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SPICED QUINOA AND SWEET POTATO BOWL
17

SPICED QUINOA AND SWEET POTATO BOWL

NUTRITION
HEALTHY RECIPES
Mar 10, 2025

SPICED QUINOA AND SWEET POTATO BOWL

 

The Spiced Quinoa and Sweet Potato Bowl is a nourishing dish packed with fibre, protein and warm, comforting flavours. Quinoa is a protein-rich grain that provides a hearty base, while roasted sweet potatoes add natural sweetness and a tender texture. A touch of cinnamon enhances the dish’s warmth, creating a balanced and mildly spiced meal. Olive oil helps bring out the richness of the ingredients and a pinch of salt ties everything together. This dish is perfect for breakfast, lunch or dinner, offering a healthy yet satisfying meal. It’s easy to prepare, requiring minimal ingredients while delivering maximum nutrition. Whether enjoyed alone or paired with additional toppings like nuts, seeds or a drizzle of tahini, this Spiced Quinoa and Sweet Potato Bowl is an excellent choice for those seeking a wholesome, plant-based dish that fuels the body and delights the taste buds.

RECIPE CATEGORY

 

Breakfast, Lunch, Dinner, Snack

SERVING SIZE

 

1

CUISINE

 

American, Mediterranean

PREPARATION/TECHNIQUES

 

5 Ingredients or Less, Roast, One-Pot Wonders

OCCASION/HOLIDAY

 

Healthy Meals, Comfort Food, Quick Lunch, Weeknight Dinner

SPECIAL CONSIDERATION/DIETARY CONCERNS

 

Vegetarian, Vegan, Gluten-Free, Dairy-Free, High Fibre, Low Fat

DISH TYPE

 

Bowl, Grain Bowl, Warm Salad

INGREDIENTS

There are the following ingredients for Spiced Quinoa and Sweet Potato Bowl:

 

  • ¼ cup cooked quinoa
  • ½ cup roasted sweet potatoes
  • ½ teaspoon olive oil
  • ¼ teaspoon cinnamon
  • ¼ teaspoon salt

FULL NUTRITIONAL INFORMATION

 

  • Calories: 180 kcal
  • Protein: 5 g
  • Carbohydrates: 30 g
  • Sugars: 5 g
  • Fibre: 4 g
  • Fat: 5 g
  • Saturated Fat: 0.5 g
  • Sodium: 200 mg
  • Potassium: 350 mg

PREPARATION

 

  • Preheat The Oven: Set the oven to 200°C (400°F). Line a baking tray with parchment paper.
  • Prepare The Sweet Potatoes: Peel and dice the sweet potatoes into bite-sized cubes. Toss with olive oil, cinnamon and salt.
  • Roast The Sweet Potatoes: Spread the sweet potatoes evenly on the baking tray. Roast for 20-25 minutes, flipping halfway through.
  • Cook The Quinoa: While the sweet potatoes are roasting, cook the quinoa according to package instructions. Drain excess water if needed.
  • Assemble The Bowl: Once the sweet potatoes are done, combine them with the cooked quinoa in a bowl.
  • Final Touches: Drizzle with extra olive oil if desired and garnish with fresh herbs or seeds. Serve it warm.

PREP TIME

 

5 minutes

COOKING TIME

 

25 minutes

TIPS

 

  • Crispier Texture: Roast the sweet potatoes slightly longer for a crispier finish.
  • Extra Flavour: Add a dash of nutmeg or smoked paprika for a richer taste.
  • Serving Suggestion: Pair with a dollop of Greek yoghurt or tahini drizzle for extra creaminess.
  • Protein Boost: Mix in chickpeas or lentils for additional protein.
  • Make-Ahead Option: Roast a large batch of sweet potatoes and store them for quick meals throughout the week.

VARIATIONS

 

  • Nutty Crunch: Sprinkle toasted almonds or pecans on top for added texture.
  • Sweet & Savoury: Drizzle with a little bit of maple syrup for a sweet contrast.
  • Spicy Twist: Add a pinch of cayenne pepper for a spicy kick.
  • Leafy Greens: Toss in some fresh spinach or kale for an extra nutrient boost.

PREPPING AND STORAGE

  • Refrigeration: Store in an airtight container in the fridge for up to 3 days.
  • Freezing: Freeze cooked quinoa and roasted sweet potatoes separately in freezer-safe containers for up to a month.
  • Reheating: Warm in a microwave for 1-2 minutes or a pan over low heat before serving.

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