Roasted Sweet Potato Quinoa Bowl (Printable version)
Caramelized sweet potatoes and quinoa with greens and lemon-tahini for a wholesome, gluten-free meal.
# What you'll need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and cut into 1-inch cubes
02 - 1 cup cherry tomatoes, halved
03 - 2 cups baby spinach or mixed greens
04 - 1 small red onion, thinly sliced
05 - 1 avocado, sliced
→ Quinoa
06 - 1 cup quinoa, rinsed
07 - 2 cups water
08 - 1/2 teaspoon salt
→ Dressing
09 - 1/4 cup tahini
10 - 2 tablespoons lemon juice
11 - 2 tablespoons water
12 - 1 tablespoon olive oil
13 - 1 teaspoon maple syrup or honey
14 - 1 small garlic clove, minced
15 - Salt and pepper to taste
→ Toppings (Optional)
16 - 1/4 cup feta cheese, crumbled
17 - 1/4 cup roasted pumpkin seeds or sunflower seeds
18 - 2 tablespoons chopped fresh cilantro or parsley
# Directions:
01 - Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
02 - Toss sweet potato cubes with a drizzle of olive oil, salt, and pepper. Arrange on the baking sheet in a single layer. Roast for 25 to 30 minutes, stirring halfway, until golden and tender.
03 - While sweet potatoes roast, combine quinoa, water, and 1/2 teaspoon salt in a saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes. Remove from heat, let stand for 5 minutes, then fluff with a fork.
04 - In a small bowl, whisk together tahini, lemon juice, water, olive oil, maple syrup, garlic, salt, and pepper until smooth. Adjust water for desired consistency.
05 - Divide greens among four bowls. Add a scoop of quinoa, roasted sweet potato, cherry tomatoes, red onion, and avocado slices to each bowl.
06 - Drizzle each bowl with lemon-tahini dressing. Garnish with feta, seeds, and fresh herbs if desired. Serve immediately.
# Expert Tips:
01 -
- The roasted sweet potatoes melt into the quinoa with a texture that feels surprisingly indulgent for a salad bowl.
- The zingy lemon-tahini dressing ties everything together and made me realize salads can be crave-worthy main dishes.
02 -
- Once I tried roasting the sweet potatoes at a lower heat—never again unless you love mushy bites without that bronze crust.
- I also learned that whisking the tahini with lemon juice first helps prevent unwanted clumps in the dressing.
03 -
- Let the roasted sweet potatoes cool for a minute before adding them to keep the greens from getting soggy.
- Marinate the onions in a bit of lemon juice to soften their bite—people will ask for your secret ingredient.