Roasted Sweet Potato Quinoa Bowl (Printable)
Vibrant grain bowl of roasted sweet potatoes, garlic quinoa, fresh veggies and lemon tahini for a hearty vegan meal.
# What You’ll Need:
→ Roasted Sweet Potatoes
01 - 2 medium sweet potatoes, peeled and cut into 3/4-inch cubes
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon freshly ground black pepper
→ Garlic Quinoa
07 - 1 cup quinoa, rinsed and drained
08 - 2 cups vegetable broth
09 - 2 cloves garlic, minced
10 - 1 tablespoon olive oil
11 - 1/4 teaspoon salt
→ Fresh Vegetables and Toppings
12 - 1 cup English cucumber, diced
13 - 1 cup cherry tomatoes, halved
14 - 1/2 cup red cabbage, thinly shredded
15 - 2 cups baby spinach or mixed greens
16 - 1/4 cup fresh flat-leaf parsley or cilantro, chopped
17 - 2 tablespoons toasted pumpkin seeds (pepitas)
→ Lemon Tahini Dressing
18 - 1/4 cup tahini
19 - 2 tablespoons fresh lemon juice
20 - 1 tablespoon pure maple syrup
21 - 1 clove garlic, finely minced
22 - 2 to 3 tablespoons water, as needed to thin
23 - 1/4 teaspoon salt
# How-To Steps:
01 - Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper and set aside.
02 - Place the sweet potato cubes in a large bowl and drizzle with olive oil. Sprinkle smoked paprika, cumin, salt, and pepper over the top. Toss thoroughly until every piece is evenly coated, then spread in a single layer on the prepared baking sheet.
03 - Roast for 25 to 30 minutes, flipping the cubes halfway through, until the edges are deeply caramelized and the centers are fork-tender. Remove from the oven and set aside.
04 - While the sweet potatoes roast, heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant and lightly golden. Stir in the rinsed quinoa to coat in the oil, then pour in the vegetable broth and add salt. Bring to a rolling boil, then reduce heat to low, cover tightly, and simmer for 15 minutes until all liquid is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff gently with a fork.
05 - In a small bowl, whisk together the tahini, lemon juice, maple syrup, minced garlic, and salt. Add water 1 tablespoon at a time, whisking after each addition, until the dressing reaches a smooth, creamy, pourable consistency.
06 - Divide the spinach or mixed greens among four bowls. Layer each with a generous scoop of garlic quinoa, roasted sweet potatoes, diced cucumber, halved cherry tomatoes, and shredded red cabbage. Drizzle generously with the lemon tahini dressing.
07 - Finish each bowl with a sprinkle of fresh parsley or cilantro and toasted pumpkin seeds. Serve immediately while the sweet potatoes are still warm.
# Expert Advice:
01 -
- The roasted sweet potatoes get those caramelized edges that make you pick at the pan before dinner is even ready.
- Tahini dressing ties everything together with a creamy tang that tastes far more indulgent than it actually is.
- It reheats beautifully for lunch the next day, assuming you do not eat it all in one sitting.
02 -
- Do not skip rinsing the quinoa or you will taste a soapy bitterness that no amount of dressing can fix.
- The dressing thickens as it sits in the fridge, so whisk in a splash of water before using leftovers.
- Crowding the sweet potatoes on the pan is the single biggest mistake, give them room or they will steam into sadness.
03 -
- Toss the sweet potatoes with the oil and spices using your hands instead of a spoon so you can feel when every piece is coated and adjust the seasoning before they go in the oven.
- If your tahini is particularly thick and stubborn, warm it for ten seconds in the microwave before whisking and it will come together without a fight.