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If you’re looking for a wholesome and satisfying meal that packs a nutritional punch, look no further than these Quinoa Sweet Potato Bowls. Perfect for a healthy lunch or dinner, this dish combines the earthy sweetness of roasted sweet potatoes with protein-rich quinoa and fresh vegetables, all dressed in a tangy homemade dressing.

Quinoa sweet potato bowls ready to serve.

Table of Contents

Quick and Easy Sweet Potato Bowls Recipe

This recipe is straightforward, quick to prepare, and offers a nutritious balance of flavors and textures.

Its low-carb profile and high protein content make it ideal for anyone looking to maintain a healthy diet without sacrificing taste.

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Ingredients for Quinoa Sweet Potato Bowls

  • Large Sweet Potato: Sweet potatoes are a great source of fiber, vitamins, and minerals. They are also naturally sweet and hearty.
  • Cooked Quinoa: Known for its high protein content and full of essential amino acids, quinoa is a fantastic gluten-free grain that adds texture and nuttiness.
  • Olive Oil, Cumin, Chili Powder, Garlic Powder, Onion Powder, Salt: These provide a robust flavor base that enhances the sweet potato’s natural sweetness.
  • Cherry Tomatoes: Add a pop of juiciness and a burst of freshness.
  • Red Onion and Corn: Offer crunch and a contrast in flavors.
  • Cilantro: Brings a fresh, citrusy layer to the bowls.
  • Crumbled Feta Cheese: Introduces a creamy, tangy element to round off the dish.
Ingredients needed to make quinoa sweet potato bowls on a white table top.

How to Make Quinoa Sweet Potato Bowls

STEP 1 – Preheat your oven to 400 F (200 C).

STEP 2 – Peel and dice the sweet potato, then toss it with olive oil and spices until well coated.

Sweet potatoes diced on a wooden board, ready to toss with oil and bake to soften.

STEP 3 – Spread the sweet potatoes on a baking sheet and roast for 20-25 minutes until caramelized and tender.

Roasted sweet potatoes softened and ready to use in bowls.

STEP 4 – In a small bowl, add lime juice, olive oil, honey, apple cider vinegar, garlic powder, and salt, then whisk together to create the dressing.

Small bowl with honey, olive oil, apple cider vinegar, lime, garlic powder, and salt to make the dressing.

STEP 5 – In a large bowl, combine the roasted sweet potato, cooked quinoa, tomatoes, onion, corn, and cilantro. Pour the dressing over the salad and toss to combine.

Ingredients combined in a bowl and with the bowl of dressing being poured over the top.

STEP 6 –  Add to serving bowls, sprinkle with feta cheese, and add lime wedges if desired.

Quinoa sweet potato bowls topped with feta cheese and a wedge of a lime for serving.

Tips for Making the Best Quinoa Sweet Potato Bowls

  • Roast Perfectly: Ensure the sweet potatoes are tender inside and crispy on the outside for the best texture.
  • Balance Your Dressing: Taste as you go and adjust the seasoning or sweetness with more honey or vinegar as needed.
  • Serve Warm or Cold: These bowls are versatile; enjoy them warm for a comforting meal or cold for a refreshing salad.

Sweet Potato Quinoa Bowl Recipe Variations

  • Add Protein: Toss in grilled chicken or tofu for an extra protein boost.
  • Go Green: Mix in spinach or kale for added nutrients and a splash of color.
Close up of a fork bite shot of a quinoa sweet potato bowl.

Quinoa Sweet Potato Bowl FAQs

How can I make this dish vegan?

Substitute the feta cheese with a vegan cheese alternative or a sprinkle of nutritional yeast to maintain the cheesy flavor without using dairy.

Is this recipe suitable for meal prepping?

Absolutely! These bowls hold up well in the fridge and are perfect for preparing ahead of time for quick, nutritious meals throughout the week.

Overhead photo of a quinoa sweet potato bowl with feta cheese sprinkled on top, a lime wedge on the side, and a fork for serving.

These Quinoa Sweet Potato Bowls are a treat for your taste buds and a boon for your health, making them a perfect addition to your weekly recipe rotation. Enjoy the sweet, spicy, and tangy flavors in every bite!

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Overhead photo of a quinoa sweet potato bowl, topped with a lemon, ready to serve.
5 from 1 vote
Servings: 4

Quinoa Sweet Potato Bowls

By JENNIFER GAMBLE
Perfect for a healthy lunch or dinner, Quinoa Sweet Potato Bowls combine the earthy sweetness of roasted sweet potatoes with protein-rich quinoa and fresh vegetables, all dressed in a tangy homemade dressing.
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
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Ingredients 

  • 1 large sweet potato
  • 1 cup quinoa, cooked
  • 2 Tablespoons olive oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/2 cup cherry tomatoes, quartered
  • 1/2 small red onion, finely diced
  • 1/2 cup corn
  • 1/4 cup cilantro, chopped
  • 1/3 cup feta cheese, crumbled

For the dressing

  • 1 small lime, juiced
  • 2 Tablespoons olive oil
  • 2 teaspoons honey
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt

Instructions 

  • Preheat your oven to 400 F (200 C).
  • Peel and dice the 1 large sweet potato, then toss it with 2 Tablespoons olive oil, 1/2 teaspoon cumin, 1/2 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon onion powder, until well coated.
  • Spread the sweet potatoes on a baking sheet and roast for 20-25 minutes until caramelized and tender.
  • In a small bowl, add juice of 1 small lime, 2 Tablespoons olive oil, 2 teaspoons honey, 1 teaspoon apple cider vinegar, 1/2 teaspoon garlic powder, and 1/2 teaspoon salt, then whisk together to create the dressing.
  • In a large bowl, combine the roasted sweet potato, cooked 1 cup quinoa, 1/2 cup cherry tomatoes, 1/2 small red onion, 1/2 cup corn, and 1/4 cup cilantro. Pour the dressing over the salad and toss to combine.
  • Add to serving bowls, sprinkle with 1/3 cup feta cheese, and add lime wedges if desired.

Notes

Ensure the sweet potatoes are tender inside and crispy on the outside for the best texture.
Toss in grilled chicken or tofu for an extra protein boost.
These bowls hold up well in the fridge and are perfect for preparing ahead of time for quick, nutritious meals throughout the week.

Nutrition

Calories: 434kcal, Carbohydrates: 56g, Protein: 10g, Fat: 20g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Cholesterol: 11mg, Sodium: 782mg, Potassium: 681mg, Fiber: 7g, Sugar: 9g, Vitamin A: 12413IU, Vitamin C: 14mg, Calcium: 124mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

JENNIFER GAMBLE

Hello! I’m Jennifer, but you can call me Jen. I’m a wife and mom, cook, recipe developer, nutrition coach, and food photographer.

With a formal certification in nutrition and over a decade of hands-on experience in the online food industry, I bring a well-rounded perspective to all of the recipes here on Simply Macros.

As the creator and author, I ensure that every recipe not only looks visually appealing but is also grounded in sound nutritional principles.

I hope you enjoy these recipes as much as I enjoyed creating them.

More About Me

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Recipe Rating




1 Comment

  1. JENNIFER GAMBLE says:

    5 stars
    Roasted sweet potatoes and quinoa with the perfect blend of seasonings – for the win!

    Reply