This Roasted Sweet Potato and Quinoa Bowl is a hearty, nutritious, and delicious meal. It's bursting with flavours from the earthy sweet potatoes and nutty quinoa, and the hummus and avocado add a creamy, rich element. Perfect for lunch or dinner, it's a meal that satisfies and gives a nutritious boost.
Photos of Roasted Sweet Potato Quinoa Bowls Recipe
Most of the ingredients for this recipe are commonly found in many kitchens. However, quinoa and hummus may not be readily available in some homes. Quinoa is a high-protein grain often found in the rice and grains section of supermarkets. Hummus, a creamy dip made from chickpeas, can be found in the chilled section of the grocery store.
Ingredients for Roasted Sweet Potato and Quinoa Bowl
Sweet potatoes: These are the star of the dish, they're high in fibre and provide a sweet, earthy flavor.
Olive oil: Used for roasting the sweet potatoes, it helps them to become crispy and enhances their natural flavors.
Quinoa: A nutrient-dense grain, quinoa will provide a subtle nutty flavor and a good source of protein.
Avocado: Adds a creamy element to the bowl and is a great source of healthy fats.
Hummus: This adds a creamy, garlicky element that pairs well with the other ingredients.
Flat leaf parsley: This will add a pop of fresh flavor and color to your bowl.
One reader, Enrica Mahan says:
This roasted sweet potato and quinoa bowl recipe is a game-changer! The sweet potatoes are perfectly seasoned and the quinoa is fluffy and flavorful. The combination of creamy avocado and hummus adds a delightful touch. It's a wholesome and satisfying meal that I can't get enough of!
Mastering the Art of Roasting: Techniques for a Perfect Sweet Potato and Quinoa Bowl
Roasting the sweet potatoes: This involves tossing the sweet potatoes with olive oil and a blend of spices, then roasting them in the oven until tender and slightly browned.
Cooking the quinoa: This involves rinsing the quinoa, cooking it in a mixture of water and vegetable broth, and allowing it to rest before assembling the bowls.
Assembling the bowls: This involves dividing the cooked quinoa into serving bowls, topping it with the roasted sweet potatoes, adding a dollop of hummus, and garnishing with avocado and fresh parsley before serving.
How To Make Roasted Sweet Potato Quinoa Bowls
Quinoa bowls are big in the food universe now. To make them extra interesting, add in some roasted sweet potatoes, and don’t forget your seasonings.
Serves:
Ingredients
For the Sweet Potatoes:
- 1lbsweet potatoes,peeled and cut into ¼-inch cubes, roughly 1 large sweet potato
- 2tbspolive oil
- ½tspsea salt
- ¼tspblack pepper
- ½tspallspice
- ½tspturmeric
- ½tspgarlic powder
- ¼tspground ginger
- pinchesground cloves,cinnamon, chili powder, and oregano
For the Quinoa:
- 1cupquinoa,uncooked
- 1cupwater
- 1cupvegetable broth
For Serving:
- 1large avocado,sliced
- ½cuphummus
- ¼cupflat leaf parsley,loosely packed, chopped
Instructions
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Preheat oven to 400 degrees F. Place the sweet potatoes on a rimmed baking sheet and toss with the olive oil.
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In a small bowl or ramekin, combine the sea salt, black pepper, allspice, turmeric, garlic powder, ginger, and the pinches of cloves, cinnamon, chili powder, and oregano.
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Sprinkle the spices over the sweet potatoes and toss until they are well coated. Spread into a single layer and roast until sweet potatoes are tender and starting to brown for 25 to 30 minutes.
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Remove from the oven and set aside.
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While the sweet potatoes are cooking, rinse the quinoa and place it in a pot with the water and vegetable broth.
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Bring to a boil, cover, simmer, and cook for about 15 minutes until nearly all the water is absorbed. Remove from heat and let the quinoa rest for 10 minutes.
