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.