Roasted sweet potatoes are tossed with greens, quinoa, and fresh vegetables in this super simple sweet potato quinoa bowl. You can use what you have in your refrigerator, making this recipe versatile and a great option for a healthy lunch or quick dinner!
This has been a go-to meal for me recently because it is plant-based and quick. I usually save half of the baked sweet potato cubes for my two-year-old and 9-month-old who are learning how to self-feed. So this recipe is wonderful if you have little ones.
You can also serve it warm or cold, depending on what mood you are in that day. And the fact that you can pretty much use whatever you have in the fridge takes any decision anxiety out of it.
Ingredient Variations and Substitutions
This recipe makes for a great Mediterranean diet lunch recipe or dinner because it uses mostly whole foods and it is super healthy!
Spinach – Spinach is a great source of vitamin K and magnesium, which are both very important for bone health. It also has a good amount of potassium, which is an important nutrient for heart health. Feel free to substitute it for other nutrient-dense salad greens like kale or arugula.
Red Onion – Onions contain a few compounds that have been reported to have a range of health benefits which include potential anticarcinogenic properties, antithrombotic activity, antiasthmatic and antibiotic effects. I absolutely LOVE their flavor in this dish, but if you don’t like red onions you can substitute them out with yellow onions, or omit them entirely. You can also pickle them!
Chickpeas – This healthy legume is high in protein, making it an excellent replacement for meat. Since chickpeas contain all of the essential amino acids except one, some studies have suggested that the quality of the protein in chickpeas is better than that of other types of legumes. Chickpeas are also high in manganese, folate, and copper, and offer fiber which helps with digestion. Feel free to substitute chickpeas out for another legume like black beans or kidney beans.
Quinoa – This ancient grain contains many plant compounds that are studied for their ability to fight disease and reduce inflammation. You can use any whole grain that you want, such as barley, farro, or freekeh.
Sweet Potato – Sweet potatoes have very high levels of beta-carotene and vitamin A, which is very important for eye health and may lower your chances of getting macular degeneration. Research shows that sweet potatoes can lower your LDL “bad” cholesterol, which may lower your chances of getting cardiovascular disease. You can substitute them out for butternut squash if you desire.
What Dressing To Use In Sweet Potato Quinoa Bowls
The best part about this recipe is that if you don’t have a dressing available, a quick squeeze of lemon and a drizzle of extra virgin olive oil will do just fine! You can also use any pre-made salad dressing that you desire.
If you are feeling up to making your own, these three vinaigrette recipes go great with this sweet potato bowl!
Expert Tips
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Sweet Potato Quinoa Bowl
Ingredients
- 2 medium sweet potatoes, peeled and cubed into 1 inch cubes
- 1 tbsp extra-virgin olive oil
- 1/4 tsp table salt
- fresh cracked black pepper
- 2 tbsp sliced red onion, divided
- 1/2 cup rinsed canned chickpeas, divided
- 1 cup cooked quinoa, divided (make according to your package directions)
- 1/2 cup cherry tomatoes, sliced in half and divided
- 2 cups baby spinach, or salad green of choice, divided
- dressing of choice
Harissa Vinaigrette