Roasted Sweet Potato Quinoa Bowl (Printable)
Caramelized sweet potatoes, quinoa, greens and lemon-tahini dressing for a vibrant, nourishing bowl.
# What You 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 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 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
# Steps:
01 - Set oven to 425°F (220°C) and line a baking sheet with parchment paper.
02 - Toss sweet potato cubes with a drizzle of olive oil, salt, and pepper. Arrange in a single layer on the sheet and roast for 25 to 30 minutes, stirring halfway, until caramelized and tender.
03 - In a saucepan, combine rinsed quinoa, 2 cups water, and 1/2 teaspoon salt. Bring to a boil, cover, reduce to a simmer, and cook for 15 minutes. Remove from heat and let stand covered for 5 minutes; fluff grains with a fork.
04 - In a small bowl, mix tahini, lemon juice, water, olive oil, maple syrup or honey, minced garlic, plus salt and pepper. Whisk until smooth, adjusting water for desired consistency.
05 - Divide greens among four bowls. Add portions of cooked quinoa, roasted sweet potatoes, cherry tomatoes, sliced red onion, and avocado to each bowl.
06 - Drizzle bowls with lemon-tahini dressing. Garnish with feta, roasted seeds, and fresh herbs as desired. Serve immediately.
# Expert Advice:
01 -
- The zippy, creamy lemon-tahini dressing clings to every bite and feels like a treat, even when you’re eating your greens.
- This bowl is deeply satisfying but still leaves you light on your feet—a favorite for both lunch breaks and quick dinners.
02 -
- I once hurried the roasting step and ended up with mushy sweet potatoes—space them out on the sheet for that perfect caramelization.
- Adding the avocado at the last minute keeps the salad tasting fresh and prevents those sad brown edges.
03 -
- Always taste your dressing with a leaf of your greens; that’s how you know it’ll sing when combined.
- A pinch of smoked paprika on the sweet potatoes adds unexpected warmth and depth.