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Divide the quinoa into four bowls. Top with the sweet potatoes, a dollop of hummus, and a quarter of the avocado. Sprinkle with fresh parsley before serving.
Nutrition
- Calories: 473.12kcal
- Fat: 21.75g
- Saturated Fat: 3.09g
- Trans Fat: 0.00g
- Monounsaturated Fat: 13.05g
- Polyunsaturated Fat: 4.43g
- Carbohydrates: 61.58g
- Fiber: 13.08g
- Sugar: 5.26g
- Protein: 11.79g
- Sodium: 436.98mg
- Calcium: 91.04mg
- Potassium: 1046.74mg
- Iron: 4.39mg
- Vitamin A: 826.75µg
- Vitamin C: 14.25mg
Elevate Your Roasting Game: Pro Tips for Perfecting This Sweet Potato and Quinoa Bowl
When roasting sweet potatoes, it's important to cut them into even pieces to ensure they cook uniformly. Additionally, tossing them in olive oil and spices before roasting helps to create a flavorful crust. For an extra layer of flavor, consider adding a dash of cinnamon or chili powder to your spice mix.
Streamline Your Cooking: Time-Saving Tips for Preparing This Delicious Recipe
Prep ahead: Chop and season the sweet potatoes the night before and store them in the refrigerator. You can also cook the quinoa in advance and store it in an airtight container in the fridge. This will save you time on the day of cooking.
One-pot cooking: Consider using a rice cooker to cook the quinoa. It's a hands-off method that allows you to focus on other tasks while the quinoa cooks to perfection.
Batch cooking: Make a larger quantity of sweet potatoes and quinoa and store the leftovers in the fridge. You can use them for quick and easy meal prep throughout the week.
Efficient assembly: While the sweet potatoes are roasting, use that time to prepare the other components of the dish. This will help streamline the cooking process and save time.
Substitute Ingredients For Roasted Sweet Potato Quinoa Bowls Recipe
sweet potatoes - Substitute with butternut squash: Butternut squash has a similar sweet and nutty flavor and can be roasted in the same way as sweet potatoes. It also provides a good source of vitamins and minerals.
quinoa - Substitute with brown rice: Brown rice can be used as a substitute for quinoa, providing a nutty flavor and a similar texture. It is also a good source of fiber and nutrients.
olive oil - Substitute with avocado oil: Avocado oil has a similar high smoke point to olive oil and can be used for roasting. It also provides healthy monounsaturated fats.
sea salt - Substitute with Himalayan pink salt: Himalayan pink salt provides a similar salty flavor and contains trace minerals, adding depth to the dish.
black pepper - Substitute with white pepper: White pepper has a milder flavor compared to black pepper and can be used as a substitute in this recipe.
allspice - Substitute with cinnamon and nutmeg mix: A combination of cinnamon and nutmeg can mimic the warm and earthy flavor of allspice.
turmeric - Substitute with paprika: Paprika can add a warm, earthy flavor and a vibrant color to the dish, similar to turmeric.
garlic powder - Substitute with onion powder: Onion powder can provide a savory flavor similar to garlic powder and complements the other spices in the recipe.
ground ginger - Substitute with cinnamon: Cinnamon can add a warm and slightly sweet flavor, similar to ground ginger, and pairs well with the other ingredients in the recipe.
ground cloves - Substitute with nutmeg: Nutmeg can provide a warm and slightly sweet flavor, similar to ground cloves, and can be used in smaller quantities for a similar effect.
quinoa - Substitute with bulgur: Bulgur has a similar nutty flavor and chewy texture to quinoa, making it a suitable substitute in this recipe.
avocado - Substitute with sliced almonds: Sliced almonds can add a crunchy texture and nutty flavor, similar to avocado, and provide healthy fats and protein.
hummus - Substitute with tahini: Tahini can provide a creamy and nutty flavor, similar to hummus, and can be used as a dressing or sauce for the bowl.
flat leaf parsley - Substitute with cilantro: Cilantro can add a fresh and citrusy flavor, similar to flat leaf parsley, and can be used as a garnish for the bowl.
