Roasted sweet potatoes are tossed with greens, quinoa, and fresh vegetables in this super simple sweet potato quinoa bowl. You can use what you have in your refrigerator, making this recipe versatile and a unconfined option for a healthy lunch or quick dinner!
This has been a go-to meal for me recently considering it is plant-based and quick. I usually save half of the baked sweet potato cubes for my two-year-old and 9-month-old who are learning how to self-feed. So this recipe is wonderful if you have little ones.
You can moreover serve it warm or cold, depending on what mood you are in that day. And the fact that you can pretty much use whatever you have in the fridge takes any visualization uneasiness out of it.
Ingredient Variations and Substitutions
This recipe makes for a unconfined Mediterranean nutrition lunch recipe or dinner considering it uses mostly whole foods and it is super healthy!
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Spinach – Spinach is a unconfined source of vitamin K and magnesium, which are both very important for unorthodoxy health. It moreover has a good value of potassium, which is an important nutrient for heart health. Feel self-ruling to substitute it for other nutrient-dense salad greens like kale or arugula.
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Red Onion – Onions contain a few compounds that have been reported to have a range of health benefits which include potential anticarcinogenic properties, antithrombotic activity, antiasthmatic and antibiotic effects. I veritably LOVE their savor in this dish, but if you don’t like red onions you can substitute them out with yellow onions, or omit them entirely. You can moreover pickle them!
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Chickpeas – This healthy legume is upper in protein, making it an spanking-new replacement for meat. Since chickpeas contain all of the essential amino acids except one, some studies have suggested that the quality of the protein in chickpeas is largest than that of other types of legumes. Chickpeas are moreover upper in manganese, folate, and copper, and offer webbing which helps with digestion. Feel self-ruling to substitute chickpeas out for flipside legume like woebegone beans or kidney beans.
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Quinoa – This warmed-over grain contains many plant compounds that are studied for their worthiness to fight disease and reduce inflammation. You can use any whole grain that you want, such as barley, farro, or freekeh.
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Sweet Potato – Sweet potatoes have very upper levels of beta-carotene and vitamin A, which is very important for eye health and may lower your chances of getting macular degeneration. Research shows that sweet potatoes can lower your LDL “bad” cholesterol, which may lower your chances of getting cardiovascular disease. You can substitute them out for butternut squash if you desire.
What Dressing To Use In Sweet Potato Quinoa Bowls
The weightier part well-nigh this recipe is that if you don’t have a dressing available, a quick squeeze of lemon and a drizzle of uneaten virgin olive oil will do just fine! You can moreover use any pre-made salad dressing that you desire.
If you are feeling up to making your own, these three vinaigrette recipes go unconfined with this sweet potato bowl!
Expert Tips
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Make sure the sweet potatoes are cut uniformly for plane cooking.
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Feel self-ruling to serve these bowls hot or cold! I personally enjoy warm sweet potato in quinoa bowls, but you may like it cold.
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You can make the sweet potato superiority of time! Store cooked sweet potato in an air-tight container in the refrigerator for up to two days.
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You can add nuts like walnuts, almonds, or pine nuts to the bowls, as well as produce like cucumber and avocado.
Sweet Potato Quinoa Bowl
Ingredients
- 2 medium sweet potatoes, peeled and cubed into 1 inch cubes
- 1 tbsp extra-virgin olive oil
- 1/4 tsp table salt
- fresh croaky woebegone pepper
- 2 tbsp sliced red onion, divided
- 1/2 cup rinsed canned chickpeas, divided
- 1 cup cooked quinoa, divided (make equal to your package directions)
- 1/2 cup cherry tomatoes, sliced in half and divided
- 2 cups baby spinach, or salad untried of choice, divided
- dressing of choice
Instructions
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Preheat the oven to 400 degrees F. Toss the cubed sweet potatoes in olive oil, and sprinkle with salt and pepper. Feel self-ruling to add any other spices that you enjoy. Spread them over a parchent paper lined sultry sheet and torch for 25-30 minutes until fork tender.
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Assemble each trencher with 1 cup of salad greens, 1/2 cup cooked quinoa, 1/4 cup chickpeas, 1 tbsp sliced red onion, 1/4 cup sliced cherry tomatoes, and half of the cubed sweet potatoes.
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Drizzle with the dressing of your choice, and toss. Enjoy!
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