Description
Sweet Potato Quinoa Bowl
Sweet potato quinoa bowls are a delicious and hearty option for lunch or dinner. Packed with nutritious ingredients like roasted sweet potatoes, cauliflower, quinoa, and kale, these bowls are easy to make, versatile, and great for meal prep. Perfect for a cozy evening or a quick lunch that fuels your day with goodness.
1.25 lbs sweet potatoes
1 large head cauliflower
1 tbsp olive oil
1.25 tsp salt, divided
1 tsp garlic powder
1 tsp ground cumin
1 cup quinoa
1.5 cups water
1 medium red onion
1 bunch kale
Directions:
1. Preheat oven to 425°F. Cube sweet potatoes, coat cauliflower in oil and spices, roast for 40 min.
2. Cook quinoa while veggies roast. Saute onions, then kale.
3. Assemble bowls with cooked ingredients and serve with your favorite dressing.
Prep Time: 45 mins
Kcal: 388
Step-by-Step Guide
1. Prep & Roast Vegetables: Preheat your oven to 425°F (220°C). Peel and cube the sweet potatoes into 1-inch pieces. Cut the cauliflower into florets. On a large baking sheet, toss the sweet potatoes and cauliflower with olive oil, 1 tsp of the salt, garlic powder, and cumin. Spread in a single layer and roast for 35-40 minutes, flipping halfway, until tender and caramelized.
2. Cook the Quinoa: While the vegetables roast, rinse 1 cup of quinoa under cold water. In a medium saucepan, combine the rinsed quinoa with 1.5 cups of water and the remaining 1/4 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
3. Sauté the Greens: Thinly slice the red onion. In a large skillet over medium heat, sauté the onion in a bit of olive oil or water for 5 minutes until softened. Remove the tough stems from the kale and chop the leaves. Add the kale to the skillet with a splash of water, cover, and cook for 3-4 minutes until wilted and bright green.
4. Assemble the Bowls: Divide the cooked quinoa among four bowls. Top with the roasted sweet potatoes and cauliflower, followed by the sautéed kale and onions. Serve immediately.
Serving Suggestions
This bowl is a fantastic canvas for flavors and textures. Drizzle with a creamy tahini-lemon dressing, a spicy sriracha mayo, or a simple vinaigrette. For added protein, top with chickpeas, black beans, pan-fried tofu, or a soft-boiled egg. Garnish with fresh herbs like cilantro or parsley, avocado slices, toasted nuts (like pepitas or almonds), or a sprinkle of crumbled feta or vegan cheese.
How-to Summary
Roast seasoned sweet potatoes and cauliflower at 425°F for 40 mins. Simultaneously, cook quinoa on the stovetop. Sauté red onion and kale. Layer quinoa, roasted vegetables, and greens in a bowl. Add your preferred dressing and protein toppings.
Frequently Asked Questions
Can I make this bowl ahead for meal prep? Absolutely. Store all components separately in airtight containers in the fridge for up to 4 days. Assemble bowls just before eating, reheating the grains and veggies if desired.
What can I use instead of quinoa? Brown rice, farro, couscous, or even a bed of mixed greens make excellent substitutes for quinoa.
How do I get my roasted vegetables crispy? Ensure they are dry before tossing in oil, don’t overcrowd the pan, and flip them halfway through roasting. Using parchment paper prevents sticking without steaming.
Is this recipe gluten-free and vegan? Yes, as written, this recipe is naturally both gluten-free and vegan. Always check your dressing and added toppings to confirm.
My quinoa turned out mushy. What happened? You likely used too much water or didn’t rinse it first. Always rinse quinoa to remove its natural coating, and use a precise 1:1.5 quinoa-to-water ratio.
Common Mistakes to Avoid
- Overcrowding the Baking Sheet: This steams the vegetables instead of roasting them. Use two sheets if necessary for a single layer.
- Skipping the Quinoa Rinse: Unrinsed quinoa can have a bitter taste and sticky texture.
- Overcooking the Kale: Sauté just until wilted to maintain its vibrant color and nutrients.
- Underseasoning: Taste and adjust seasoning at each stage—on the vegetables, in the quinoa, and with the final dressing.
Conclusion
This Sweet Potato Quinoa Bowl is more than just a meal; it’s a template for endless nutritious and satisfying combinations. Its balance of complex carbs, plant-based protein, and fiber makes it a powerhouse lunch or dinner that is as delicious as it is good for you. Perfect for busy weeks, it proves that healthy eating can be simple, colorful, and deeply flavorful. Give it a try and make it your own with your favorite toppings.