Elevate Your Plate: Presenting the Perfect Quinoa Bowl
Elevate the sweet potatoes: Slice the sweet potatoes into elegant shapes, such as rounds or wedges, and arrange them in a visually appealing manner on the plate.
Create a quinoa bed: Mold the cooked quinoa into a neat, compact shape using a ring mold or a small bowl to create a visually striking base for the dish.
Artfully arrange the avocado: Slice the avocado into thin, delicate slices and fan them out on top of the quinoa, creating an eye-catching and elegant presentation.
Garnish with hummus: Use a small spoon to create a quenelle of hummus and place it delicately on top of the sweet potatoes, adding a touch of sophistication to the dish.
Sprinkle with fresh parsley: Finely chop the parsley and sprinkle it over the dish, adding a pop of vibrant green color and a touch of freshness to the overall presentation.
Drizzle with olive oil: Use a steady hand to drizzle a small amount of high-quality olive oil around the edge of the plate, adding a glossy finish and a hint of richness to the dish.
Add a final sprinkle of sea salt: Just before serving, sprinkle a pinch of sea salt over the dish to enhance the flavors and add a touch of elegance to the presentation.
Essential Kitchen Tools for Crafting a Delightful Sweet Potato and Quinoa Bowl
- Oven: An essential appliance for roasting the sweet potatoes to perfection.
- Rimmed baking sheet: Used to evenly roast the sweet potatoes in the oven.
- Small bowl or ramekin: Used to mix and combine the various spices for coating the sweet potatoes.
- Pot: Essential for cooking the quinoa with water and vegetable broth.
- Cover: Used to cover the pot while the quinoa is simmering.
- Serving bowls: Used to assemble and serve the roasted sweet potato and quinoa bowls.
- Knife: Necessary for cutting and preparing the avocado.
- Cutting board: Used as a surface for cutting and preparing the avocado.
- Measuring cups: Essential for accurately measuring the quinoa, water, and vegetable broth.
- Measuring spoons: Used to measure the various spices for seasoning the sweet potatoes.
Preserving Perfection: Storage and Freezing Guidelines for Your Roasted Sweet Potato and Quinoa Bowl
- Let the roasted sweet potatoes and quinoa cool completely before storing them in separate airtight containers in the refrigerator. They will keep fresh for up to 4 days.
- If you want to freeze the sweet potatoes, place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe container or resealable bag. They will keep in the freezer for up to 3 months. To reheat, simply place them on a baking sheet and bake at 400°F until heated through, about 10-15 minutes.
- Cooked quinoa can also be frozen for up to 3 months. Let it cool completely, then transfer it to a freezer-safe container or resealable bag. To reheat, place the frozen quinoa in a microwave-safe bowl and microwave on high for 1-2 minutes, stirring occasionally, until heated through.
- The avocado and hummus should be added fresh when serving the bowls, so it's best not to freeze them.
- If you have leftover assembled bowls, store them in the refrigerator for up to 2 days. Keep in mind that the avocado may brown slightly, but it will still be safe to eat.
Reviving Leftovers: The Best Ways to Reheat Your Roasted Sweet Potato and Quinoa Bowl
Stovetop method: heat a skillet over medium heat and add a small amount of olive oil or butter. Add the leftover quinoa and sweet potatoes to the skillet and stir occasionally until heated through, about 5-7 minutes. This method allows you to quickly reheat the dish while maintaining the texture of the quinoa and sweet potatoes.
Microwave method: place the leftover roasted sweet potato and quinoa bowl in a microwave-safe container. Cover the container with a damp paper towel to prevent the quinoa from drying out. Microwave on high for 1-2 minutes, stirring halfway through, until the dish is heated through. This method is quick and convenient, but may result in slightly softer sweet potatoes.
