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.
Preheat oven to 400 degrees F. Place the sweet potatoes on a rimmed baking sheet and toss with the olive oil.
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.
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.
Remove from the oven and set aside.
While the sweet potatoes are cooking, rinse the quinoa and place it in a pot with the water and vegetable broth.
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.
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.
- 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
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