Roasted Sweet Potato Quinoa Bowl (Printable)
Caramelized sweet potatoes, quinoa, pomegranate and citrus tahini for a colorful, nourishing grain bowl.
# What You’ll Need:
→ Roasted Sweet Potatoes
01 - 2 medium sweet potatoes, peeled and cut into 1-inch cubes
02 - 2 tablespoons olive oil
03 - ½ teaspoon smoked paprika
04 - ½ teaspoon ground cumin
05 - ½ teaspoon sea salt
06 - ¼ teaspoon black pepper
→ Quinoa
07 - 1 cup quinoa, rinsed
08 - 2 cups water
09 - ¼ teaspoon sea salt
→ Salad & Toppings
10 - 4 cups mixed greens such as baby spinach, arugula, or kale
11 - ½ cup pomegranate seeds
12 - ¼ cup toasted pumpkin seeds
13 - ¼ cup chopped fresh cilantro or parsley
14 - ¼ cup sliced red onion
→ Citrus Tahini Dressing
15 - ¼ cup tahini (sesame seed paste)
16 - 3 tablespoons fresh orange juice
17 - 1 tablespoon fresh lemon juice
18 - 1 tablespoon maple syrup
19 - 1 clove garlic, finely minced
20 - ¼ teaspoon sea salt
21 - 2 to 4 tablespoons water, adjusted to desired consistency
# How-To Steps:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
02 - In a mixing bowl, toss the sweet potato cubes with olive oil, smoked paprika, ground cumin, sea salt, and black pepper until evenly coated. Spread the cubes in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, flipping halfway through, until golden and fork-tender.
03 - While the sweet potatoes roast, combine the rinsed quinoa, water, and sea salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
04 - In a small bowl, whisk together the tahini, fresh orange juice, lemon juice, maple syrup, minced garlic, and sea salt until smooth. Gradually add water, one tablespoon at a time, until the dressing reaches a pourable consistency.
05 - Divide the fluffed quinoa and mixed greens evenly among four serving bowls. Arrange the roasted sweet potatoes, pomegranate seeds, toasted pumpkin seeds, chopped cilantro or parsley, and sliced red onion over each bowl.
06 - Drizzle the citrus tahini dressing generously over each bowl just before serving. Serve immediately.
# Expert Advice:
01 -
- The contrast of warm caramelized sweet potatoes against cool crisp greens is the kind of texture drama that makes you forget you are eating something healthy.
- Citrus tahini dressing tastes like sunshine in liquid form and works on almost anything you will ever make.
- Everything components can be prepped ahead so assembling dinner takes about four minutes of actual effort.
02 -
- Crowded sweet potatoes steam instead of roast, so use two baking sheets if necessary because that single layer rule is not optional.
- Tahini behaves differently depending on brand and temperature, so trust your eyes and whisk rather than the exact water measurement.
03 -
- Flip the sweet potatoes at the fifteen minute mark and press gently on a few cubes to check tenderness because ovens vary wildly and thirty minutes can mean burnt in some kitchens and underdone in others.
- Whisk the tahini dressing with warm water instead of cold because it prevents clumping and brings the sesame flavor forward.