Oven method: preheat your oven to 350°F (175°C). Place the leftover roasted sweet potato and quinoa bowl in an oven-safe dish and cover with foil. Bake for 15-20 minutes, or until the dish is heated through. This method helps maintain the texture of the roasted sweet potatoes and allows the flavors to meld together.
Add moisture: if your leftover roasted sweet potato and quinoa bowl seems a bit dry, add a splash of vegetable broth or water before reheating to help revive the dish and prevent it from drying out further during the reheating process.
Refresh the toppings: to make your leftover roasted sweet potato and quinoa bowl taste fresh again, consider adding new toppings such as fresh avocado, a dollop of hummus, or a sprinkle of fresh parsley after reheating. This will help brighten up the flavors and add a fresh element to the dish.
Surprising Trivia About the Ingredients in This Roasted Sweet Potato and Quinoa Bowl
The sweet potato is not only delicious but also packed with nutrients. It is an excellent source of vitamin A, vitamin C, and dietary fiber, making it a healthy addition to your diet.
Budget-Friendly Bliss: Is This Recipe Easy on the Wallet?
This roasted sweet potato and quinoa bowl recipe is highly cost-effective for a household. The main ingredients, sweet potatoes and quinoa, are affordable and nutritious. The addition of avocado and hummus provides healthy fats and proteins, making it a well-balanced and budget-friendly meal. The approximate cost for a household of 4 people is around $10-12, making it an economical choice. Overall Verdict: 9/10.
Is This Roasted Sweet Potato and Quinoa Bowl Healthy?
This roasted sweet potato and quinoa bowl recipe is a nutritious and well-balanced meal. Here's why:
- Sweet potatoes are an excellent source of vitamin A, vitamin C, potassium, and fiber
- Quinoa is a complete protein, containing all nine essential amino acids, and is also high in fiber, magnesium, and iron
- Avocado provides healthy monounsaturated fats, which can help lower cholesterol levels and reduce the risk of heart disease
- Hummus is a good source of protein, fiber, and healthy fats from chickpeas and tahini
- The spices used, such as turmeric and ginger, have anti-inflammatory properties and can aid in digestion
To make this recipe even healthier, consider the following suggestions:
- Add more vegetables to the bowl, such as roasted broccoli, bell peppers, or cherry tomatoes, to increase the fiber and nutrient content
- Use a homemade hummus recipe that contains less oil and salt compared to store-bought versions
- Experiment with different spice blends to add variety and additional health benefits, such as cumin or coriander
- Include a lean protein source, like grilled chicken or tofu, for those with higher protein needs
- Drizzle the bowl with a homemade tahini dressing instead of relying on the hummus alone for added flavor and healthy fats
Editor's Take: Why This Roasted Sweet Potato and Quinoa Bowl Recipe Stands Out
The combination of roasted sweet potatoes and quinoa in this recipe creates a harmonious blend of flavors and textures. The spices used for the sweet potatoes add depth and warmth, while the creamy avocado and hummus provide a delightful contrast. The addition of fresh parsley brings a pop of freshness to the dish. Overall, this recipe offers a well-balanced and satisfying meal that is both nutritious and delicious.
Enhance Your Roasted Sweet Potato Quinoa Bowls Recipe with These Unique Side Dishes:
Craving Variety? Discover Delicious Alternatives to This Quinoa Bowl Recipe
Appetizers and Desserts: Elevating Your Roasted Sweet Potato and Quinoa Bowl Experience
Why trust this Roasted Sweet Potato Quinoa Bowls Recipe:
This recipe offers a delightful combination of wholesome ingredients, ensuring a flavorful and nutritious meal. The sweet potatoes are roasted to perfection with a blend of aromatic spices, while the quinoa provides a hearty and protein-packed base. The addition of creamy avocado and savory hummus enhances both taste and texture. With the use of high-quality olive oil and fresh parsley, this recipe promises a satisfying and well-balanced dining experience.
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