Roasted Sweet Potato Quinoa Bowl (Printable)
Caramelized sweet potatoes and quinoa with greens and lemon-tahini dressing for a wholesome lunch or light dinner.
# 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 - Set oven to 425°F and line a baking sheet with parchment paper.
02 - Toss sweet potato cubes with olive oil, salt, and pepper. Spread evenly on baking sheet and roast for 25 to 30 minutes, stirring halfway, until golden and tender.
03 - Bring quinoa, water, and salt to a boil in a saucepan. Cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let stand 5 minutes, then fluff with a fork.
04 - Whisk tahini, lemon juice, water, olive oil, maple syrup or honey, minced garlic, salt, and pepper in a bowl until smooth. Add additional water for thinner consistency if needed.
05 - Divide greens among four bowls. Add a serving of quinoa, roasted sweet potato cubes, cherry tomatoes, red onion, and avocado slices to each.
06 - Drizzle with lemon-tahini dressing and garnish with feta, seeds, and fresh herbs as desired. Serve immediately.
# Expert Tips:
01 -
- The caramelized sweet potatoes mingle with creamy avocado and tart dressing in a way that feels secretly restaurant-worthy.
- Leftovers never taste boring—the lemon-tahini drizzle makes everything taste fresh again, even on day two.
02 -
- If you rush the sweet potatoes at a lower temperature, they never caramelize—patience pays off in golden bites.
- Letting the quinoa sit covered off the heat makes it turn fluffy instead of mushy, something I only learned after a couple of mediocre pots.
03 -
- Always taste the dressing before serving—sometimes a squeeze more lemon wakes it right up.
- A roasting pan crowded with sweet potatoes won’t let them crisp, so spread them out for those luscious caramelized edges.