta cheese, crumbled
17 - 1/4 cup roasted pumpkin seeds or sunflower seeds
18 - 2 tablespoons chopped fresh cilantro or parsley
# How to Make It:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss sweet potato cubes with 1 tablespoon olive oil, salt, and black pepper. Arrange on the prepared baking sheet in a single layer. Roast for 25 to 30 minutes, stirring halfway, until golden and tender.
03 - While sweet potatoes roast, combine quinoa, water, and 1/2 teaspoon salt in a saucepan. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
04 - In a small mixing bowl, whisk together tahini, lemon juice, water, olive oil, maple syrup or honey, minced garlic, salt, and pepper until smooth and creamy. Add additional water to reach desired consistency if necessary.
05 - Divide spinach or mixed greens among four bowls. Add a portion of quinoa, roasted sweet potato, cherry tomatoes, sliced red onion, and avocado to each.
06 - Drizzle each assembled bowl with lemon-tahini dressing. Garnish with feta cheese, roasted pumpkin seeds or sunflower seeds, and fresh herbs as desired. Serve immediately.
# Expert Hacks:
01 -
- The caramelized edges of the roasted sweet potato bring out a secret sweetness that ties everything together.
- Easy to customize and so satisfying, it became my go-to whenever I needed a meal that felt like self-care in a bowl.
02 -
- If you crowd the sweet potatoes on the pan, they’ll steam instead of roast and you’ll miss out on that golden crispiness.
- I learned that prepping the dressing while other ingredients cook makes the whole process seamless (and keeps the dressing from separating).
03 -
- Let the quinoa cool a bit before assembling to keep the greens crisp and vibrant.
- For extra crunch, toast your seeds quickly in a dry pan until just fragrant.