Roasted Sweet Potato Black Garlic Quinoa (Printable)
Vibrant grain bowl with caramelized sweet potatoes, fluffy quinoa, black garlic tahini, and savory sesame crunch topping.
# What You’ll Need:
→ Roasted Vegetables
01 - 2 medium sweet potatoes, peeled and cut into 1-inch cubes
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon sea salt
05 - 1/4 teaspoon black pepper
→ Quinoa
06 - 1 cup quinoa, rinsed
07 - 2 cups water or vegetable broth
08 - 1/4 teaspoon salt
→ Black Garlic Dressing
09 - 4 cloves black garlic, mashed
10 - 2 tablespoons tahini
11 - 1 tablespoon toasted sesame oil
12 - 2 tablespoons rice vinegar
13 - 1 tablespoon maple syrup
14 - 1 tablespoon tamari (gluten-free soy sauce alternative)
15 - 2 tablespoons water, as needed for consistency
→ Sesame Crunch Topping
16 - 1/2 cup mixed seeds (sesame, pumpkin, sunflower)
17 - 2 tablespoons sliced almonds
18 - 1 teaspoon tamari
19 - 1 teaspoon maple syrup
→ Bowl Assembly
20 - 2 cups baby spinach or mixed greens
21 - 1 small avocado, sliced
22 - 2 scallions, thinly sliced
23 - 1 tablespoon toasted sesame seeds, for garnish
# How-To Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
02 - Toss the sweet potato cubes with olive oil, smoked paprika, sea salt, and black pepper until evenly coated. Spread in a single layer on the prepared baking sheet. Roast for 25–30 minutes, flipping halfway through, until golden brown and fork-tender.
03 - While the sweet potatoes roast, combine rinsed quinoa, water or vegetable broth, and salt in a medium saucepan. Bring to a rolling boil over medium-high heat, then reduce to a gentle simmer. Cover and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
04 - Combine mixed seeds, sliced almonds, tamari, and maple syrup in a small skillet over medium heat. Stir frequently for 3–5 minutes until the seeds are golden and fragrant. Transfer immediately to a plate to cool and crisp up.
05 - In a small bowl, whisk together mashed black garlic, tahini, toasted sesame oil, rice vinegar, maple syrup, and tamari until smooth. Gradually add water, one tablespoon at a time, until the dressing reaches a pourable, drizzle-friendly consistency.
06 - Divide the baby spinach or mixed greens among four bowls. Layer each with a generous scoop of fluffy quinoa and roasted sweet potato cubes. Arrange avocado slices and scatter thinly sliced scallions over the top. Drizzle generously with the black garlic dressing. Finish with a sprinkle of sesame crunch and toasted sesame seeds.
07 - Serve immediately while the sweet potatoes are still warm, or enjoy at room temperature.
# Expert Advice:
01 -
- That sesame crunch topping will ruin you for plain grain bowls forever, and I mean that sincerely.
- Black garlic transforms a simple dressing into something people will genuinely ask you about by name.
02 -
- Do not skip rinsing the quinoa or you will taste a soapy bitterness that no amount of dressing can hide.
- Let the sesame crunch cool completely on the plate before storing it or it will clump into a sad sticky mass.
03 -
- The dressing thickens as it sits in the refrigerator, so always whisk in a splash of water before using leftover portions.
- Flipping the sweet potatoes exactly once halfway through roasting gives you those caramelized edges without burning.