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

Quinoa Sweet Potato Bowls

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 Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dinner, Main Course
Cuisine: American
Servings: 4
Author: JENNIFER GAMBLE

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.
    Diced sweet potatoes on a cutting board.
  • Spread the sweet potatoes on a baking sheet and roast for 20-25 minutes until caramelized and tender.
    sweet potatoes roasted in the oven and on a baking sheet.
  • 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.
    olive oil and seasonings combined to make 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.
    Veggies in a bowl being combined with the sauce.
  • Add to serving bowls, sprinkle with 1/3 cup feta cheese, and add lime wedges if desired.
    quinoa sweet potato bowl with a lemon wedge and fork on the side.

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